Description
Delight in these rich Chocolate Covered Marshmallow Cookies, featuring a soft cocoa-infused cookie base topped with gooey marshmallows and finished with a smooth chocolate frosting. Perfect for satisfying your sweet cravings with a decadent texture combination.
Ingredients
Cookie Dough
- ½ cup salted butter (softened)
- ¾ cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1¼ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
Topping
- 8-9 large marshmallows
Chocolate Frosting
- 3 tablespoons salted butter (melted)
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon corn syrup
- ½ cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C) and line two large cookie sheets with cooking spray or parchment paper to prevent sticking and ensure easy cookie removal.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and brown sugar on medium speed for 2-3 minutes using a stand or hand mixer until light and fluffy.
- Add Wet Ingredients: Incorporate the eggs and vanilla extract into the creamed mixture and mix until just combined, scraping down the sides and bottom of the bowl to ensure even mixing.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and cornstarch. Slowly add this dry mixture to the wet ingredients, mixing until fully combined.
- Shape Cookies: Using a cookie scoop, form 1-inch balls of dough and arrange them on the prepared baking sheets with 2 inches of space between each cookie to allow for spreading.
- Bake Cookies: Bake the cookies for 9-11 minutes until fully cooked. Remove from the oven and immediately place one large marshmallow in the center of each warm cookie.
- Cool Cookies: Let the cookies cool for 5 minutes on the baking sheet to allow marshmallows to soften, then transfer them to a cooling rack to cool completely.
- Prepare Frosting: Whisk together melted butter, cocoa powder, corn syrup, powdered sugar, and milk until smooth and glossy to make the chocolate frosting.
- Frost Cookies: Spread the chocolate frosting generously over the cooled cookies, covering the marshmallows and cookie surface.
- Set and Serve: Allow the frosted cookies to set at room temperature for 1-2 hours so the chocolate can firm up before serving.
Notes
- Ensure the marshmallows are placed on the warm cookies for optimal melting and adhesion.
- You can substitute salted butter with unsalted butter and add a pinch of salt if preferred.
- For a richer chocolate flavor, use Dutch-process cocoa powder if available.
- Store in an airtight container to keep cookies fresh for up to 3 days.
- Allowing the frosting to set fully enhances the texture and prevents stickiness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
