Chocolate Marshmallow Cookies

Chocolate marshmallow cookies start with a soft and chewy chocolate cookie topped with a marshmallow and frosted with chocolate frosting to create a delicious cookie with a fun surprise.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 8

Total Time 33

Servings cookies

Calories 111kcal

Author Leigh Anne Wilkes

Equipment

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.

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.

Nutrition