Thai Tea Marshmallow Cookies Recipe (Soft & Chewy Bakery-Style Cookies)
Soft and chewy Thai tea marshmallow cookies packed with authentic Thai milk tea flavor, gooey marshmallow pockets, and creamy white chocolate. These bakery-style cookies have crisp caramelized edges and rich chewy centers.
Servings 16 cookies
Calories 290kcal
Cost $12 for entire recipe
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking Sheets
- Parchment paper
- cookie scoop
- Cooling rack
- Whisk
- Rubber spatula
- Spice grinder or blender
Ingredients
- 2 ¼ cups all-purpose flour 270g
- 2 tablespoons Thai tea mix finely ground
- 1 tablespoon cornstarch
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon fine sea salt
- 8 tablespoons unsalted butter partially melted
- 2 tablespoons unsalted butter softened
- ¾ cup packed light brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 tablespoon sweetened condensed milk
- ¾ cup chopped white chocolate
- 1 cup mini marshmallows frozen
Instructions
- Grind the Thai tea mix into a very fine powder using a spice grinder or blender.
- In a medium bowl, whisk together the flour, Thai tea powder, cornstarch, baking soda, baking powder, and salt.
- In a large bowl, whisk together the partially melted butter, softened butter, brown sugar, and granulated sugar until smooth and glossy.
- Add the egg, egg yolk, vanilla extract, and sweetened condensed milk. Mix until fully combined.
- Fold the dry ingredients into the wet ingredients just until combined.
- Fold in the chopped white chocolate and frozen mini marshmallows.
- Cover the dough and chill for 1 hour.
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- Scoop large portions of dough using about 3 tablespoons each and place them 3 inches apart on the prepared baking sheets.
- Bake for 11 to 12 minutes or until the edges are golden brown and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Notes
- Finely grinding the Thai tea mix helps distribute the flavor evenly throughout the cookie dough and prevents gritty texture.
- Freezing the mini marshmallows before mixing them into the dough helps reduce leaking and keeps the cookies thick and chewy.
- Chopped white chocolate melts more smoothly than white chocolate chips and gives the cookies a richer bakery-style texture.
- Do not skip chilling the dough. Chilling helps develop deeper flavor while preventing the cookies from spreading too much during baking.
- Slightly underbaking the cookies keeps the centers soft and gooey after cooling. The cookies will continue baking on the hot pan after being removed from the oven.
- Thai tea flavor becomes stronger as the cookies cool, making them even better after resting for about 30 minutes.
- For the most authentic flavor, use Thai tea mixes that contain vanilla and star anise notes such as Number One Brand Thai Tea Mix.
- Store the cookies in an airtight container to keep them soft and chewy for several days.