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Chocolate Marshmallow Cookies

What fun! These double-chocolaty delights have a surprise inside! Atop the chocolate cookie base, marshmallow peeks out under chocolate icing. Kids love them! —June Formanek, Belle Plaine, Iowa
  • Total Time
    Prep: 25 min. Bake: 10 min./batch + cooling
  • Makes
    3 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 18 large marshmallows
  • ICING:
  • 6 tablespoons butter, softened
  • 2 tablespoons baking cocoa
  • 1/4 cup 2% milk
  • 1-3/4 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • Pecan halves

Directions

  • In a large bowl, cream butter and sugar. Add egg, milk and vanilla; mix well. Combine the flour, cocoa, baking soda and salt; beat into creamed mixture.
  • Drop by tablespoonfuls onto ungreased baking sheets. Bake at 350° for 8 minutes. Meanwhile, cut marshmallows in half. Press a marshmallow half, cut side down, onto each cookie. Return to the oven for 2 minutes. Cool completely on a wire rack.
  • For icing, in a small saucepan, combine butter, cocoa and milk. Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly; transfer to a small bowl. Beat in confectioners' sugar and vanilla until smooth. Spread over the cooled cookies. Top each with a pecan half.
Nutrition Facts
1 cookie: 125 calories, 5g fat (3g saturated fat), 17mg cholesterol, 92mg sodium, 20g carbohydrate (14g sugars, 0 fiber), 1g protein.
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Reviews

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Average Rating:
  • erinshea1982
    Dec 27, 2019

    I love the marshmallows on these cookies! The different textures of the soft, and crunch pecan is perfection!

  • Jessica
    Dec 16, 2019

    This is a version of my grandma Shirley's "Sundae Cookie" recipe - I added in about 1/4 cup of maraschino cherry juice in the cookie dough before baking, added chopped walnuts, and replace the pecan with half a marachino cherry. Enjoy!

  • kimb0
    Dec 23, 2018

    These were fine if you like sweet. The icing was a little messy, but they came together with not much trouble. I left off the pecan half because I was gifting to someone who doesn't like nuts. Not sure if I'll make again.

  • conniekitchen
    Aug 31, 2016

    I have made these several time & everyone loves them. The only thing I do different is I do not push the Marshmallow into the cookie I just lay it on top. It flattens a little as it cools. I use my smallest cookie scoop & it make 4 doz. cookies that are gone in a flash. These cookies are to die for!!!

  • Bossyyank54
    Jan 12, 2016

    I used the icing recipe for rocky road brownies, it was amazing. I followed one suggestion & used chocolate milk in place of regular milk, delicious.

  • lexibaby
    Dec 21, 2014

    Did anyone else think that these were too sticky? Or did I just do something wrong...

  • De7586
    Nov 24, 2013

    This is an awesome cookie. It's a hit wherever I take it. I remember my grandmother making these cookies when I was a little girl and was so excited to find the recipe. This is one you'll want to hang on to!

  • shawnba
    Sep 22, 2013

    I made these for the cookie table at my nephew's wedding and they were a great hit!! I have already had a request to make them for the next family wedding , but I'm sure I'll make them again before then

  • billieboy57
    Apr 12, 2013

    I've been making these cookies for yrs. I suggest flatted dough before baking, I also use chocolate milk for regular milk in frosting, makes a big difference. I skip the nuts, good recipe :-)

  • lcjmly
    Oct 4, 2012

    I helped my five year old make these for the fair this year. We leave off the nuts. She was so proud, not only did she win first place, she won best of show! We love these cookies!