Chocolate Marshmallow Cookies are the perfect mixture of a chewy chocolate cookie, a fluffy marshmallow, and a decadent fudge frosting. They’re a delicious treat with a glass of milk!
If you like chocolate and marshmallows, this is the cookie for you! Chocolate Marshmallow Cookies are a fun and delicious combination of a soft and chewy chocolate cookie, a gooey marshmallow, and a rich fudge frosting.
They’re a fun treat to make with kids (or without!) and they will fly off the dessert table at your next get-together.
The cookies are reminiscent of Mallomars, though these cookies have a chocolate cookie base instead of shortbread. Canada has its own version of Mallomars called Whippets, and the U.K. has Tunnock’s Tea Cakes. Safe to say, the combination of marshmallow and chocolate is well-loved in various parts of the globe!
They’re a delicious after-school snack, an afternoon treat with a cup of coffee, or a bedtime snack with a glass of milk.
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They would also be a great addition to a cookout or a bake sale!
The chocolate cookie base is a pretty classic chocolate cookie:
- We’ll start by creaming together butter and sugar, then add milk and an egg. I always use unsalted butter when baking.
- Vanilla extract enhances the chocolate flavor.
- All-purpose flour, cocoa powder, baking soda, and salt form the dry ingredients to make the dough.
- The cookies get topped with large marshmallows, cut in half.
- The fudge frosting is super simple: beat together melted butter, milk, salt, cocoa powder, and powdered sugar until smooth. More on that below!
How to make chocolate marshmallow cookies
Start by sifting together the flour, cocoa powder, baking soda, and salt. You can also whisk them together if that’s easier than sifting. Up to you!
Add the egg and vanilla extract, then mix until combined. Pour in the milk and mix on low until it’s incorporated. Scrape the bowl with a spatula to make sure everything is combined evenly.
Then, add the dry ingredients and mix on low just until the mixture forms a dough. Scrape the bottom again with a spatula and mix until everything is combined.
Refrigerate the dough for 30 minutes. While the dough is chilling, preheat the oven to 350°F.
Roll the dough into 1-inch balls. I got 24 balls from the batch, so you’ll either need two cookie sheets or you can bake the cookies in batches.
Bake the cookies for 8 minutes. While the cookies are baking, cut the marshmallows in half. I like using a pair of kitchen scissors, but a knife works, too.
Remove them from the oven and place half of a large marshmallow on each cookie, pressing gently so that the marshmallows adhere to the cookies. Bake for 3 minutes more, or until the marshmallow is slightly puffy.
Let the cookies cool completely before topping.
Topping the cookies
In a large bowl, mix together the melted butter, milk, salt, cocoa powder, and powdered sugar until smooth. I find that a hand mixer works best for this. A whisk works, too.
The frosting will be much runnier than buttercream. That is a good thing—that’ll help it spread nicely onto the cookie!
Using a spoon (like the ones you use at the dinner table), scoop a spoonful of frosting onto the top of each cooled cookie. Use the spoon to coax the frosting down the sides of the marshmallow.
You can cover the entire top of the cookie if you’d like, but I like the look of the marshmallow peeking out a little!
Let the frosting dry on the cookies, which takes about 30–60 minutes at room temperature. Then, the cookies are ready to serve!
What to do with leftover frosting
You’ll likely have some leftover frosting if you don’t cover the cookies completely. Here are a few ideas for what to do with that!
- Spread it on top of brownies.
- Drizzle it over ice cream.
- Scoop it up with strawberries.
- Dunk banana slices in it.
- Spread it on a graham cracker, top with another graham cracker, and freeze until firm. It basically makes a frosting sandwich and it’s amazing.
Yes! Substitute a dairy-free milk in place of the cow’s milk, and substitute a dairy-free butter (such as Earth Balance vegan buttery sticks) in place of the butter.
I haven’t tried it personally, but I suspect that you can substitute a cup-for-cup gluten-free flour in place of the all-purpose flour with good results. Make sure that the label specifically says that it’s a cup-for-cup flour. Please comment if you try that, and let me know how it goes!
Chocolate Marshmallow Cookies are delightful at room temperature, or cold from the refrigerator on a warm day.
A glass of milk or a steaming cup of coffee are both great accompaniments.
You’ll want to make sure that the frosting is completely set before stacking the cookies for storage. Or even better yet, store them in an even layer. Either way, make sure that the container is airtight for storage, so that the cookies stay soft.
And if you love chocolate cookies, don’t miss this recipe for Grandma’s Cocoa Drops—they’re also topped with a fudge frosting and they are SO good!
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Chocolate Marshmallow Cookies
For the cookies:
- 1¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup cocoa powder
- ½ cup butter, softened
- 1 cup granulated sugar
- 1 egg
- ¼ cup milk
- 1 teaspoon vanilla extract
- 12 large marshmallows
For the frosting:
- 4 tablespoons cocoa powder
- 2 cups powdered sugar
- 3 tablespoons butter, melted
- ¼ cup milk
- In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the egg and vanilla, and mix to combine. Then, pour in the milk and mix until combined.
- Add the flour mixture, and mix just until the mixture forms a dough. Scrape the sides and the bottom of the bowl to make sure all of the ingredients are incorporated.
- Refrigerate the dough for 30 minutes. Then, preheat the oven to 350°F. Prepare a baking sheet with parchment paper or a silicone baking mat.
- Roll the dough into 1-inch balls and place 2 inches apart on the prepared baking sheet. Bake for 8 minutes. While the cookies are baking, cut the marshmallows in half using a clean pair of kitchen scissors.
- Remove the cookies from the oven. Place a marshmallow half, cut side down, on top of each cookie and press gently so it sticks. Return the cookies to the oven and bake for 3 minutes.
- Remove the cookies from the oven and let cool for 5 minutes. Place the cookies on a cooling rack to cool completely.
- When the cookies are cool, make the frosting by combining the cocoa powder, powdered sugar, melted butter, and milk in a large bowl. Mix with an electric mixer until smooth and creamy. The frosting will be runnier than frosting usually is—that is a good thing!
- Place a dollop of frosting on top of each cooled cookie, coaxing it to slide down the marshmallow with a spoon or offset spatula, letting the marshmallow show through a little.
- Let the cookies sit for at least 30 minutes to allow the frosting to harden. Serve with a glass of milk!