Chocolate Marshmallow Cookies
Chocolate and peanut butter is about as good as it gets for me, but throw in marshmallows and fudge frosting and you have one heck of a winning combination. I’ve seen a number of chocolate-covered marshmallow type cookies that are riffs on moon pies, but these are quite different. It’s an actual cookie (chocolate-peanut butter cookie, thankyouverymuch), topped with a marshmallow and then covered in a fudge frosting. In a word, these soft, chewy little gems are amazing.
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While making these cookies, I was reminded of peanut butter blossom cookies. The super-soft chocolate peanut butter cookies are baked a couple minutes short of doneness, then topped with marshmallow halves and baked for an additional two minutes. That’s just long enough to set the cookies and puff the marshmallows. It took all the restraint I had not to start eating the melty marshmallow cookies straight from the oven. The wait was worth it, though, because once they are cool, an easy fudge frosting is stirred together and poured over the cookies. Finish them off with some bright sprinkles and you have irresistible little mounds of chocolate, peanut butter and marshmallow goodness.
These cookies have me totally rethinking traditional s’mores. Next time, I’m definitely going to put a smear of peanut butter on the graham crackers before adding the chocolate and marshmallow. Now I’m craving cookies and s’mores!
One year ago: Peach Coffee Cake
Two years ago: No-Bake Creamy Peanut Butter Pie
Three years ago: Mocha Cupcakes with Espresso Frosting
Four years ago: Pistachio Nut Ice Cream
Six years ago: Pasta Carbonara Florentine
Chocolate Marshmallow Cookies
Ingredients
For the Cookies:
- 1 cup (125 g) all-purpose flour
- ¼ cup (21.5 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon (0.25 teaspoon) salt
- 4 tablespoons unsalted butter, at room temperature
- ½ cup (100 g) + 2 tablespoons granulated sugar
- ¼ cup (64.5 g) creamy peanut butter
- 1 egg
- ½ teaspoon (0.5 teaspoon) vanilla extract
- 2 tablespoons + 1 teaspoon milk
- 17 large marshmallows, halved crosswise
For the Frosting:
- 2¼ cups (270 g) powdered sugar
- 4½ tablespoons (4.5 tablespoons) unsalted butter, at room temperature
- ¼ cup (21.5 g) unsweetened cocoa powder
- ¼ cup (62.5 ml) hot water
- ¾ teaspoon (0.75 teaspoon) vanilla extract
- Sprinkles, for decorating
Instructions
- Make the Cookies: In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt; set aside.
- Using an electric mixer, cream together the butter, sugar and peanut butter on medium-high speed until light and fluffy, about 3 minutes. Add the egg and beat until combined. Add the vanilla, beat until combined, then scrape down the sides of the bowl. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the milk in 2 additions, scraping down the sides of the bowl as needed. Refrigerate the dough until it is firm, about 1 hour.
- Preheat oven to 350 degrees F. Adjust oven racks to upper-middle and lower-middle positions. Line two baking sheets with parchment paper. Scoop out 2 teaspoons dough at a time (I used a small cookie scoop), and place on the prepared baking sheets about 2 inches apart.
- Bake until the edges appear dry, 8 to 10 minutes, rotating sheets halfway through the baking time. Remove the cookies from the oven and press a marshmallow half into the center of each cookie. Return to the oven for 2 more minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting: In a medium bowl, whisk together the powdered sugar, butter, cocoa powder, water and vanilla extract. Top each cookie with a heaping teaspoon of frosting, pushing it to the edges so the frosting falls down the sides of the cookie. Top with sprinkles and let sit for at least 30 minutes before serving. Cookies can be stored at room temperature in an airtight container for up to 2 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
We loved these cookies. The recipe was simple, and the frosting was perfect for the cookie.
Hi, can I replace PB using the same amount of Nutella? Also, how big are the large marshmallows? Does it matter? Cos I live in New Zealand and seem to only be able to find standard-sized ones or smaller.
Hi Sarah, Yes, you could replace the peanut butter with Nutella. As for marshmallows, they are not jumbo, I would consider them standard size.
I just finished making these. They are very good! Bringing them to the office tomorrow. I love the cookie base…not too bitter with the chocolate, nor was it overwhelmed by the peanut butter. Sometimes chocolate dough is too sharp and dry. This dough was sweeter and fluffy…but definitely chill it. And the frosting is DELISH! I will use it for other recipes. Thanks so much. BTW, I got exactly 24 cookies…used a teaspoon measuring spoon and scooped out heaping spoonfuls to equal about 2t as the recipe called for.
How did I miss this recipe? These have all of my hubby’s favorites … his birthday just passed … they will be a belated gift … he is so easy to please … give him cookies and he is a happy man ;)
Call me spoiled Michelle, but I’m really missing your Week-end Dish! Hope all is well.
Congratulations on your wedding! How wonderful for you and your Chief Culinary Consultant! I wish you both many decades of happiness, health, and haute & normal but always delicious cuisine. Your blog is so fun and informative. And I really like how you weave a bit of personal information in, every now and then. You do a great job, Michelle!
These look amazing. I really admire your blog. Your recipes are so creative. I also love your nice clean format and I really appreciate your tips on blogging and food photography. Having a food blog has been a dream of mine for a while, and you are a major inspiration. Thank you so much!
Chocolate cookies are my favorite and this marshmallow cookies are mouthwatering. Love this recipe too much.
Congratulations!!! :)
Happy Wedding Day, Michelle! May your lives be filled with joy and good food!
Hey, I love your blog:) Just wanted to let you know, that when I print your recipes the heading will appear in Greek letters or something similar…Maybe other people have that problem as well? Greeting from Germany!
Hi Elena, Thanks for letting me know, I’ll check it out!
I love the combination of peanut butter, marshmallows, and chocolate. I’m afraid to make these because I would eat the whole batch!
The chocolate peanut butter cookies themselves look wonderful, with the marshmallow and melted chocolate on top you just took them over the edge of deliciousness!
Peanut butter and smores! Best combo ever!!
These sound amazing!! Chocolate PB anything is delicious, but adding marshmallow and fudgy icing just makes it that much better! I love the addition of the sprinkles – so cute!
My goodness, these look fantastic! My kids would be happy as clams if they found some of these cookies tucked inside of their lunch boxes.
I made these last night with my 3 daughters and they were super easy and VERY delicious. If you use a melon ball scoop they are the perfect size (I think we got about 40 cookies from the recipe. The peanut butter flavor is pretty subtle.
Thank you for the feedback. It seems everyone just comments on how delicious the recipes look, and how they will “have to try them”…but rarely do I see comments from people who actually made them. Thank you!