Chocolate Marshmallow Cookies

These Chocolate Marshmallow Cookies are rich, fudgy and topped with a soft, gooey marshmallow and silky chocolate frosting. Toasted pecans add the perfect crunch to every decadent bite. They’re an irresistible treat for holidays, parties or anytime a serious chocolate craving strikes!

Craving chocolate? Make sure to try these favorites: Chocolate Cupcakes, Chocolate Pound Cake and Chocolate Cheesecake!

Marshmallow Cookies

Chocolate plus marshmallows? Yes, please! These Chocolate Marshmallow Cookies are the ultimate treat for chocolate lovers! Rich chocolate cookies are topped with soft, gooey marshmallows and finished with a thick layer of creamy chocolate, fudge frosting that you’ll want to drizzle over everything once you taste it. Toasted pecans add a welcome crunch that perfectly complements the soft cookies and marshmallow centers.

One of our favorite cookies to make, these marshmallow cookies are impressive enough for holidays and parties but simple enough to make whenever a chocolate craving strikes. They look SO pretty on Christmas cookie trays and are always a hit with friends a family and are often requested in our home. Because the dough doesn’t need to be chilled, they are one of those cookie recipes you can make on a whim.

A touch of peanut butter adds richness without overpowering the chocolate, while coffee deepens the cocoa flavor. With so many wonderful flavors and textures packed into each bite, these cookies are guaranteed to disappear quickly!

Customize these cookies for any holiday or occasion by adding colorful sprinkles before the frosting sets up.

Why You’ll Love These Cookies

Get ready for an over-the-top chocolate cookie that delivers on flavor and texture! These cookies are soft and rich with a gooey marshmallow tucked under a generous layer of homemade chocolate frosting. Toasted pecans provide a delicious crunch that keeps everyone coming back for more. So much to love about these cookies!

• Incredible texture. Soft cookies, gooey marshmallows, crunchy pecans and creamy frosting make every bite interesting.
• Rich chocolate flavor. Cocoa powder, coffee and semi-sweet chocolate create layers of deep chocolate flavor.
• Perfect for special occasions. These impressive cookies make a beautiful addition to holiday cookie trays, parties and bake sales.
• Easy to customize. Change the nuts, add a festive garnish or experiment with different flavors to make them your own.
• A fun surprise inside. The marshmallow tucked beneath the frosting gives each cookie an irresistibly gooey center.

How To Make Marshmallow Cookies

These cookies are made in three simple stages: baking the chocolate cookies, adding the marshmallows and finishing everything with chocolate frosting. Have the marshmallows cut and ready before the cookies go into the oven because they are added partway through baking.

Let’s take quick look at how to make this recipe and, as always, you can find the full printable recipe card at the end of this post.

1. Whisk together flour, cocoa, baking soda and salt. Set aside.
2. Cream sugars, butter and peanut butter together until light and fluffy.
3. Add in egg, vanilla and coffee and beat until well blended.
4. Gradually stir in dry ingredients.
5. Fold in chopped pecans.
6. Scoop out rounded tablespoons of cookie dough and flatten each cookie slightly. Bake for 6 minutes at 375°F.
7. Cut marshmallows in half while cookies are baking.
8. Press half a marshmallow, cut side down, into the top of each cookie and return to the oven for another 1 to 2 minutes.
9. Melt chocolate chips in the microwave.
10. Stir in heavy whipping cream, butter and vanilla extract.
11. Whisk in powdered sugar until desired consistency is achieved.
12. Spoon frosting over the top of cooled cookie. Let stand until frosting has set.

Storage Information

• Refrigerator: Because the chocolate frosting contains heavy cream, finished cookies should be stored in an airtight container in the refrigerator. Place parchment paper between the layers to protect the frosting and enjoy the cookies within 4 to 5 days. Let them sit at room temperature for about 15 minutes before serving for the best texture.
• Make Ahead: The cookie dough can be prepared up to 24 hours in advance. Cover it tightly and refrigerate, then let it soften briefly at room temperature if it is too firm to scoop. The frosting can also be made a day or two ahead and stored in an airtight container in the refrigerator. Bring it to room temperature and stir well before frosting the cookies. If needed, add a small splash of heavy cream to restore its smooth consistency.
• Freezer: For longer storage, freeze portioned and slightly flattened cookie dough for up to 2 months. Bake from frozen, adding an extra minute or two before topping with the marshmallows. The baked, unfrosted marshmallow-topped cookies can also be frozen, but the marshmallows may become slightly chewier after thawing.

Variations To Try

• Replace the pecans with toasted walnuts, almonds, pistachios or hazelnuts.
• Fold mini chocolate chips into the dough with the pecans for even more chocolate flavor.
• Add holiday sprinkles, crushed peppermint candies or colorful candies before the frosting sets for a festive finish.
• Use dark chocolate chips in the frosting for a deeper, less-sweet chocolate flavor.
• Go all in on a s’mores flavor profile by sprinkling crushed graham crackers over the frosting before it sets.
• Leave out the pecans if you prefer a nut-free cookie.
• Add a light sprinkle of flaky sea salt to the frosting for a sweet and salty finish.

Can I make the cookies without coffee?

Yes. Replace the coffee with an equal amount of milk or water. The cookies will still be delicious, although their chocolate flavor may not be quite as intense.

What type of peanut butter works best?

Use a creamy, no-stir peanut butter for consistent results. Avoid very runny natural peanut butter that separates because the extra oil can change how the cookies spread and bake.

Can I use mini marshmallows?

Yes. Cluster three or four mini marshmallows in the center of each cookie after the initial baking time. Halved large marshmallows are easier to position and create a more distinct gooey center.

Do the pecans need to be toasted?

Toasting isn’t required, but it greatly improves their flavor and crunch. Toast the pecans in a dry skillet over medium heat or in the oven until fragrant, watching them closely so they don’t burn.

Trish’s Tips

• Measure the flour carefully. Spoon the flour into the measuring cup and level it off with a knife. Scooping directly from the container can pack in too much flour.
• Break up cocoa powder lumps. Whisk the dry ingredients thoroughly or sift the cocoa if it is especially lumpy.
• Prepare the marshmallows first. Cut them in half before you begin baking so they’re ready when the cookies come out of the oven.
• Use kitchen shears. Lightly greased kitchen shears make it much easier to cut sticky marshmallows cleanly.
• Keep the cookies uniform. A cookie scoop helps the cookies bake evenly and ensures every marshmallow fits nicely on top.
• Don’t skip flattening the dough. The dough is thick and won’t spread much on its own, so gently flatten each portion before baking.
• Watch the baking time closely. Chocolate cookies can be difficult to judge by color. Pull them from the oven once the edges are set to keep the centers soft.
• Adjust the frosting as needed. Add more powdered sugar for a thicker frosting or a splash of heavy cream if it becomes too stiff.
• Let the frosting set. Give the frosted cookies time to sit before stacking or storing them so the tops stay neat.

More Cookies You’ll Love

1. Funfetti Cookies
2. Linzer Cookies
3. Cinnamon Roll Cookies
4. Chewy Chocolate Chip Cookies
5. Almond Joy Cookies

Originally published March 21, 2017.