This post may contain affiliate links. Please see disclosure policy here.
These Chocolate Marshmallow Cookies are pure chocolatey comfort. A soft, fudgy cookie gets topped with a soft marshmallow and then covered in creamy chocolate buttercream. Each bite has a hidden gooey center—great flavor and perfect for any cookie plate.
Why You’ll Love This Recipe
These chocolate marshmallow cookies are double chocolate goodness. Fudgy, chocolate cookies and creamy chocolate frosting. And they are so easy to make with just simple ingredients that are pantry staples you probably already have.
These cookies are a crowd pleaser and kids love the soft marshmallow and rich chocolate combo. They are the perfect cookie to serve at a holiday party or gift on a cookie plate. And they are great cookies to make ahead. They stay soft and delicious for days.
Ingredients Needed
- All -purpose Flour
- Sugar, granulated and powdered sugar
- Unsweetened natural cocoa powder
- Evaporated Milk
- Butter, salted
- Milk
- Water
- Egg
- Vanilla Extract
- Baking Soda
- Salt
- Marshmallows, large
How To Make Chocolate Mountain Cookies
- Beat butter, milk, water, egg and vanilla in a the bowl of a stand mixer with a paddle attachment or in a large bowl with an electric mixer.
- Add remaining ingredients except marshmallows, blend well
- Drop by chocolate cookie dough balls by tablespoon onto greased or parchment paper covered cookie sheet
- Bake in a 350 degrees F oven for 8 minutes
- Cut marshmallows in half with a pair of scissors. Dip scissors in water if marshmallow sticks.
- Place marshmallow half (sticky side down) on each cookie. Do this quickly whilte the cookies are still warm.
- Let cool completely before frosting.
- Combine frosting ingredients and beat until smooth
- Frost marshmallows with chocolate buttercream. Use an offset spatula to frost cookies.
Tips from leigh Anne
- Use fresh marshmallows. Soft, pillowy marshmallows melt better and give you that perfect gooey center.
- Don’t overbake the cookies. Pull them out when the centers still look slightly soft—they’ll finish setting as they cool.
- Add the marshmallow while the cookies are warm so it pushes slightly down into the cookie.
- Let the cookies cool before frosting so the buttercream doesn’t melt and slide.
- Use a small offset spatula for easy, smooth frosting coverage over the marshmallow.
- Chill the dough if it feels too sticky, 10–15 minutes in the fridge makes it easier to shape.
Frequently Asked Questions
Can I use mini marshmallows instead?
Yes! Use 3-4 mini marshmallows per cookie. It may be a bit tricker to frost over the top but they will work.
Do these cookies need to be refrigerated?
No. They store well at room temperature in an airtight container for 3–4 days.
Can I make chocolate marshmallow cookies ahead of time?
Absolutely. The cookies stay soft, and the frosting holds up well. You can also bake the cookies a day ahead and frost them the next day.
Can I freeze these cookies?
Yes—freeze the baked, unfrosted cookies and add the frosting after thawing for best texture.
These Chocolate Marshmallow Cookies bring together everything we love about holiday baking—rich chocolate, a gooey marshmallow surprise, and a swirl of creamy frosting on top. They’re easy to make, fun to share, and guaranteed to disappear fast. Add them to your cookie plate or gift boxes this season. They are a childhood favorite at our house.
Check out more of my favorite cookie recipes:
Be sure and follow me over on YouTube for weekly cooking demos.
Chocolate Marshmallow Cookies
Ingredients
- 1/2 cup butter, salted softened
- 1/2 cup evaporated milk
- 2 Tbsp water
- 1 egg
- 1 tsp vanilla
- 2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar
- 1/2 cup unsweetened natural cocoa powder
- 1/2 cup chopped walnuts optional (I didn’t put them in)
- 24 large marshmallows cut in half
Frosting:
- 1/3 cup butter, salted softened
- 2 cups powdered sugar
- 1 1/2 tsp vanilla
- 2 Tbsp milk
- 6 Tbsp cocoa
Instructions
- Beat well butter, milk, water, egg and vanilla in the bowl of a stand mixer with a paddle attachment or use a large bowl and an electric hand mixer.
- Add remaining ingredients except marshmallows, blend well
- Drop by tablespoon on a greased or parchment paper lined cookie sheet
- Bake 350 degrees F oven for 8 minutes
- Cut marshmallows in half with scissors. If marshmallows stick to scissors, dip scissors in water.
- Quickly place marshmallow half (sticky side down) on each cookie
- Let cool completely before frosting.
Frosting
- Combine frosting ingredients and beat until smooth
- Frost cookies with an offset spatula covering the marshmallow completely.
Tips & Notes:
- Use fresh marshmallows. Soft, pillowy marshmallows melt better and give you that perfect gooey center.
- Don’t overbake the cookies. Pull them out when the centers still look slightly soft—they’ll finish setting as they cool.
- Add the marshmallow while the cookies are warm so it pushes slightly down into the cookie.
- Let the cookies cool before frosting or the buttercream will melt and slide.
- Use a small offset spatula for easy, smooth frosting coverage over the marshmallow.
- Chill the dough if it feels too sticky—10–15 minutes in the fridge makes it easier to shape.
Recommended Products
Nutrition Facts:
Jeanie says
These were amazing! I did not use marshmallows because my cookie monsters don’t like them . Instead, I dusted them with powdered sugar on top. They only lasted 2 days in my house! I will def have to double the recipe next time for my piggies.
Grace says
My 4yo insisted we buy marshmallows yesterday and I remembered you had this recipe. She had a blast helping. My first thought when trying them was, “Hey, these are pretty good!” They are weirdly addicting though. For not being a knock-your-socks-off-in-the-first-bite, I couldn’t stop eating them!