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three cookies stacked in front of a plate with more cookies on it

Chocolate Marshmallow Cookies

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
Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 2 hours
Total Time 40 minutes
Servings 34
Author Kelsie



  • 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


  • 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



  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.


  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.