Chocolate Covered Marshmallow Cookies are thick, chewy chocolate cookies topped with gooey marshmallows and a generous dollop of fudge frosting.
I have yet to find anyone who doesn’t enjoy these cookies.
Chocolate Covered Marshmallow Cookies
Anyone else love chocolate-covered marshmallows? They are one of the foods that I am unable to resist (not that I try) when I see them popping up during the holidays.
Naturally, a cookie with marshmallow covered in chocolate was going to be a total win in my world. I think of these cookies kind of like hot chocolate in cookie form. They’re everything I love about hot cocoa, but in an easily snackable hand-held treat!
Marshmallow Topped Chocolate Cookies
While these cookies might look kind of fancy with their pretty marshmallow filling and that fudgy icing on top, they are surprisingly simple to make.
They don’t require lots of rolling or frosting time. When the cookies come out of the oven, you’ll simply press half a marshmallow on top and let the residual heat of the cookie melt them.
That rich fudge frosting is about as easy as it gets, you’ll just need a bowl and a few minutes in the microwave.
I like to spoon the frosting over the cookies, allowing some of the marshmallows to peek through. But feel free to coat them completely for a marshmallow surprise.
Chocolate Marshmallow Cookies
These cookies will keep in a tightly covered container for about three days on the counter. They will also freeze nicely for several weeks.
I thought about calling these marshmallow fudge cookies “hot chocolate cookies” because it’s kind of like eating hot chocolate in cookie form. They really are a whole lot of fun and kids especially love them.
Fudge Marshmallow Cookies
You’ll need these ingredients to make this recipe:
Cookie Ingredients
- butter
- brown sugar
- eggs
- vanilla extract
- all-purpose flour
- unsweetened cocoa powder
- baking soda
- salt
- cornstarch
- marshmallows
Frosting Ingredients
- butter
- cocoa powder
- corn syrup or honey
- powdered sugar
- milk or cream
Cookie Instructions
- Preheat the oven to 350°F. Cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla. Whisk together the flour, cocoa powder, baking soda, salt, and cornstarch. Stir into the wet ingredients.
- Roll the dough into 1-inch balls and bake for 9-11 minutes or until set. Do not overbake the cookies. They should like slightly doughy when they are taken out of the oven. Gently press ½ of a marshmallow on top of each cookie while they are still warm.
- Let cool on the cookie sheet for a few minutes and then remove to a wire rack to cool completely.
Frosting Instructions
- Melt the butter in a medium size glass bowl in the microwave, for about 30 seconds. Add the cocoa powder, corn syrup, powdered sugar, and milk. Stir to combine.
- Microwave for about 20 seconds more. Stir again. Spoon the warm frosting over the cooled cookies and allow it to set.
Chocolate Cookies
You may have noticed that I have a bit of a thing for chocolate cookies. Recently I shared these Chocolate Hazelnut Cookies, and not too long ago, I also shared these Caramel Stuffed Chocolate Cookies and Chocolate Turtle Cookies.
For anyone who loves a great chocolate + mint combination, these Andes Mint Cookies and these Mint Chocolate Chip Cookies both need to be on your holiday list.
If you love chocolate-covered marshmallow treats, you’ll want to try all of these Chocolate Caramel Marshmallow Pops, Hot Chocolate with Chocolate Covered Marshmallow, and Chocolate Marshmallow Fudge.
Chocolate Covered Marshmallow Cookies
Ingredients
Cookie Ingredients
- ½ cup butter softened
- ¾ cup brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder plus 2 tablespoons
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon corn starch
- 10 large marshmallows cut in half
Frosting Ingredients
- 3 tablespoons butter melted
- 3 tablespoons cocoa powder
- 1 tablespoon corn syrup or honey
- ½ cup powdered sugar
- 1-2 tablespoons milk or cream
Instructions
Cookie Instructions
- Preheat the oven to 350°F. Cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla. Whisk together the flour, cocoa powder, baking soda, salt, and cornstarch. Stir into the wet ingredients.
- Roll the dough into 1-inch balls and bake for 9-11 minutes or until set. Do not overbake the cookies. They should like slightly doughy when they are taken out of the oven. Gently press ½ of a marshmallow on top of each cookie while they are still warm.
- Let cool on the cookie sheet for a few minutes and then remove to a wire rack to cool completely.
Frosting Instructions
- Melt the butter in a medium size glass bowl in the microwave, for about 30 seconds. Add the cocoa powder, corn syrup, powdered sugar, and milk. Stir to combine.
- Microwave for about 20 seconds more. Stir again. Spoon the warm frosting over the cooled cookies and allow it to set.
Notes
Nutrition
{originally published 12/4/18 – recipe notes and photos updated 3/21/23}
Toni says
These delicious cookies are like eating a cup of hot cocoa!
krissy says
My daughter has been begging me to make a cookie with a marshmallow top! And I love all things chocolate! win win!
Natasha Kravchuk says
These are sure cute! I’m adding this to my Christmas cookie list!
Sarah Skaggs says
Chocolate and Marshmallow is my FAVORITE combination ever. I just can’t wait to make these!
Erin | Dinners,Dishes and Dessert says
I want a least a dozen of these soon!
SJ Anderson says
I made these twice because I thought I made a mistake the 1st time, but I did not. I made a similar recipe a couple years ago but couldn’t find it. I followed the recipe exactly and the dough was very wet and thin, but I double checked and everything was as listed. Sure enough, the cookies spread very, very flat and thin. On the 2nd batch I added more flour to thicken the dough and chilled them for about an hour and they turned out better. But obviously I had to tweak the recipe. Then I doubled the frosting as I like to cover the entire top. Even doubled there was not even close to enough to do all the cookies. Then, the frosting would not set up and it was still tacky hours later. I ended up finding a different recipe and using that frosting recipe that worked perfectly. I put it over the still tacky frosting and that fixed the problem.
I am wondering if this recipe was even tested. I am an experienced baker and all of it was a mess. Would not make again.
Mary says
Okay, first things first, yes, the recipe was tested multiple times. And I personally shot these photos. The dough should’ve been firm enough to roll into balls, not remotely wet or thin. That said, I’m planning to make the cookies again this week for Christmas, so I’ll triple check the ingredient list at that time to make sure that nothing was entered into the recipe card incorrectly. I can appreciate your frustration with a recipe that isn’t working as expected though. I am glad you were able to make it work for you, though you shouldn’t have had to tweak it so much.
Karen says
I had the same problem as another baker. The dough was very sticky and hard to firm into a ball and they spread quite a bit in baking. I even added a little extra flour but did not help. Probably would not make again.
Mary says
Without being in your kitchen with you, it’s hard to guess what might have gone wrong, Karen. However, with two people commenting that they had an issue with the recipe, I’m going to re-test it. I’ve made the recipe more than once, but it’s entirely possible that there is an error in the recipe card. Thanks for letting me know how they worked for you. I know how frustrating it is when a recipe does not work out as expected.
Hajer says
Just use less butter.
The first time I made it, I ran short of butter, but the mix ended up perfect.
I made it a second time with the exact mesurments and it ended up wet and hard to roll even after adding more flour and cocoa.
Mary says
That’s a good tip. I’ve never had them turn out that way when made as written.