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Chocolate Marshmallow Cookies are fudgy, gooey, with slightly toasted marshmallows on top. They’re so easy to make and always disappear fast!
Hot Cocoa in a Cookie
Chocolate Marshmallow Cookies taste like a warm, cozy cup of hot cocoa in cookie form. They’re such a simple cookie to serve anytime the chocolate mood strikes. I love to serve them warm right out of the oven when the texture of the marshmallows is still gooey, and the frosting melts right into the cookie. But a cooled cookie is also delicious at room temperature, after the frosting has had the chance to cool and harden a bit. They’re really easy to make a double (or triple!) batch to take to potlucks or picnics.
❤️ Elise
Ingredients
- Wet Ingredients: shortening, eggs, vanilla
- Dry Ingredients: sugar, flour, baking soda, cocoa, mini marshmallows
- Frosting: butter, cocoa powder, milk (or cream), salt, powdered sugar
How to Make Chocolate Marshmallow Cookies
- Preheat oven to 350°F. Cream shortening, sugar, vanilla, and eggs together in a large bowl or stand mixer.
- Add flour, salt, baking soda, and cocoa. Mix well.
- Slowly stir in the milk and blend until smooth.
- Line a baking sheet with parchment paper or spray with cooking spray. Use a 1 inch cookie scoop to form the dough balls evenly and place them on the cookie sheet.
- Bake cookies for 8 minutes.
- Remove the cookies from the oven and place 3 to 4 mini marshmallows on each cookie. Return to the oven for 30-45 seconds to toast the marshmallows.
- For the frosting, combine melted butter, cocoa, and salt. Stir until smooth. Add 2 cups of powdered sugar, then the milk. Add the remaining 2 cups of powdered sugar until the frosting reaches your desired consistency.
- Spoon the chocolate frosting over the warm cookies. You can also scoop the frosting into a ziplock bag, cut one of the bottom corners of the bag, and squeeze the frosting over each cookie.
Suggestions for this Recipe
- Use a large stand mixer with a paddle attachment or large mixing bowl to combine all of your ingredients. Mix on low speed.
- Use a cookie scoop to to get even cookie dough balls.
- Put parchment paper on the baking tray to keep the cookies from sticking.
- Cool each cookie on a wire rack before adding the fudgy frosting.
- For an added crunch, add a halved walnut to the top of the cookie right after frosting.
- Need an extra boost of chocolate? Add some chocolate chunks or chocolate chips to the batter.
- Sprinkle graham cracker crumbs on top before the frosting sets for a s’mores flavored cookie. YUM!
Storing Marshmallow Cookies
Place cookies in a single layer in an airtight container and store in the fridge for up to a week or in the freezer for up to 3 months. You can also freeze the cookies on a baking tray. After they are completely frozen, they can be transferred to a Ziploc freezer bag for more convenient storing.
More Chocolatey Cookie Recipes
Chocolate desserts are always a hit whether it’s for a party or just a cozy Sunday night in. Chocolate cookies are my weakness! There’s nothing better than a couple of fudgy cookies and a tall glass of milk. Scoop up some cookie dough and bake some of our very favorite decadent treat recipes:
Did you make these gooey Chocolate Marshmallow Cookies? Please leave a comment and rating below and let us know how you liked them!
Chocolate Marshmallow Cookies
Video
Ingredients
- 1 cup shortening, (butter can also be used or a combo of half butter/half shortening)
- 2 cups sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 4 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup cocoa powder
- 1 cup milk
- 5 ounces mini marshmallows
Frosting
- 2 tablespoons butter, (melted)
- 1/4 cup cocoa powder
- 6 tablespoons milk
- 1/4 teaspoon salt
- 4 cups powdered sugar
Instructions
- Preheat oven to 350 degrees.
- In a large bowl beat shortening, sugar, vanilla and eggs.
- Add dry ingredients (flour, salt, baking soda and cocoa) and mix together well. Slowly stir in milk.
- Use a cookie dough scoop to help make even cookie dough balls approximately 1 ½ inches in diameter.
- Place cookie dough balls on baking sheet sprayed with cooking spray or lined with silicone mat.
- Bake 8 minutes. Remove from oven. Place 3 or 4 mini marshmallows on top of each cookie and return to oven for 30-45 seconds.
Frosting
- Combine melted butter, cocoa, and salt and stir until smooth.
- Stir in 2 cups of powdered sugar, then add the milk. Gradually add the remaining 2 cups of powdered sugar until the frosting reaches your desired consistency.
- Spoon over warm cookies (I like to put frosting in a gallon zip-lock bag, cut one of the bottom corners and squeeze about a teaspoon over each cookie).
Equipment
- Hand Mixer or Stand Mixer
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This tasted great!
Love marshmallow and these cookies are so delicious!
These cookies are so amazing! Soft and delicious.
My. Favorite. Combination. Ever!!! I love these!
Soft & chocolatey, these are perfect!! We love the frosting & marshmallows on top!
Love the perfect combination of chocolate and marshmallows! These look amazing; excited to make these over the weekend!
These make a TON! and I even made them with my medium cookie scoop, approx. 2 tablespoons big. I got 45 cookies, in case anyone else wanted to know. They ARE AMAZING!! Because they made so much I took them into work and all loved them. I also gave my mother a tray and she took them into work and they were gone in 1 hour, from 8am. Which is a big deal since most people there are weird and complain about eating sugar so early in the morning.
Can you use butter instead of shortening? Also need to make sure you use plain flour ?
The shortening helps the cookies to set up a little better, but butter will still work.
These look absolutely yummy! Thanks for sharing.
Those look amazing! I can’t wait to try them.