These irresistible Chocolate Marshmallow Cookies blend rich chocolate flavors with gooey marshmallow goodness, creating the perfect sweet treat in just 30 minutes. Every bite delivers a heavenly combination of soft, chewy texture and decadent taste that’ll make your taste buds dance. With only 197 calories per serving, these cookies strike the perfect balance between indulgence and mindful snacking. Whether you’re planning a cozy family gathering or satisfying your late-night sweet cravings, this recipe promises to become your new go-to favorite.
Main Ingredients
- Butter: ½ cup unsalted, room temperature for better creaming
- Sugar: 1½ cups granulated, creates perfect sweetness
- Eggs: 2 large, ensure they’re at room temperature
- Flour: 2 cups all-purpose, measured correctly for best results
- Cocoa Powder: ⅔ cup unsweetened, sifted to avoid lumps
- Marshmallows: 15 large ones, halved for perfect topping
Frosting Ingredients
- Butter: ½ cup softened for smooth texture
- Cocoa Powder: 2 tablespoons unsweetened
- Powdered Sugar: 2 cups, sifted for silky frosting
- Milk: 2½ tablespoons for perfect consistency
Baking Instructions
- Preparation: Heat oven to 350°F and line cookie sheet with parchment
- Mix Base: Cream butter and sugar until fluffy (about 3 minutes), then blend in eggs and vanilla
- Combine Dry: Mix flour, cocoa, baking soda, and salt separately, then combine with wet ingredients
- Shape: Drop rounded tablespoons of dough onto prepared sheet
- Initial Bake: Bake for 8 minutes, then top each with marshmallow half
- Final Touch: Return to oven for 2 minutes more
Frosting Steps
- Prepare: Beat butter until creamy
- Combine: Add cocoa and milk, mix thoroughly
- Finish: Beat in powdered sugar and vanilla until smooth
- Decorate: Top each cooled cookie with generous frosting
Storage Tips
These yummy chocolate marshmallow cookies stay fresh for up to 5 days when kept in an airtight container at room temperature. The marshmallow center makes them a bit sticky, so try placing wax paper between layers if you’re stacking them. Want to keep them longer? Pop them in the freezer! They freeze beautifully for up to 3 months – just wrap them well to prevent freezer burn.
Baking Tips
The secret to perfect chocolate marshmallow cookies is in the timing! Keep an eye on them during the first 8-minute bake – they should look set but still slightly soft in the middle. When you add the marshmallow halves, place them cut-side down and press very gently. The extra 2 minutes in the oven will make the marshmallows puffy and soft, but not brown. Let them cool completely before adding frosting, or it’ll melt right off!
Fun Variations
Love to mix things up? Try adding 1/2 cup of mini chocolate chips to the cookie dough for extra chocolatey goodness. For a minty twist, add 1/4 teaspoon of peppermint extract to the frosting. You can also swap the vanilla marshmallows for flavored ones – strawberry marshmallows make these cookies extra special! For holidays, sprinkle some colorful sprinkles on top of the frosting while it’s still soft.
Serving Ideas
These cookies are amazing with a cold glass of milk! For a sweet dessert table, stack them on a pretty plate and add some fresh berries around the edges. They’re perfect for bake sales, cookie swaps, or afternoon tea. Want to make them extra fancy? Serve them slightly warm (10 seconds in the microwave) with a scoop of vanilla ice cream on the side.
Chocolate Marshmallow Cookies
Equipment
- Cookie Sheet
- Parchment paper
- Mixing bowls
- Electric mixer
Ingredients
Cookie Ingredients
- 1/2 cup unsalted butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 15 large marshmallows halved
Frosting Ingredients
- 1/2 cup butter softened
- 2 tablespoons unsweetened cocoa powder
- 2 1/2 tablespoons milk
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- Add the butter and sugar to a mixing bowl and cream together until light and fluffy, about 3 minutes.
- Add eggs and vanilla and mix well.
- In a separate bowl, combine the flour, cocoa powder, baking soda, and salt.
- Add to the bowl with the creamed butter mixture and stir just until combined.
- Scoop the dough by rounded tablespoons onto your cookie sheet.
- Bake for 8 minutes. Remove from oven and top with a marshmallow half (cut-size down).
- Return to oven for 2 minutes.
- Allow to cool completely while you make the frosting.
- For the frosting: Add butter to a mixing bowl and beat with electric mixers for 1 minute.
- Add the cocoa powder and milk and mix to combine.
- Add powdered sugar and mix for at least 2-3 minutes or until smooth. Mix in vanilla.
- Add more powdered sugar if needed.
- Once cookies have cooled, cover the tops of the marshmallow and cookie with frosting.
- Store leftovers in an airtight container, or freeze for later.
