Chocolate Marshmallow Cookies

Chocolate Marshmallow Cookies | NoBiggie.net | these cookies are a match made in heaven!

One thing is always guaranteed when we visit my grandparents in Montana…there will always be chocolate marshmallow cookies in my grandma’s freezer.

Another thing that is always guaranteed…they won’t last very long. Because they are so dang good! Hands down these are the family favorite.

The Recipe:

Chocolate Marshmallow Cookies

-15 marshmallows (cut into thirds)
-2/3 Cup cocoa powder
-2 Cups flour
-1 teaspoon baking soda
-1 teaspoon salt
-1 Cup sugar (plus 1/2 Cup sugar for rolling)
-1 Cup crisco
-1/2 Cup brown sugar (firmly packed)
-2 unbeaten eggs
-1 teaspoon vanilla

1. Cut marshmallows into thirds (I use scissors), and place in freezer while preparing the cookie dough.
2. Measure and Sift together with a whisk the: flour, cocoa powder, baking soda and salt.
3. In a separate bowl, cream together the: sugar, brown sugar and crisco.
4. Blend into the sugar bowl the 2 unbeaten eggs and vanilla. Beat together well.
5. Stir in the dry ingredients.
6. Roll the dough around each marshmallow third sealing it in a small ball.(This can get messy, so sometimes I wear those thin plastic throw away gloves.)
7. Roll each ball in sugar.
8. Place on a cookie sheet about 1 1/2 inches apart.
9. Bake at 400 for 4 1/2 to 5 minutes, then set out to cool.

That’s it! They bake for such a short time, and it’s better to under cook than over cook them. They freeze really well too. They are a good mix of salty sweet. I hope you try them!

More sweet treats to love:

-Chocolate Marshmallow Peanut Butter Fudge

-Eclair Squares


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Comments

  1. says

    Just bookmarked this. I give away baskets of baked goods each Christmas and I’m always looking for new, unique recipes to try. I love love LOVE marshmallows so I’m sure this one would be a hit! Thanks for sharing (beautiful photos, too!!)

  2. says

    I think my husband would love these! And I’m doubly thrilled that they don’t contain dairy! He has a severe allergy to milk products. And since I don’t like chocolate…it’s a treat I can make that won’t tempt me a bit! Thanks! I’m gonna try this one!

  3. janice says

    Lovely photo! I just made these today (my sons love chocolate and marshmallow) and they don’t look like yours at all! Is it really only 2/3 cup of flour? My batter was really sticky and the cookies just spread out thin while baking. I’ll try these again because I love the concept but just wondering if I need more flour.
    thanks!

    • says

      Hi Janice!

      Under baking them is key! You really have to watch them and take them out of the oven more around 4 1/2 minutes. 

      You could add more flour if you think it would help. 

  4. mindi says

    i just sent this link to megan. i don’t care if she’s 9 months pregnant (literally. due next wednesday!) she is gonna MAKE. THESE. COOKIES!

  5. says

    These look horribly unhealthy, but quite yummy. Think I’ll make them for church Rally Day.
    Just guessing, but I bet if you wet your hands in cold water while doing the rolling, it won’t be quite so messy. That is what I do when making biscotti (also very sticky.)

  6. Sarah says

    I’ve been searching for a recipe that uses marshmallows that don’t disintegrate when baked. I’ve never frozen a cookie before (there are never any left) but I’d love to try it to pull one out for a special treat. How do you go about doing that?

  7. Mareeyah says

    Wow! That looks yummy! Definitely an irresistible dessert with that tempting chewy marshmallow inside. Found your link at Tip Me Tuesday. :-)

  8. says

    These look so yummy. Unfortunately I am on a diet! I am nit sure I have enough self control to eat only one, heck two of these. I live chocolate and marshmallows, especially when they are all gooey! Thanks for sharing!

  9. Amy Tong says

    Theses cookies look amazing. I can see why they’re your family’s favorite. I’m going to try the recipe and might soon be my family’s favorite as well. Thanks for sharing. :)

  10. Kathleen Scott says

    These are so delicious! I only had mini colored marshmallows on hand, but all the more fun! Maybe it was my oven, or I rolled them too big, but they needed 6-7 minutes. Don’t forget the big glass of milk!

  11. says

    Dear Kami,
    I made this cookies yesterday with two neighbor kids – and we had a lot of fun :-)
    I translated this receipe on my blog, I hope it is okay for you?

  12. Kelly says

    These are AMAZING! I made a batch because I know my boyfriend likes marshmallows a lot, but I think I might end up eating more of them, ha. I am so making these again. Thanks for sharing!!! ~Kelly

  13. says

    I made these today, and they are great, although I think I used too much dough per cookie, as I did 1.5 recipes and only got 45 cookies, although they look to be about the same size.

  14. Mandy says

    Do you think I could use butter or oil in place of the crisco? I honestly have never used Crisco and don’t have any… just wondering if you think I could get away with it. Thanks!

  15. ransomedbyfire says

    Oh. Wow. These were really, really good. They were admittedly kind of a pain to make; but I’m really glad I did it! Next time, I will definitely chill the dough first; but I just didn’t have the patience this time. That should make things quite a bit easier.

    I think it would be really cool to reduce the sugar a bit and add some cinnamon for a “Mexican Hot Chocolate Cookie”.

    Thank you so much!

  16. Valerie says

    I just made these, and they look absolutely terrible. I consider myself a pretty decent baker (I much prefer baking sweets over cooking dinner!) and in my opinion they didn’t turn out at all. Of course, I haven’t eaten one yet (they’re still steaming)… but almost every one of them broke open, so now it’s like there isn’t any marshmallow left in the center. :( I’m a little bit bummed out! I hope other people have better luck than I did!

  17. says

    i made these and LOVE them! I would like to share them on my local blog. Is it okay if I copy and paste your recipe? I would link fully to give credit where I got the recipe, of course.
    I have my own photos of my kids baking the cookies. Is that okay?
    Thanks for sharing!!

  18. Judy says

    I am so tickled! A Girlfriend had shared this recipe years ago and then I misplaced it…
    My kids loved these but not more than I!
    Thanks again for this treasure of a recipe! Happy Holidays!

  19. Anna says

    Thanks for posting. These are great. I substituted with mini peppermint marshmallows and they made them a bit more festive for the holidays.

  20. says

    THESE ARE AMAZING!!! I made them for a Christmas Cabaret and everyone LOVED them. They were so easy to make (I couldn’t believe only 5 minutes was enough… but it was!), and they stay SO well. I forgot to cover up the extras overnight, but we served them the next day and they were just as soft as the day before.
    Thanks for sharing with us!!! :)

  21. Jacob says

    These cookies are amazing. You’re right about them being a perfect combo of sweet and salty. It took me a couple of trays to figure out how big I wanted to make these cookies, but I decided that bigger is better with these cookies.

    I only had mini marshmallows on hand and I put two in each cookie. maybe that’s the reason why but some of my cookies opened up and you could see the marshmallow inside. But I don’t think that’s such a horrible thing, I think the look cute. I noticed that if I made sure to put the seam side down, that minimized the problem of the cookies opening.

    I’ve never used powdered cocoa before either, and overall I thought this was a great CHEAP recipe. It’s much cheaper to use 3/4 of a cup of cocoa and marshmallows than it is to use chocolate chips and nuts.

  22. says

    I made these today, and WOW, are they delicious! My kids are in heaven! The marshmallow got all gooey and stringy and wonderful. I’m not sure why the cookie tastes salty, but it kind of does. It’s an amazing combination. This is definitely a memorable one! I did make one small change: I cut the marshmallows into fourths, instead of thirds. It made the cookie a touch smaller, and they baked better.

  23. Jennifer Hanson says

    Hi! I just wanted to drop a note and let you know that I made these into BROWNIES and they worked GREAT! I had a similar experience as some of your posters with the first pan and overall creating each cookie was extremely messy, so I thought I’d try it another way: I put 1/2 the batter in a buttered pyrex, then lined up the marshmellow pieces on top- and then topped the whole thing with the rest of the batter! I did dust the top with the 1/2 cup of sugar (one cannot waste sugar!) and I put them in the oven a little longer (maybe 10-15 min-until a knife came out clean- make sure to stick it in a non-marshmellow spot :) )

    The result came out perfect- maybe a new twist on grandma’s recipe!

    • Heather P says

      What!??! That’s sounds AWESOME!!!! I’ll try this tonight!! =) When I did the cookies..I was a little frustrated by how long it took to do each cookie…Now…I can have AWESOMENESS in less effort ~ LOVE IT

  24. kristian says

    These were AMAZING! My kids couldn’t get enough. Luckily I froze most of them before they saw them. THANK YOU!!!

  25. Heather P says

    Made these last week…they DISAPPEARED!!! People LOVED them….have requests to make more…making more…tonight!! Thanks for posting!

    (PS…I let them bake a little longer ~ just my preference…and they are still…AMAZING!!!) <3

  26. Casey says

    Can’t wait to make these for a cookie exchange! Have a freezing question for you…would it be best to freeze just the batter, or could I assemble the cookies w/ marshmallow, then freeze? Thoughts?

  27. Gabrielle Halliday says

    I just made these and they were amazing! There were a hit in my house and everyone enjoyed them! Surely recommended!!

  28. Christine says

    I had to take a double-take when I saw these. They are so similar to cookies my daughter created about 15 years ago (no Pinterest and the internet was not so useful for things like this back then) Ingredients are quite different but the general outcome is pretty much the same We will have to give yours a try – I’m sure your grandmother made them extra special. We make “Jessica Pillows” at our bakery in Monroe, Utah.

  29. Sharon says

    Hii,
    Can i substitute Crisco for unsalted butter? Will it be fine?
    And how many cookies does this recipe made?
    Thank youu.

    • says

      I’m not sure on the substitution, but you should try. The amount of cookies you get depends on how big you make them. It really varies. Sorry I’m not of much help.

  30. H. Rausch says

    Just made these…Oh my goodness! My husband who “does not like marshmallows” can’t stop eating them.. Lol. Perfect for a cold snowy day! Thank you for the recipe…

  31. Dirose says

    Just made these and they are delicious.
    Don’t cook them over 4.5 -5 mins or they will spread and break open!
    Beautiful dough that comes together nicely!
    Than you so much for the recipe!

  32. sheryl says

    could you simply roll out the dough like you would a jelly roll,and spoon on marshamallow crème and then cut them small and make the balls?

  33. Jen says

    yummy cookies!!!!
    I put my dough in the fridge about 15 min and they weren’t messy to roll:-)
    Thanks for sharing!!

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