Decadent Chocolate Frosted Marshmallow Cookies: Your New Favorite Recipe!
There’s something wonderfully comforting about freshly baked cookies, regardless of the weather outside. Even on a surprisingly warm 89-degree day, the craving for a rich, homemade treat can strike. Forget the sweaters and fires; today is a day for baking! And what better way to indulge that craving than with a batch of irresistible Chocolate Frosted Marshmallow Cookies? These delightful treats bring together the classic pairing of chocolate and marshmallow in a way that’s guaranteed to become a household favorite.
This particular recipe for chocolate marshmallow cookies has a cherished history, evolving from an original I discovered years ago within a vibrant Yahoo group. While I believe the core cookie concept originates from a trusted source like Taste of Home, this version has been lovingly adapted and refined to achieve a distinct personality. It’s a delightful cousin to the nostalgic Aunt Ann Chocolate Sundae cookies, yet it offers a unique profile. Unlike its predecessor, these cookies are flatter, made with rich cocoa powder instead of melted chocolate, and utilize butter instead of shortening, lending them a distinct texture and depth of flavor. And, if you ask any connoisseur, the accompanying chocolate frosting is undeniably richer, smoother, and simply more luxurious.
The magic of these cookies lies in their balanced flavors and textures. The soft, cakey chocolate base perfectly complements the gooey, toasted marshmallow center, all crowned with a luscious, firm-setting chocolate frosting. This combination creates a truly indulgent experience that’s perfect for any occasion, from a casual afternoon snack to a special dessert shared with loved ones. They’re surprisingly easy to make and offer that satisfying homemade touch everyone adores.
The Secret to Our Irresistible Chocolate Frosted Marshmallow Cookies Icing
One of the standout features of these Chocolate Frosted Marshmallow Cookies is their incredible icing. Unlike many homemade frostings that remain soft and sticky, this particular recipe yields a chocolate frosting that firms up beautifully. This is fantastic news for anyone planning to share these delightful treats. Whether you’re preparing them for a bake sale, a potluck at work, or simply packaging them as gifts, you’ll appreciate how easily they stack without smudging or sticking together. I’ve even found that they can be stacked before chilling, but a brief stint in the refrigerator makes the icing wonderfully firm, creating a perfect crust that seals in the moistness and flavor. The rich, chocolatey goodness of the frosting provides the perfect counterpoint to the sweetness of the marshmallow and the depth of the cocoa cookie.
The contrast in textures is what truly elevates these cookies. The slightly crisp edge of the cookie, the soft and tender interior, the wonderfully chewy marshmallow, and finally, the smooth, decadent chocolate frosting all come together to create a symphony of deliciousness in every bite. They’re more than just a cookie; they’re a miniature dessert experience.
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Chocolate Frosted Marshmallow Cookies Recipe
Chocolate Frosted Marshmallow Cookies
Anna
Pin Recipe
Ingredients
- 1-¾ cups all-purpose flour, spoon into cup or weigh (225 grams)
- ½ cup unsweetened cocoa powder (45 grams)
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 4 oz unsalted butter (114 grams)
- 1 cup granulated sugar (192 grams)
- 1 large egg
- 1 teaspoon vanilla extract – 5 ml
- ½ cup milk (114 grams)
- ½ cup chopped pecans or walnuts lightly toasted
- 12-14 giant marshmallows halved
Chocolate Cookie Frosting
- 4 tablespoons unsalted butter, softened (56 grams)
- 2 oz unsweetened chocolate (56 grams)
- 1 ounce semi-sweet chocolate or 3 tablespoons chocolate chips
- 2 cups confectioners’ sugar (220 grams)
- 3 to 6 tablespoons brewed coffee
Instructions
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Preheat your oven to 375 degrees F (190 degrees C). Prepare two large cookie sheets by lining them with parchment paper. This prevents sticking and makes cleanup a breeze.
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In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Ensure these dry ingredients are well combined, then set the bowl aside.
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In a large mixing bowl, using an electric mixer on high speed, cream together the softened unsalted butter and granulated sugar until light and fluffy. Beat in the large egg and vanilla extract until fully incorporated. Scrape down the sides of the bowl to ensure everything is mixed. By hand, gradually add the milk and the reserved flour mixture alternately to the batter, beginning and ending with the flour mixture. Mix just until combined; do not overmix. Finally, gently stir in the chopped pecans or walnuts.
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Drop the cookie dough by slightly rounded tablespoonfuls onto the prepared cookie sheets, spacing them a few inches apart. Aim for about 12 cookies per sheet to allow for spreading. Bake for 6 minutes.
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After the initial baking time, carefully remove the cookie sheets from the oven. Gently press a marshmallow half, cut side down, onto the center of each partially baked cookie. Return the sheets to the oven and bake for an additional 2 minutes.
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Continue baking until the marshmallows are noticeably softened and slightly puffed. Be careful not to overbake to prevent them from becoming too crisp. Once baked, remove the cookies from the oven and transfer them to wire racks to cool completely before frosting.
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While the cookies are cooling, prepare the rich chocolate frosting. In a microwave-safe bowl, melt the softened butter, unsweetened chocolate, and semi-sweet chocolate (or chocolate chips) together. Heat in 30-second intervals, stirring after each, until smooth and fully melted.
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Stir the confectioners’ sugar into the melted chocolate mixture. Begin by adding about half of the brewed coffee. Using a hand-held electric mixer or by hand, beat the frosting until it is smooth and lump-free. Add more brewed coffee, one tablespoon at a time, until the frosting reaches your desired soft and spreadable consistency. Remember, you want it to be thick enough to hold its shape but soft enough to pipe easily.
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Once the cookies are completely cool, transfer the chocolate frosting to a pastry bag fitted with a round tip, or simply use a sturdy plastic freezer bag with a small corner snipped off. Carefully pipe the frosting over each cookie, ensuring it fully covers the marshmallow and creates a beautiful, even layer. Let the frosting set at room temperature or chill slightly to firm up for easier stacking.
Tips for Perfect Chocolate Frosted Marshmallow Cookies
Creating the perfect batch of these decadent cookies involves a few key steps and considerations. Achieving the right texture for both the cookie and the marshmallow, along with a flawless frosting, makes all the difference.
- Accurate Flour Measurement: For the ideal cookie texture, measure your flour accurately. Spooning it lightly into the measuring cup and leveling it off, or using a kitchen scale for grams, is always recommended. Over-packed flour can lead to dry, dense cookies.
- Room Temperature Ingredients: Ensure your butter and egg for the cookie dough are at room temperature. This allows them to cream together more effectively with the sugar, resulting in a lighter, airier dough and a better texture.
- Don’t Overmix the Dough: Once you add the flour mixture, mix just until combined. Overmixing can develop the gluten in the flour, leading to tough cookies.
- Marshmallow Placement: When pressing the marshmallow halves onto the cookies, place them cut-side down. This helps them adhere better and melt evenly, creating that signature gooey center. Keep an eye on them during the second bake; marshmallows can brown quickly.
- Cooling Completely: It’s crucial for the cookies to cool entirely before you apply the frosting. If the cookies are even slightly warm, the frosting will melt and slide off, ruining the presentation and texture.
- Frosting Consistency: The amount of brewed coffee needed for the frosting can vary slightly depending on humidity and how melted your chocolate and butter are. Start with the smaller amount and add more gradually, spoonful by spoonful, until you achieve a smooth, pipeable consistency that isn’t too runny. The coffee enhances the chocolate flavor without making it taste like coffee.
- Piping Technique: If you don’t have a pastry bag, a sturdy Ziploc bag with a corner snipped off works perfectly for piping the frosting. Start from the outer edge of the marshmallow and spiral inward to cover it completely.
Variations and Serving Suggestions
These Chocolate Frosted Marshmallow Cookies are fantastic as is, but feel free to get creative with variations:
- Nut Alternatives: If pecans or walnuts aren’t your preference, consider chopped almonds or even mini chocolate chips in the cookie dough for an extra chocolatey punch.
- Flavor Boost: A tiny pinch of cinnamon or a dash of espresso powder (in the dough, not the frosting coffee) can deepen the chocolate flavor.
- Decorative Toppings: Before the frosting sets, sprinkle with festive sprinkles, finely chopped nuts, or a dusting of extra cocoa powder for an elegant finish.
- Mini Cookies: For a bite-sized treat, use smaller tablespoonfuls of dough and mini marshmallows. Adjust baking times accordingly.
These cookies are perfect for holiday platters, birthday parties, or as a comforting treat with a glass of milk or a warm cup of coffee. Their delightful appearance and irresistible taste make them a standout dessert.
These Chocolate Frosted Marshmallow Cookies are more than just a dessert; they’re a celebration of classic flavors and comforting textures. Whether you’re an experienced baker or just starting out, this recipe is straightforward and delivers consistently delicious results. The combination of the rich chocolate cookie, the soft and sweet marshmallow, and the indulgent, firm-setting frosting makes them utterly irresistible. Bake a batch today and watch them disappear!