Whether they’re on a tray with Christmas cookies or tucked into a lunch bag, these frosted chocolate marshmallow cookies are a delicious sweet treat! A marshmallow lies in the center of these rich chocolate cookies, covered by a dollop of frosting.
They’re every bit as delicious as a cup of hot, marshmallow-topped cocoa, and are even better when dunked in one!
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What Are Frosted Chocolate Marshmallow Cookies?
Frosted chocolate marshmallow cookies are chocolatey baked snacks with a soft marshmallow baked into the dough. They are topped with chocolate frosting and garnished with a pecan half. A short bake time after the marshmallow is placed on the cookie allows it to adhere to the dough without melting.
This is important, as marshmallows don’t usually stand up to the heat of baking. They are made from only three ingredients: sugar, water, and corn syrup. Gelatin is whipped with air, then sugar and corn syrup are added. When cooled, they produce the fluffy, puffy, sugary treats that are beloved on campfire sticks and in mugs of hot cocoa alike.
Even though marshmallows had their beginnings in ancient Egypt, the modern process of extrusion in place of hand whipping has only been around since the 1940s. It is because of that process that marshmallows have become a widely available sweet.
What Are Some Variations of This Cookie?
There are quite a few ways to put a new spin on this cookie. Here are some of my favorites:
- Use store bought frosting to make your job a little easier
- Instead of chocolate frosting, use marshmallow frosting. Top with graham cracker crumbs for a s’mores taste
- Top the chocolate frosted cookie with a maraschino cherry, chopped nuts, sprinkles, or M&Ms
- Artistic bakers may enjoy omitting the frosting and using writing gel to create a snowman’s face on the cooled marshmallow.
Do You Have Tips or Tricks to Making the Best Cookie Ever?
Yes!
- Use the best ingredients. Pure vanilla extract, real butter, and a top-notch cocoa powder make all the difference. I love to use BareOrganics Extra Rich Cacao Powder. The product itself is raw, organic, vegan, gluten-free, Non-GMO, Keto, and Paleo friendly, even if the rest of the cookie isn’t. I like to keep this cacao powder in my cabinet to add to shakes, sprinkle on my coffee, and to add a rich taste to pancakes and waffles. It’s a great way to add some antioxidants into my holiday baking, too.
- Use kitchen shears to easily cut the marshmallows in half. Kitchen shears are one of my top 10 favorite kitchen tools. They can be used to simplify a surprising amount of tasks, including cutting pizza, mincing fresh herbs, and cutting marshmallows. I recommend heavy duty shears that can be taken apart to clean, like these CUTCO shears on Amazon. (By the way, CUTCO will sharpen their products free for life…and it one becomes unusable, they replace it).
- Don’t use colored marshmallows. The marshmallow color is covered by frosting, but the fruity taste of most colored marshmallows doesn’t fit the flavor profile of this cookie.
- Be sure to wait until the cookies cool before your frost them. Not only does this make the cookies easier to handle, but it also allows the marshmallow to set so you can frost over it.
Print
Directions
- Preheat oven to 350 F.
In a large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat thoroughly.
- In a medium bowl, sift together sifted flour, cocoa, salt, and baking soda.
- Alternately add the flour mixture and milk to the sugar mixture, beating until smooth after each addition.
- Drop by rounded teaspoonful onto greased cookie sheets. Bake in preheated 350 F oven for 8 minutes.
- Press 1/2 marshmallow, cut side down, onto each cookie. Bake an additional 2 minutes. Allow cookies to fully cool.
- In the meantime, make the frosting. Melt together butter and bakers chocolate. Whisk until smooth. Add vanilla.
- Add powdered sugar in batches. Beat to combine.
- Add up to 3 tablespoons of milk to bring frosting to desired consistency.
- Frost each cooled cookie and top with a pecan half.
Looking for More Cookie Recipes?
- Potato Chip Cookies are the biggest hit of our “Cookie Monster” Pinterest board this year.
- Everyone always raves about Peanut Butter Blossoms
- Memories of childhood will surface as soon as you try our Peanut Butter and Jelly Cookies
Frosted Chocolate Marshmallow Cookies
Difficulty: Medium24
cookies30
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minutesA marshmallow lies in the center of these rich chocolate cookies, covered by a dollop of frosting.
Ingredients
- Cookies
1 cup sugar
1/2 cup butter
1 egg
1 teaspoon vanilla
1 3/4 cups sifted all-purpose flour
1/2 cup cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
12 marshmallows, cut in half
12 pecan halves
- Frosting
1/3 cup butter
2 squares unsweetened baker’s chocolate
1 teaspoon vanilla
1 1/2 cups powdered sugar
2 – 3 tablespoons milk
Directions
- Preheat oven to 350 F.
- In a large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat thoroughly.
- In a medium bowl, sift together sifted flour, cocoa, salt, and baking soda.
- Alternately add the flour mixture and milk to the sugar mixture, beating until smooth after each addition.
- Drop by rounded teaspoonful onto greased cookie sheets. Bake in preheated 350 F oven for 8 minutes.
- Press 1/2 marshmallow, cut side down, onto each cookie. Bake an additional 2 minutes. Allow cookies to fully cool.
- In the meantime, make the frosting. Melt together butter and bakers chocolate. Whisk until smooth. Add vanilla.
- Add powdered sugar in batches. Beat to combine.
- Add up to 3 tablespoons of milk to bring frosting to desired consistency.
- Frost each cooled cookie and top with a pecan half.
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