Chocolate Marshmallow Cookies
Chocolate Marshmallow Cookies are topped with a fluffy marshmallow and chocolate frosting, resulting in a soft, decadent holiday cookie.
My Chocolate Marshmallow Cookies are the ultimate holiday cookie recipe. These homemade double chocolate cookies, topped with a soft, gooey marshmallow, will win over anyone’s heart! They’re the most indulgent and best, fudgiest cookies I have ever had. They also look as good as they taste on a dessert table. These homemade chocolate marshmallow cookies would make the perfect treat to give to your true love on Valentine’s Day or during the holiday baking season for both hot chocolate and s’mores lovers. Serve them for holiday gatherings, special events, and romantic date nights.
CHOCOLATE MARSHMALLOW COOKIES
This chocolate marshmallow cookie recipe couldn’t be easier. Mix the rich chocolate cookie dough, scoop it onto a baking sheet, and bake. In the last two minutes, add a fluffy marshmallow on top; this keeps it warm and gooey without melting or burning. After the cookies cool, pour simple chocolate frosting over each marshmallow for the perfect gooey, bakery-style finish. You can use large or mini marshmallows, even colored ones for holidays, and have a fresh batch of gooey chocolate marshmallow cookies ready in about 30 minutes. Don’t forget to save this recipe for later because everyone will be asking you for the recipe!
Find all my expert tips on how to make chocolate marshmallow cookies from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Quick & Easy Chocolate Marshmallow Cookies Recipe:
- Easy, No-Chill Cookie Dough: Simple pantry ingredients come together quickly. No waiting, no chilling, just mix and bake to get the best chocolate holiday cookies ever!
- Comforting Holiday Flavors: These cookies taste like a cozy cup of hot cocoa with a gooey marshmallow on top, ideal for the holidays and chilly weeknights.
- Soft, Cake-Like Cookies: This homemade double chocolate cookie base bakes up tender and fluffy, making the creamy marshmallow topping even more satisfying.
- Kid-Friendly: Pressing marshmallows into warm cookies and drizzling frosting makes this a great baking project for little ones during the holiday season.
- Perfect For Family Gatherings & Holiday Parties: These cookies look festive, travel well, and always disappear fast on dessert trays.
- Ready In 30 Minutes: Fast bake time and an easy pour-on frosting make this recipe perfect for busy days. It’s also a great make-ahead dessert for gatherings and events.
Ingredients
Chocolate Marshmallow Cookies
- 1/2 cup butter-flavored shortening
- 3/4 cup granulated sugar
- 3/4 cup milk (I use 2%)
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 12 large marshmallows, halved
Frosting
- 3 Tablespoons salted butter, softened
- 2 cups powdered sugar
- 2 Tablespoons unsweetened cocoa powder
- tiny pinch of salt
- 1/4 cup milk
Instructions
For The Chocolate Marshmallow Cookies
Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper; set aside.
Place the shortening and sugar in a large bowl. Using an electric hand-mixer, beat together on medium speed until combined and fluffy. Slowly beat in milk, egg and vanilla extract until just combined.
In a separate medium bowl, combine flour, cocoa powder, salt and baking soda. Whisk to sift together.
Slowly add this dry mixture into the wet mixture until combined.
Scoop heaping tablespoons of batter onto the prepared baking sheets. You should get 24 cookies total. Bake for 7 minutes.
Remove from oven and place one half marshmallow, cut side down, onto each warm cookie. Place cookies back in oven and bake another 2 minutes. Remove from oven and let cookies cool on the baking sheets.
For The Frosting
Place the butter and powdered sugar in a medium bowl. Using an electric hand-mixer, beat until combined. Beat in the cocoa powder and salt until smooth. Slowly mix in the milk until frosting reaches a thin, pourable consistency.
Pour one tablespoon of frosting over each marshmallow on the cooled cookies. Serve and enjoy!
Servings
Each batch yields 24 chocolate marshmallow cookies. This is a great recipe to bake for any time you need an amazing treat. They are perfect for parties, get-togethers, or just for your sweetheart. I have even sent my kids to school with some to give to their friends. They’re so good, I had a few of their parents call me for the recipe! I was happy to share it with them, and I am happy to share it with you all!
Storage and Reheating
Store leftover marshmallow-topped chocolate cookies in an airtight container at room temperature for 3-4 days or in the refrigerator for up to a week, placing parchment between layers to protect the marshmallows and frosting. They can also be frozen for up to 2 months. Freeze on a baking sheet first, then transfer to a container. To reheat, warm a cookie in the microwave for 5-8 seconds for a gooey texture, or place it in a 300°F oven for 3-4 minutes. Thaw frozen cookies at room temperature before reheating.
Holly’s Tips for The Best Chocolate Marshmallow Cookies:
- For The Best Melt: Use fresh, soft marshmallows to create that signature gooey topping every chocolate marshmallow cookie needs.
- Add Marshmallows At The End Of Baking: Place them on top during the last two minutes, so they warm up without burning or melting flat.
- Use Parchment Paper: Prevent sticking and make cleanup easy, especially since marshmallows and frosting can get a little messy.
- Keep The Cookies Soft: Pull the cookies from the oven at 7 minutes before adding the marshmallows to maintain a tender, cake-like texture.
- Cut Marshmallows Evenly: Use greased kitchen scissors so the marshmallows slice smoothly and sit neatly on the cookies.
- Allow Cookies To Cool Before Frosting: Let the cookies cool completely so the chocolate frosting sets perfectly on top of the marshmallow.
- Adjust The Frosting As Needed: Add more milk for a pourable glaze or more powdered sugar to thicken; ideal for topping gooey marshmallow cookies.
- Make It Your Own: Try adding mini marshmallows that melt evenly and colored marshmallows to make these chocolate cookies match the theme of your party.
Frequently Asked Questions:
Yes! These cookies store well at room temperature for 3-4 days or can be made ahead and frozen for up to two months.
Yes, you can use softened butter in place of butter-flavored shortening, but the cookies may spread a bit more and be slightly less cakey.
Adding marshmallows during the last two minutes of baking keeps them soft, gooey, and lightly melted without burning or disappearing into the cookie.
Make sure the cookies are fully cooled before pouring the chocolate frosting. Warm cookies will cause the glaze to drip off.
Yes, use 3–4 mini marshmallows for each chocolate cookie. They melt more evenly and are great for holiday variations.
To make Chocolate Marshmallow Cookies dairy-free or vegan, replace the butter or shortening with a vegan butter or coconut oil, and swap the milk for a plant-based alternative like almond, oat, or soy milk. Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) or another egg replacer instead of the egg. Choose vegan marshmallows, as regular ones contain gelatin, and make the frosting with vegan butter and plant-based milk.
To make Chocolate Marshmallow Cookies gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure the blend contains xanthan gum or another binding agent to maintain the soft, cake-like texture. Double-check labels just to be safe, but the rest of the ingredients and steps remain the same.
Similar Recipes
Craving something similar? Bake my Hot Cocoa Cookies next.
Looking for an easy holiday party-ready treat? The Best No Bake Cookies are easy as can be.
Can’t get enough of chocolate and marshmallows? My S’mores Cookies are a chewy cookie with everything you love about the classic campfire dessert.
Searching for more festive holiday recipes? You can’t go wrong with my highly-rated Chocolate Peppermint Cookies, Saltine Toffee Squares, and Slow Cooker Hot Chocolate.
Have you made this Chocolate Marshmallow Cookies recipe? 🍫
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #HolidayCookies #ChocolateMarshmallowCookies #LifeInTheLofthouse
Chocolate Marshmallow Cookies
Ingredients
Chocolate Marshmallow Cookies
- 1/2 cup butter-flavored shortening
- 3/4 cup granulated sugar
- 3/4 cup milk (I use 2%)
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 12 large marshmallows, halved
Frosting
- 3 Tablespoons salted butter, softened
- 2 cups powdered sugar
- 2 Tablespoons unsweetened cocoa powder
- tiny pinch of salt
- 1/4 cup milk
Instructions
For The Chocolate Marshmallow Cookies
- Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper; set aside.Place the shortening and sugar in a large bowl. Using an electric hand-mixer, beat together on medium speed until combined and fluffy. Slowly beat in milk, egg and vanilla extract until just combined.
- In a separate medium bowl, combine flour, cocoa powder, salt and baking soda. Whisk to sift together. Slowly add this dry mixture into the wet mixture until combined.Scoop heaping tablespoons of batter onto the prepared baking sheets. You should get 24 cookies total. Bake for 7 minutes.Remove from oven and place one half marshmallow, cut side down, onto each warm cookie. Place cookies back in oven and bake another 2 minutes. Remove from oven and let cookies cool on the baking sheets.
For The Frosting
- Place the butter and powdered sugar in a medium bowl. Using an electric hand-mixer, beat until combined. Beat in the cocoa powder and salt until smooth. Slowly mix in the milk until frosting reaches a thin, pourable consistency.Pour one tablespoon of frosting over each marshmallow on the cooled cookies. Serve and enjoy!
Nutrition
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