Strawberry Chocolate Marshmallow Cookies are rich chocolate brownie like cookies, topped with a giant strawberry marshmallow and drizzled with a buttery chocolate glaze. You won’t be able to resist a second one.
Chocolate Marshmallow Cookies
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These Strawberry Chocolate Marshmallow Cookies are divine! The base of the cookie has the texture of a brownie- rich chocolate, fudgy inside and lightly crisp outer shell. It’s topped with a piece of chocolate, half a strawberry marshmallow, and then baked just until it begins to puff. You can stop there or drizzle it with the easiest, silky, buttery glaze. We could not stop eating these and I don’t think you’ll be able to resist too!
How to make Marshmallow Cookies:
To make the brownie like cookies you’ll first need to melt the butter and chocolate chips together. Then let it cool while you beat the eggs and sugar together. You’ll then mix in the cooled chocolate mixture in followed by all the dry ingredients including cocoa powder. Yep! In the dough there are two types of chocolate. For extra richness you can use Hershey’s Special Dark Cocoa Powder but regular unsweetened cocoa powder works too.
Once the dough is all mixed together, you’ll need to chill it for 1 hour so it’s firm enough to roll. If you leave it in longer you’ll need to let it sit on the counter for 30 minutes before shaping.
Roll the dough into 1 inch balls and place on a baking sheet 2 inches apart. You’ll want to slightly press down on each one and then bake at 325 degrees F for 11 minutes.
While the cookies are baking, snip the marshmallows in half. Place your chocolate on the sticky side and after the cookies bake for 11 minutes, pull them out of the oven and place a marshmallow half, sticky side down, into the middle of each cookie. Place the pan back in the oven for 2-3 minutes until the marshmallows begin to puff. Remove from the oven and make the icing.
Move the cookies to a wire rack over a baking sheet. Drizzle the icing over the top of the cookies. The baking sheet will catch the drips.
How to Make Chocolate Icing:
All you have to do is whisk together all the icing ingredients in a small sauce pan until smooth. It does start to dry fairly quickly so just give it a whisk and place back on the stove for a second if it gets too thick to drizzle.
Can I adapt the recipe?
Of course! You can use regular marshmallows, chocolate marshmallows, dark cocoa powder, a different type of chocolate chip… I do NOT recommend altering the butter, sugar, or eggs. This is a cookie and meant to be indulgent so don’t ruin a good thing by trying to make it “healthy”. If you are adamant to make these less calories you can skip adding the chocolate chips to the marshmallows or you can leave off the icing.
Where can I find pink strawberry marshmallows?
I picked mine up from my local Kroger store. The brand is De la Rosa. You can use a different brand and order them from amazon here.
HERE ARE A FEW MORE YUMMY COOKIES:
- Rocky Road Cookies
- Chocolate Chip Snowball Cookies
- Conversation Heart Sugar Cookies
- Cream Cheese Stuffed Cookies
- Jello Sugar Cookies
- Maraschino Cherry Chocolate Chip Cookies
TOOLS USED TO MAKE MARSHMALLOW CHOCOLATE COOKIES:
Half-Sheet Pan– I LOVE these pans. I’ve had the same 4 pans since I got married (8 years ago) and they are in great condition. I use them all the time for cakes, cookies, roasting vegetables, baking chicken…
Kitchen Aid Mixer– This is so handy to have in the kitchen. I use it for cookies, cakes, frosting, bread, whipped cream… LOVE IT!
Pot & Skillet Set– These are the skillets and pots I use. They have a heavy bottom making them sturdy and cook the food evenly. I use these multiple times a day.
Kitchen Shears– I use these all the time! I use them to cut green onions, raw chicken, pizza, and for this recipe- marshmallows!
Strawberry Chocolate Marshmallow Cookies
Strawberry Chocolate Marshmallow Cookies are rich chocolate brownie like cookies, topped with a giant strawberry marshmallow and drizzled with a buttery chocolate glaze. You won't be able to resist a second one.
- 1/2 cup butter
- 2 cups semi-sweet chocolate chips
- 1 1/4 cups brown sugar
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 24 marshmallows
- 6 ounces dark chocolate cut into squares, or use dark chocolate chips
For the Icing:
- 1 cup powdered sugar
- 2 tablespoons butter
- 2 tablespoons cocoa powder
- 2 tablespoons hot water
- 1/4 teaspoon vanilla extract
Melt butter and chocolate together in a medium sauce pan over medium heat, stirring frequently. Take off heat once melted and set aside to cool for 10 minutes.
In the bowl of an electric stand mixer, beat sugar, eggs, and vanilla until well combined. Mix in the cooled chocolate mixture.
Add in the flour, cocoa powder, baking powder, and salt. Mix until combined. Scrape down sides as needed. Cover the dough and chill in fridge for 1 hour. (if you chill overnight, let it sit at room temp for 30 minutes)
Preheat oven to 325 degrees F. Roll dough into 1 inch balls and place 2 inches apart on baking sheet. Slightly flatten and bake for 11 minutes until cookies begin to crack.
While cookies bake, cut marshmallows in half. Stick 2 chocolate chips to the sticky side. When the cookies are done, remove from oven and place a marshmallow half on top, sticky side down. Return to oven for 2-3 minutes until marshmallows begin to puff.
Let cookies cool on pan for 5 minutes and then remove from pan onto cooling rack.
For the Icing:
Whisk all icing ingredients in a small sauce pan over medium heat until smooth.
Place cooling rack over a baking sheet (to catch drips) and spoon drizzle the icing over the cookies. (The icing does start to dry fairly quickly so give it a whisk every several cookies. You can also place it back on the burner for a few seconds to thin it again.)
recipe adapted from Rachel Ray