Chocolate Marshmallow Cookies are soft, chocolate cookies topped with a marshmallow and delicious chocolate frosting.
These bite-size chocolate marshmallow cookies make a sweet little treat perfect for ALL occasions. For more chocolate treats try Peanut Butter Kiss Cookies, Brownie Cookies, Mini Chocolate Chip Cookies.
Chocolate + Marshmallow
These Chocolate Marshmallow Meltaways are a tried and true recipe that I love to make. They come together easily, require few ingredients, and literally melt in your mouth!
They are quick to make and even easier to eat! I’ve never been a fan of butter flavored shortening, so we used regular. Other than that, we stuck close to the original recipe. Why mess up a good thing?
I loved the combination of the thick, chewy cookie, with the fluffy marshmallow in the middle, and the silky frosting on top. So good! And it makes a lot, so this is a great recipe for your next holiday party!
Making Chocolate Meltaways
BATTER. Cream shortening and sugar until light and fluffy. Beat in the egg, milk and vanilla. In a separate bowl, combine flour, cocoa, salt and baking soda; gradually add dry mixture to shortening and mix well.
BAKE. Drop by tablespoonfuls onto an ungreased baking sheet. Bake at 350° for 7 minutes. Remove from oven and press a marshmallow half, cut side down, onto each cookie; bake for 2 minutes longer. Remove to cool.
FROST. In a small bowl, beat butter, powdered sugar, cocoa and salt until smooth. Add milk to achieve your desired consistency. Frost and Enjoy!
Variations + Tips
To change things up, you could try doing any of the following:
- Add sprinkles on top
- Coordinate the sprinkles according to the holiday
- Crushed candy canes for a minty Christmas cookie
- Change the frosting—make it a Cream Cheese Frosting, Vanilla Frosting, or even Marshmallow Frosting!
Use whole milk to make a moister cookie rather than using skim or 1% milk.To thin the frosting you will want to mix in more milk and to thicken it you will want to increase the amount of confectioner’s sugar.
Storing Info
To STORE these you should keep them in an airtight container on the counter for up to a week. You risk the marshmallows drying out the longer the cookies are stored.
This recipe will make about 36 cookies. If you do not think you’ll need that many right away you can go ahead and FREEZE any extra plain cookies. STORE them in an airtight freezer safe container, label, and freeze for up to 3 months.
When you’re ready for more of these delicious cookies simply:
- thaw the cookies
- place a halved marshmallow on top of each cookie
- bake for 2 minutes in the oven
- top with frosting
Extra frosting can also be STORED separately in an airtight container in the freezer. Thaw before using.
For more of our favorite cookies, check out:
- Chocolate Coconut Oatmeal Cookies
- Turtle Thumbprint Cookies
- Soft Ginger Snaps
- Frosted Lemon Cookies
- Oatmeal Cookies
- Double Chocolate Chip Cookies
Chocolate Marshmallow Cookies Recipe
Ingredients
- 1/2 cup shortening
- 3/4 cup sugar
- 1 egg
- 3/4 cup milk
- 1 tsp vanilla extract
- 1 3/4 cups all purpose flour
- 1/2 cup baking cocoa
- 1/2 tsp salt
- 1/2 tsp baking soda
- 18 large marshmallows halved
Frosting
- 3 tbsp butter softened
- 3 cups powdered sugar
- 3 tbsp baking cocoa
- 1/8 tsp salt
- 4-6 tbsp milk
Instructions
- Cream shortening and sugar until light and fluffy. Beat in the egg, milk and vanilla. In a separate bowl, combine flour, cocoa, salt and baking soda; gradually add dry mixture to shortening and mix well.
- Drop by tablespoonfuls onto an ungreased baking sheet. Bake at 350° for 7 minutes. Remove from oven and press a marshmallow half, cut side down, onto each cookie; bake for 2 minutes longer. Remove to cool.
- In a small bowl, beat butter, powdered sugar, cocoa and salt until smooth. Add milk to achieve your desired consistency. Frost and Enjoy!
Adapted from www.tasteofhome.com
Holy cow these look wonderful!
These c[kies are so good family wants more. So easy to make too
Yay!! So glad you enjoyed the cookies.