Chocolate Marshmallow Cookies

Chocolate marshmallow cookies are soft, chewy, and perfectly chocolatey. This cookie dough doesn’t need to chill before baking so they come together that much faster!

Confession: I don’t make cookies often because I’d rather spend my time making cake (so I can spend my time eating cake).

But these chocolate marshmallow cookies? They’re another story. This recipe has been on regular rotation for months in my house.

Soft chocolate cookies are topped with marshmallows, then coated in rich chocolate frosting. And the best part? You can totally freeze them!

You can also totally top them with sprinkles, making them the perfect treat for cookie trays when, ahem, the holidays roll around. Trust me, these cookies disappear fast so you might as well make a double batch :).

Why you’ll love these chocolate marshmallow cookies:

• The dough comes together easily with no chilling required!
• All of the ingredients are easy to find at any grocery store and you probably have most (or all) of the ingredients in your kitchen already
• These cookies will keep in the freezer for a couple of months so you can always have a batch on hand!

How to make your cookies

These cookies are really simple to make. Here’s the visual!

• Whisk together your dry ingredients
• In a separate bowl, cream together butter and sugar
• Mix in an egg, whole milk, and vanilla
• Beat in the dry ingredients to combine

• Arrange rounded tablespoons of dough on un-greased, unlined baking sheets
• Bake for 8 minutes
• Top each cookie with half of a large marshmallow and bake for 2 more minutes

Cool the cookies on wire racks; once they’re cool, make the frosting.

• Sift cocoa powder and powdered sugar together into a mixing bowl
• Mix in the remaining frosting ingredients until smooth
• Spread on top of the cooled cookies. You don’t need to cover the entire marshmallow!

Notes for making your cookies

Be sure your butter is at room temperature! If not, your butter and sugar won’t cream together properly. (See below for how to tell if it’s at room temp.)

• Sift your cocoa powder before using if it’s at all lumpy. Lumps of cocoa powder are hard to smooth out, especially in the frosting.
• Be sure to cool your cookies completely before you frost them or the frosting will melt and you’ll have a mess on your hands.
• I used regular marshmallows for my cookies but you can definitely use flavored ones; I’ve seen peppermint marshmallows during the holidays and they’d be a delicious option.
• If you want to top your cookies with sprinkles, you’ll need to do it pretty quickly because the frosting starts to set up once you use it and the sprinkles won’t stick if the frosting is set.

How to store your cookies

Uneaten cookies can be stored at room temperature in airtight containers, layered with wax paper, for 2 or 3 days.

They can also be stored in the freezer, also in airtight containers layered with wax paper, for 2 months.

Defrost your cookies in the fridge overnight or on the counter for a few hours, or just eat them frozen (I actually really like these frozen!).

How to tell if butter is at room temperature

Butter can take anywhere from 20 minutes to an hour to come to room temperature; it just depends on the temperature of your kitchen.
Your butter is ready to use if, when you press it lightly with your finger, it gives slightly but still holds its shape.

If your butter is too soft it will smoosh (technical term) everywhere rather than holding its shape.

To bring your butter to room temperature a little faster, you can cut it into smaller pieces. I don’t recommend microwaving the butter as that will cause it to soften unevenly.

A few more recipes you might enjoy
Melting Moments Cookies
Potato Chip Cookies
Easy Chocolate Cupcakes
Chocolate Coconut Macaroons

Did you make these chocolate marshmallow cookies? Hooray! Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see!

5 from 9 votes

Print

Chocolate Marshmallow Cookies

Prep Time

30 mins

Cook Time

10 mins

Cooling Time

2 hrs

Total Time

40 mins

 

These chocolate marshmallow cookies are soft, chewy, and absolutely delcious. Top them with sprinkles to make a festive treat for the holidays!

Course: Dessert

Cuisine: American

Servings: 34

Author: Kelsie

Ingredients

Cookies

• 1 3/4 cups all-purpose flour
• 1/2 cup cocoa powder sifted if lumpy
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter at room temperature
• 1 cup granulated sugar
• 1/4 cup whole milk at room temperature
• 1 large egg
• 1 1/2 teaspoons vanilla
• 15 to 18 regular size marshmallows cut in half width-wise

Frosting

• 2 cups powdered sugar
• 5 tablespoons cocoa powder
• 3 tablespoons unsalted butter melted
• 4 to 5 tablespoons whole milk as needed for consistency
• 1/8 teaspoon salt

Instructions

Cookies

1. Preheat the oven to 350 degrees.
2. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside. (These are your dry ingredients.)
3. Combine the butter and granulated sugar in a large bowl and beat with an electric mixer on medium until light and fluffy. Add the milk, egg, and vanilla, and beat to combine.
4. With mixer on low, beat in the dry ingredients until incorporated. Use a rubber spatula to stir the dough a few times to ensure everything is well combined.
5. Drop heaping tablespoons 2 inches apart onto ungreased, unlined baking sheets and bake for 8 minutes.
6. Remove the baking sheets from the oven, press a marshmallow half (cut-side down) onto the top of each cookie. Return the baking sheets to the oven for 2 minutes more.
7. Remove from the oven and press the marshmallows down lightly with your hand to make a flat surface for the frosting. Carefully transfer the cookies to wire racks to cool completely before you frost them.

Frosting

1. Once the cookies are fully cooled, make the chocolate frosting.
2. Sift the powdered sugar and cocoa powder together into a medium bowl. Use a rubber spatula to stir in the butter, 4 tablespoons of the milk, and the salt; stir vigorously until smooth.
3. If the frosting is too thick, stir in more milk 1 teaspoon at a time until it’s a spreadable consistency. If it gets too thin you can add a little more powdered sugar.
4. Spread over the top of each cookie and let set for about 30 minutes. Serve.

Recipe Notes

• Uneaten cookies can be stored at room temperature in airtight containers, layered with wax paper, for 2 or 3 days.
• They can also be stored in the freezer, again in airtight containers, for 2 months. Defrost in the fridge overnight or on the counter for a few hours, or just eat them frozen.
• Sift your cocoa powder before using if it’s at all lumpy.
• Be sure to cool your cookies completely before you frost them or the frosting will melt and you’ll have a mess on your hands.
• If you want to top your cookies with sprinkles, you’ll need to do it pretty quickly because the frosting starts to set up once you use it and the sprinkles won’t stick if the frosting is set.