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!
Servings 24 cookies
Calories 210kcal
Ingredients
Cookies
- 1 ½ cups all purpose flour
- ½ cup unsweetened baking cocoa
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ cup light brown sugar firmly packed
- ½ cup granulated sugar
- ¼ cup unsalted butter melted
- ¼ cup creamy peanut butter I used Skippy Natural
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons coffee
- ¾ cup chopped pecans toasted
- 12 large marshmallows cut in half
Frosting
- 6 ounces semi-sweet chocolate chips 1 cup
- ⅓ cup heavy whipping cream
- 1 teaspoon salted butter softened
- 1 teaspoon vanilla extract
- ½ - ¾ cups powdered sugar sifted
Instructions
Cookies
- Preheat oven to 375°F. Line cookie sheet with parchment paper and set aside.
- Whisk together flour, cocoa, baking soda and salt. Set aside.1 ½ cups all purpose flour, ½ cup unsweetened baking cocoa, ½ teaspoon baking soda, ½ teaspoon fine sea salt
- Cream sugars, butter and peanut butter together until light and fluffy.¾ cup light brown sugar, ½ cup granulated sugar, ¼ cup unsalted butter, ¼ cup creamy peanut butter
- Add in egg, vanilla and coffee and beat until well blended.1 large egg, 1 teaspoon vanilla extract, 2 tablespoons coffee
- Gradually stir in dry ingredients. Fold in chopped pecans.¾ cup chopped pecans
- Scoop out rounded tablespoons of cookie dough onto prepared cookie sheet. Dough is very thick.
- Flatten each cookie slightly and bake for 6 minutes. Remove from the oven.
- Lightly press half a marshmallow, cut side down, into the top of each cookie. Bake for another 1 to 2 minutes.12 large marshmallows
- Remove from oven, let cool for a few minutes before transferring to a cooling rack to cool completely.
Frosting
- In a medium bowl, melt chocolate chips in the microwave. Heat on high for 30 seconds, stir, repeat. Stir until completely melted and smooth.6 ounces semi-sweet chocolate chips
- Stir in heavy whipping cream, butter and vanilla extract.⅓ cup heavy whipping cream, 1 teaspoon salted butter, 1 teaspoon vanilla extract
- Stir in powdered sugar until desired consistency is achieved.½ - ¾ cups powdered sugar
- Spoon frosting over the top of cooled cookie. Let stand until frosting has set.
Video
Notes
Storage Information
Tools and Equipment (affiliate links): Stand Mixer | Mixing Bowls | Measuring Cups | Measuring Spoons | Half Sheet Baking Sheet | Cookie Scoop | Wire Cooling Rack | Parchment Sheets | Kitchen Scale
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
- 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.
Tools and Equipment (affiliate links): Stand Mixer | Mixing Bowls | Measuring Cups | Measuring Spoons | Half Sheet Baking Sheet | Cookie Scoop | Wire Cooling Rack | Parchment Sheets | Kitchen Scale
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
Nutrition
Calories: 210kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 94mg | Potassium: 122mg | Fiber: 2g | Sugar: 19g | Vitamin A: 130IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg
