Benton’s Fudge Marshmallow Cookies Recipe : Gooey & Chocolatey Delight

Craving a soft, chewy cookie with gooey marshmallows and rich fudge flavour? My Bentons Fudge Marshmallow Cookies Recipe is the perfect sweet treat inspired by the beloved Benton’s cookies from Aldi. These cookies are soft in the center, slightly crisp around the edges, and loaded with fudgy chocolate and melty marshmallows. If you love bakery-style cookies, you’ll fall in love with these homemade delights.

Whether you’re baking them for family, friends, or a cozy night in, these cookies are guaranteed to satisfy your sweet tooth. Best of all, they’re simple to make and come together in under 30 minutes.

Dough Preparation

Making the cookie dough is quick and easy, and the results are totally worth it. Follow these steps to get the perfect fudgy texture with gooey marshmallows in every bite.

Mixing the Ingredients

1. Cream Butter and Sugar
   In a large bowl, cream together ½ cup salted butter and 1 ¼ cups granulated sugar until light and fluffy. This step gives your cookies that soft, chewy texture.
   
2. Add Wet Ingredients
   Beat in 1 egg and two teaspoons vanilla extract, mixing well. Slowly pour in ¼ cup milk and stir until smooth.
   
3. Combine Dry Ingredients
   In another bowl, whisk together 1 ½ cups flour, ½ cup cocoa powder, ½ teaspoon salt, ½ teaspoon baking soda, and ½ teaspoon baking powder.
   
4. Bring It Together
   Gradually add the dry mixture into the wet mixture, stirring until just combined. Avoid overmixing, as this helps keep the cookies soft and chewy.

Folding in the Marshmallows

Once the dough is smooth, gently fold in 1 cup mini marshmallows. Be careful not to crush them; you want whole pockets of marshmallow goodness to melt inside the cookies.

Shaping the Cookies

Now that your dough is ready, it’s time to shape and bake these chocolatey delights.

1. Prepare the Baking Sheet
   Line a baking sheet with parchment paper or lightly grease it with cooking spray. This prevents sticking and makes cleanup easy.
   
2. Shape the Dough
   Scoop out golf-ball-sized portions of dough using a cookie scoop or a spoon. Roll them into smooth balls with your hands.
   
3. Coat in Sugar (Optional but Delicious)
   For extra sweetness, roll each dough ball in icing sugar (powdered sugar) before placing it on the baking sheet. This adds a slight crunch and a bakery-style finish.
   
4. Arrange on Baking Sheet
   Place the dough balls about 2 inches apart to allow spreading while baking.

Baking the Cookies

1. Preheat Oven
   Heat your oven to 350°F (180°C).
   
2. Bake
   Bake the cookies for 10–11 minutes, or until the edges look set but the centers are still soft.
   
3. Cool
   Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them firm up while staying fudgy inside.

Serving and Decoration

These cookies are already rich and indulgent, but you can take them to the next level with a few fun toppings and presentation ideas:

• Drizzle with Melted Chocolate – Add an extra fudge kick by drizzling milk or dark chocolate over cooled cookies.
  
• Dust with Powdered Sugar – A simple sprinkle makes them look bakery-perfect.
  
• Sandwich Style – Place a scoop of vanilla ice cream between two cookies for a decadent ice cream sandwich.
  
• Festive Touch – Add holiday sprinkles, crushed candy canes, or drizzle with white chocolate for seasonal flair.

Storage Instructions

Keeping Cookies Fresh

Store cooled cookies in an airtight container at room temperature for up to 4 days. They’ll stay soft and fudgy if you keep them sealed.

Freezing the Cookies

To freeze, place baked cookies in a freezer-safe bag or container. They’ll keep for up to 2 months. When ready to enjoy, let them thaw at room temperature or warm them in the microwave for 10–15 seconds to get that gooey marshmallow goodness again.

Frequently Asked Questions (FAQ)

1. Can I use large marshmallows instead of mini marshmallows?

Yes, but I recommend cutting them into smaller pieces. Mini marshmallows melt more evenly inside the cookies and give that perfect gooey texture without overpowering the dough.

2. Why are my cookies spreading too much?

If your cookies spread too thin, it could be because the butter was too soft or melted. Try chilling the dough in the refrigerator for 15–20 minutes before baking to help control spreading.

3. Can I make these cookies without cocoa powder?

Cocoa powder is what gives these cookies their rich fudge flavour.. If you skip it, the cookies will taste more like classic sugar cookies. For a lighter chocolate taste, you can reduce the cocoa by half.

4. How do I make my cookies extra fudgy?

For an even fudgier bite, add ½ cup of chocolate chips or chunks along with the marshmallows. You can also drizzle melted chocolate over the cooled cookies for a bakery-style touch.

5. Can I freeze the cookie dough instead of baked cookies?

Absolutely! Scoop the dough into balls, place them on a baking sheet, and freeze until solid. Then transfer to a freezer-safe bag. Bake directly from frozen, add 1–2 extra minutes to the baking time.

6. How long do these cookies stay fresh?

When stored in an airtight container at room temperature, they stay fresh for about 4 days. If you want to keep them longer, freeze them and reheat when needed.

Conclusion

Making Bentons Fudge Marshmallow Cookies at home is such a rewarding experience. With simple ingredients and easy steps, you’ll have bakery-style cookies in under 30 minutes. The combination of fudgy chocolate, gooey marshmallows, and chewy centers makes these a family favourite that never lasts long.

Whether you’re baking them for a party, gifting them to friends, or simply treating yourself, these cookies are guaranteed to impress. So grab your ingredients, preheat that oven, and get ready to enjoy a homemade version of everyone’s favourite Benton’s Fudge Marshmallow Cookies!