Chocolate Marshmallow Meltaways

Chocolate Marshmallow Meltaways are soft, chocolate cookies topped with a marshmallow and delicious chocolate frosting.

These bite-size chocolate marshmallow meltaways make a sweet little treat perfect for ALL occasions. For more chocolate treats try Chocolate Mug Cake, Chocolate Fudge, and Chocolate Bundt Cake.

Chocolate Marshmallow Meltaways on a white plate

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!

Chocolate Marshmallow Meltaways on a cookie sheet pan

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!

chocolate meltaway topped with marshmallow

Variations + Tips

  • Add sprinkles on top
  • Coordinate the sprinkles according to the holiday
  • Crushed candy canes for a minty Christmas cookie
  • Change the frosting
    • Cream cheese
    • Vanilla 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.
Chocolate meltaway covered in melted chocolate

 

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. 

3 Chocolate Marshmallow Meltaways on a white plate

For more of our favorite cookie recipes, you can take a look at these:

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Chocolate Marshmallow Meltaways Recipe

5 from 1 vote
Chocolate Marshmallow Meltaways are soft, chocolate cookies topped with a marshmallow and delicious chocolate frosting.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 36
Calories 132 kcal
Author Lil' Luna

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 confectioners 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!

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Adapted from www.tasteofhome.com

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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