These chocolate-covered marshmallow cookies are a chocolate soft baked cookie that is topped with a large marshmallow and topped with a chocolate frosting. This chocolate marshmallow cookie recipe is so easy to make, and will win anyone over with one single bite.
I am a sucker for a cookie recipe. Whether it is mid-summer and you want a tasty treat or want to whip up a batch for serving up at the holidays. Consider my soft-batch chocolate chip cookies for another sweet cookie treat. Or you might want to try out this
Or you might consider these fruity jello cookies or my triple chocolate cookies. Both are family-friendly and crowd-approved.
What Are Chocolate-Covered Marshmallow Cookies?
These are soft-baked chocolate cookies made from scratch. Then you place a marshmallow on top and dredge the top in a chocolate frosting coating. This is a decadent chocolate lovers’ dessert that will tickle your sweet tooth.
Reasons You Will Love These Cookies
- A chocolate-made from scratch cookie that is fluffy and soft.
- Made with a real marshmallow on top for that sweet and fluffy texture.
- Drizzle the top of the cookies with chocolate for added sweetness in each bite.
- Great to make for you and your family or serve up to a crowd.
- This cookie recipe is a great one to make for a gift to give to a loved one.
Ingredients Needed
Butter – I like to use salted butter as it is going to help enhance the chocolate flavor in the cookies. Salt is wonderful for making cocoa more vibrant.
Brown Sugar – You will use brown sugar as it is going to really offer a slightly caramel-like flavor that I love.
Eggs – Room temperature eggs will incorporate better in the batter of the cookies.
Vanilla – A little splash of vanilla extract really opens up the flavor of the cookies even more.
Cocoa Powder – Unsweetened cocoa powder is what I used for this recipe. Now you could take it a step farther and do a dark chocolate for an even richer flavor.
Flour – All Purpose flour is what I used for the flour. Scoop the flour into the measuring cup and then use a knife or flat item to level off the top of the measuring cup.
Cornstarch – The cornstarch is my secret weapon. It really transforms the texture of the cookies in a big way.
Marshmallows – I recommend using a large marshmallow to sit on the top of the cookie. Little ones can be used but they will roll off.
Corn Syrup – You will use some corn syrup for the frosting. This is going to help that shiny glaze look to the mixture.
Powdered Sugar – Make sure if your powdered sugar is clumpy, sift it first so you get that ultra-smooth texture.
Milk – A splash of milk will be needed to thin up the frosting to create the proper texture.
Gifting Chocolate Covered Marshmallow Cookies For The Holidays
These are fantastic cookies to make during the holiday season to place in a tin or cookie box and gift to loved ones. Neighbors, co-workers, make a teacher’s gift, and more. Or make and take to an upcoming potluck event and watch the cookies disappear quickly.
The best part of all you are more than welcome to double-batch the recipe if you need to serve a larger crowd.
Variations To Recipe
There are endless ways to change up the flavors and ingredients for these chocolate-covered marshmallow cookies! But here are a few of our favorite ways to add a twist in flavor.
Nuts – Consider adding chopped nuts to the coating you drizzle on top, or mix in some nuts with the cookie dough. Just roughly chop pecans, walnuts, or even peanuts.
Coconut – After you get the chocolate on top of the cookies sprinkle on some coconut flakes for a tropical twist of flavor.
Caramel – Drizzle some caramel sauce on top of the marshmallows and cookies. Then add the chocolate frosting on top. Go a step further and reach for a salted caramel.
Peanut Butter – You could add a layer of peanut butter on top of the baked cookies and then place the marshmallow on top of the cookie. This is a great addition.
Mint – Add some mint extract to the chocolate frosting, to give these cookies that rich minty chocolate flavor.
Sprinkles – Add a pop of color with your favorite candy sprinkles. Just add a few on top of the cookie once assembled!
And the list goes on! Change up these cookies any way you would like! They are delicious, fun, and full of rich chocolate flavor in each bite.
Pro Tips For Success
Room Temperature Ingredients
When you make cookies you will find using room-temperature ingredients is best. They will cream together and incorporate better into the cookie batter. This in result will provide the best flavor to your cookies.
Cookie Scoop
It is really important that all your cookies are the same size in terms of cookie dough. I recommend using a cookie scoop. This will ensure the cookies bake up evenly in the oven and will have that uniform look.
Line Baking Sheets
Line your baking sheets with parchment paper, a cooking spray, or use a silicone baking mat. This will create a non-stick surface which is best for ensuring the cookies don’t stick.
Let the Cookies Cool
Let the cookies cool for at least 4-5 minutes on the baking sheet. The reason is if you try to move right after you remove the cookies from the oven it can mis-shape the cookies. Allowing them to cool a bit will help them hold shape when you lift them off the pan.
Leave Space For Spreading
Leave enough space between the cookie dough on the pan as the cookies will spread a bit as they bake. It isn’t a lot of spreading but enough you do not want the cookies to stick together.
Setting Up
Allowing the cookies to set up once you have the frosting on top is going to make them become more firm in texture and the chocolate won’t be as sticky to your fingers when you go pick them up!
Storing Cookies
Place these cookies in a single layer in an airtight container. You can store the cookies at room temperature for up to 4-5 days. Now, with all cookies, they will dry out a bit with each day. So I recommend eating within the first few days of making.
You can also freeze any of the cookies you don’t plan to eat right away. Use a freezer bag or freezer container. If you stack, use wax paper between the layers. Then freeze for 3-5 months. Then thaw the cookies at room temperature when ready to eat or eat straight from frozen.
FAQs
Can I make a vanilla cookie instead of chocolate flavored?
Go right ahead and swap out the base cookie if you prefer. A sugar cookie style, shortbread, or even something like a thumbprint-style cookie would be a great swap. Just mix and bake the cookies according to the recipe you choose.
Does this recipe double well?
Go right ahead and make a larger batch of cookies if you would like. Just grab a larger mixing bowl and whip up the cookies the same way. Then just batch cook the cookie dough.
Why is my frosting clumpy?
If you find your frosting is clumpy it could mean you just need to whip it up better. Or if your powdered sugar had clumps in it, that could be the cause. Simply sift your powdered sugar ahead of time to get that velvety smooth texture.
Can I make these cookies a day in advance?
Yes. If you want to make the marshmallow and chocolate cookies a day ahead go right ahead. Just allow the cookies to fully cool and then store in an airtight container until ready to serve to prevent drying out.
More Cookie Recipes
Chocolate Covered Marshmallow Cookies
Ingredients
Cookies:
- ½ cup salted butter softened
- ¾ cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 8-9 large marshmallows
Frosting:
- 3 tablespoons salted butter melted
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon corn syrup
- ½ cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat the oven to 350 degrees. Then prep two large cookie sheets with cooking spray or parchment paper. Set to the side.
- In a bowl you are going to cream your brown sugar and butter. Cream on medium speed for 2-3 minutes. I prefer using a stand or hand mixer for this.
- Add the eggs and vanilla extract and mix until just combined. Scrape the sides and bottom of the bowl and mix additionally if needed.
- Next in a bowl add your flour, cocoa, baking soda, and cornstarch. Mix well then slowly add to the wet ingredients.
- Once combined, use a cookie scoop and create 1-inch balls on the baking sheet. Leave 2 inches between cookies.
- Bake for 9-11 miutes or until the cookies are baked through. Remove and place a marshmallow in the center of each cookie. Do this while the cookies are warm.
- Allow the cookies to cool for 5 minutes on tray and then transfer to a cooling rack.
- Mix up the frosting with a whisk or mixer. Then use a spoon and spread the frosting over the cooled cookies.
- Let the cookies set up for 1-2 horus before serving to set the chocolate.
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