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.
Prep Time15 minutesmins
Cook Time14 minutesmins
Total Time29 minutesmins
Course: Dessert
Cuisine: American
Keyword: Chocolate Marshmallow Cookies
Servings: 48cookies
Calories: 148kcal
Author: Garnish and Glaze
Ingredients
1/2cupbutter
2cupssemi-sweet chocolate chips
1 1/4cupsbrown sugar
3eggs
1 1/2 teaspoonsvanilla extract
1 1/2cupsall-purpose flour
1/4cupcocoa powder
1 1/2 teaspoonsbaking powder
1/4teaspoonsalt
24marshmallows
6ouncesdark chocolate, cut into squares, or use dark chocolate chips
For the Icing:
1cuppowdered sugar
2tablespoonsbutter
2tablespoonscocoa powder
2tablespoonshot water
1/4teaspoonvanilla extract
Instructions
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.)