We’re all here for the same reason…
For one reason or another, we’ve been dreaming about the perfect cookie. Something that’s not only super chocolatey, but also chewy and of course, gooey.
Well, dream no more because we’ve all found it here together with these incredible Chocolate Covered Marshmallow Cookies. And, boy, do they have it all – a soft, rich cookie, melt-in-your-mouth marshmallows and a lavish chocolate drizzle that’ll leave you drooling!
As fantastic as they are to look at, don’t be misled into thinking that you’ve got to be a professional baker to whip up a batch. That’s not the case here! There are intricate steps, no endless prep – just bake, add a marshmallow, glaze them and you’re done.
I don’t know about you but I’ve had enough talking. Are you ready to sink your teeth into these sweet treats. I know I am, let’s get baking!
Ingredients You’ll Need
Unsalted Butter. Without this all-important ingredient, the cookies wouldn’t be nearly as flavorful or tender.
Granulated Sugar. Infuses the sweetness our cookies need. It goes without saying that without sugar, there wouldn’t be any cookies!
Large Eggs. Eggs act as an important binding element in the cookies. They not only hold them together but also help to impart a soft and tender texture.
Vanilla Extract. Vanilla is an important counter to the strong cocoa flavor and sweet marshmallows in the cookies. It helps to deepen all the flavors and make the cookie more satisfying.
All-Purpose Flour. Flour is the ingredient responsible for giving the cookies the structure they need and also the ability to hold their shape.
Unsweetened Cocoa Powder. Well, now it wouldn’t be much of a chocolate cookie without cocoa powder would it? This ingredient is what delivers that intense chocolate flavor that we all love so much. It’s also a perfect contrast to the sugary marshmallows.
Baking Soda. You want fluffiness in every bite? Then don’t forget the baking soda. It helps the cookies rise and stay soft.
Salt. A much needed flavor enhancer that balances out the sweeter parts of the dessert.
Large Marshmallows. It’s that gooey, sweet goodness we all love so much. Marshmallows are the perfect topping for this dark, rich cookie. When they melt, they add a velvety texture that makes them impossible to put down!
Semi-Sweet Chocolate Chips or Chunks. The ingredient responsible for that perfect finishing touch – a shimmering, luscious chocolate glaze.
Milk or Cream. Makes the chocolate glaze easy to pour, giving it just the right consistency we need.
| Ingredient | Description |
|---|---|
| Unsalted Butter | Essential for flavor and tenderness. |
| Granulated Sugar | Provides the necessary sweetness. |
| Large Eggs | Bind the cookies and ensure a soft texture. |
| Vanilla Extract | Deepens flavors and balances cocoa and marshmallow tastes. |
| All-Purpose Flour | Gives structure and shape to the cookies. |
| Unsweetened Cocoa Powder | Delivers the intense chocolate flavor. |
| Baking Soda | Ensures fluffiness and softness in the cookies. |
| Salt | Enhances flavors and balances sweetness. |
| Large Marshmallows | Adds gooey sweetness and velvety texture. |
| Chocolate Chips/Chunks | Provides a luscious chocolate finish. |
| Milk or Cream | Adjusts the consistency of the chocolate glaze. |
Chocolate Covered Marshmallow Cookies – Step by Step
Preparation. Preheat the oven to 350°F. While it’s warming up, get a baking sheet and line it with parchment paper.
Cookie Dough. In a large bowl, you’re going to mix the softened butter and sugar together until it forms a smooth mixture.
Add the eggs in one at time, beating them slowly. Stir in the vanilla extract. In a separate bowl, mix the dry ingredients.
Combine the flour, cocoa powder, baking soda, and salt. Once mixed, gradually add it to the wet ingredients and mix them all together.
Baking. Drop rounded tablespoons of the dough onto the prepared baking sheet. Bake for 8 minutes.
Once you take them out of the oven, immediately top each cookie with half a marshmallow. Return it to the oven to cook for 2 minutes.
After, remove from the oven and let them cool.
Chocolate Glaze. In a heat-proof bowl, melt the chocolate chips with milk or cream over a pot of simmering water. You can also melt them in the microwave using 20-second intervals. Just continue to stir until smooth.
Finishing Touch. Allow the cookies to cool slightly and then spoon (or drizzle) the melted chocolate on top of the marshmallows in the cookies.
Serving. As hard as it will be to do, give the cookies about 15 minutes to rest. They’re best enjoyed while slightly warm so don’t be shy!
| Preparation | Preheat oven to 350°F and line a baking sheet with parchment paper. |
| Cookie Dough | Mix butter and sugar until smooth. Add eggs and vanilla. Combine dry ingredients separately, then mix into wet ingredients. |
| Baking | Drop dough tablespoons onto sheet. Bake for 8 minutes. Top with marshmallow halves and bake 2 more minutes. Cool afterwards. |
| Chocolate Glaze | Melt chocolate chips with milk or cream until smooth. |
| Finishing Touch | Cool cookies slightly, then drizzle melted chocolate on marshmallows. |
| Serving | Allow cookies to rest for 15 minutes. Best enjoyed warm. |
Ingredients
- ¾ cup unsalted butter softened
- 1 ¼ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 20 large marshmallows halved
- ½ cup semi-sweet chocolate chips or chunks
- 2 tablespoons milk or cream
Instructions
- Preheat the oven to 350°F. While it’s warming up, get a baking sheet and line it with parchment paper.
Cookie Dough
- In a large bowl, you're going to mix the softened butter and sugar together until it forms a smooth mixture. Add the eggs in one at time, beating them slowly. Stir in the vanilla extract.
- In a separate bowl, mix the dry ingredients. Combine the flour, cocoa powder, baking soda, and salt. Once mixed, gradually add it to the wet ingredients and mix them all together.
- Drop rounded tablespoons of the dough onto the prepared baking sheet. Bake for 8 minutes.
- Once you take them out of the oven, immediately top each cookie with half a marshmallow. Return it to the oven to cook for 2 minutes. After, remove from the oven and let them cool.
Chocolate Drizzle
- In a heat-proof bowl, melt the chocolate chips with milk or cream over a pot of simmering water. You can also melt them in the microwave using 20-second intervals. Just continue to stir until smooth.
- Allow the cookies to cool slightly and then spoon (or drizzle) the melted chocolate on top of the marshmallows in the cookies.
- As hard as it will be to do, give the cookies about 15 minutes to rest. They’re best enjoyed while slightly warm so don’t be shy!
Nutrition
Hello! I’m Claire, a writer with a sweet tooth and a love for all things pastry. I’ve spent years perfecting the art of macaron making and I’m always on the hunt for the next great flavor combination. I’m a firm believer in the power of a good dessert to turn any day around. When I’m not in the kitchen or behind my laptop, I’m probably exploring a new hiking trail or curled up with a good book.
