Chocolate Marshmallow Cookies. This recipe is a family favorite.
One thing is always guaranteed when we visit my Grandma in Montana…there will always be chocolate marshmallow cookies in her freezer. Another thing that’s always guaranteed…they won’t last very long. Because they’re so dang good! Hands down these cookies are the family favorite. This recipe was originally shared in 2011, but we’ve added some new photos and a video! Sometimes it really helps to see how something is made in a video, and these cookies are one of those things.
I had to snap a photo of my mom’s old recipe card. Isn’t it so sweet? I love that it’s typed out and how the card has yellowed. You can tell that it’s been used a lot. I’m pretty sure both my mom and grandma have the recipe memorized by heart.
What you need to make Chocolate Marshmallow Cookies:
- cocoa powder
- marshmallows
- crisco
- sugar
- brown sugar
- eggs
- vanilla
- semisweet chocolate chips
- flour
- baking soda
- salt
How to make Chocolate Marshmallow Cookies:
- Preheat: Preheat oven to 400.
- Cut and freeze marshmallows: Cut all the marshmallows in half with a clean pair of kitchen scissors, and place them in the freezer while preparing the cookie dough.
- Sift dry ingredients: Sift together the flour, cocoa powder, baking soda and salt.
- Cream sugar: In a mixer, cream together the sugar, brown sugar and crisco.
- Add eggs: Slowly add in the 2 unbeaten eggs one at a time.
- Add vanilla: Add in the vanilla. Mix together well.
- Mix in dry ingredients: Slowly add in the dry ingredients.
- Melt chocolate: In a small glass dish, melt the semisweet chocolate chips in the microwave. Add this melted chocolate into the cookie dough
- Mix dough: Mix the cookie dough together well.
- Form the cookies: Working one cookie at a time, pinch out about a tablespoon size ball of chocolate cookie dough.
- Flatten: Flatten the cookie dough in your hand and place one half piece of frozen marshmallow in the center.
- Wrap and cover your marshmallow: Wrap the chocolate cookie dough around the marshmallow, sealing it into a small cookie dough ball.
- Roll in sugar: Roll the cookie dough ball around in a small bowl of sugar (about 1/2 cup of sugar), coating it with sugar on all sides.
- Repeat: Repeat these steps to make each cookie.
- Place on pan: Place about 12 cookie dough balls on a cookie sheet.
- Bake and serve: Bake at 400 for 4 1/2 to 5 minutes. They only bake for a short time, so don’t forget to set your oven timer. Remove from oven and let cool on the pan. Enjoy!
How to store and or freeze Chocolate Marshmallow Cookies:
You can store these cookies at room temperature in an airtight container. You can also freeze them in an air tight container up to 3 months. We think they taste amazing right out of the freezer, and they’ll last longer stored in there!
Step by step for how to form the Chocolate Marshmallow Cookie dough balls:
You’ll have to watch the video above to see how they’re made, but I wanted to take a few step by step photos to give you an idea of how these cookies come together. Basically you will roll the chocolate dough around your cut marshmallows, and then roll them in sugar before baking!
Baking Chocolate Marshmallow Cookies:
These cookies bake for such a short time, so you’ll have to keep an eye on them in the oven. You don’t want them to over bake!
Chocolate Marshmallow Cookies
These Chocolate Marshmallow Cookies are a family favorite recipe and always the first cookies to go on the cookie tray.
Ingredients
- 1 cup crisco
- 1 cup sugar plus 1/2 sup sugar for rolling
- 1/2 cup brown sugar firmly packed
- 2 eggs
- 1 teaspoon vanilla
- 1/3 cup semisweet chocolate chips melted
- 2 cups flour
- 2/3 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 15 marshmallows cut in half
Instructions
-
Preheat oven to 400.
-
Cut all the marshmallows in half with a clean pair of kitchen scissors, and place them in the freezer while preparing the cookie dough.
-
Sift together the flour, cocoa powder, baking soda and salt.
-
In a mixer, cream together the sugar, brown sugar and crisco.
-
Slowly add in the 2 unbeaten eggs one at a time.
-
Add in the vanilla. Mix together well.
-
Slowly add in the dry ingredients.
-
In a small glass dish, melt the semisweet chocolate chips in the microwave. Add this melted chocolate into the cookie dough
-
Mix the cookie dough together well.
-
Working one cookie at a time, pinch out about a tablespoon size ball of cookie dough.
-
Flatten the cookie dough in your hand and place one half piece of marshmallow in the center.
-
Wrap the cookie dough around the marshmallow, sealing it into a small cookie dough ball.
-
Roll the cookie dough ball around in a small bowl of sugar (about 1/2 cup of sugar), coating it with sugar on all sides.
-
Repeat these steps to make each cookie.
-
Place about 12 cookie dough balls on a cookie sheet.
-
Bake at 400 for 4 1/2 to 5 minutes. They only bake for a short time, so don't forget to set your oven timer. Remove from oven and let cool on the pan. Enjoy!
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
MORE cookie recipes we LOVE:
- M&M Cookies
- Pumpkin Chocolate Chip Cookies
- Sugar Cookie Fruit Tarts
- Mexican Wedding Cookies
- Chocolate Chip Pudding Cookies
- Chocolate Peanut Butter Cookies
- Bron Grate Cookies
- Swig Style Sugar Cookies
- Chocolate Marshmallow Cookies *you are here
That’s it! Do you have a family favorite cookie recipe? Let me know in the comments below and try these Chocolate Marshmallow Cookies!
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!!)
Yummmmy!
Pinning and sharing on my FB page….
Making them PRONTO!
My mouth is watering.
I have to make these! LOVE!
Can’t wait to try these. Thanks for sharing another family fave, Kami!
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!
I will be making these! YUM-O
Thanks, Kami 🙂
umm YUM!!! Trying not to lick the computer screen right now! I’ve gotta make these. Great pics too!
Ummmm, those look DELISH!!! Pinned. 🙂
YUM! That looks so good Kami! And I’m going to tell my sister to watch out for your billboard! So cool!!!!
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!
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.
It’s 2 cups of flour, and 2/3 cups of cocoa powder…I’m baking these in the oven right now!
How dare you…
the family secret is OUT!
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!
YUMMMMO! Thank you for sharing!
These look fantastic! Great pictures too!
Rachel
These look sooooo yummy! I’ve pinned ’em 🙂
Thanks for sharing…
♥jaime…sevensisters
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.)
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?
Wow! That looks yummy! Definitely an irresistible dessert with that tempting chewy marshmallow inside. Found your link at Tip Me Tuesday. 🙂
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!
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. 🙂
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!
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?
Wow… I love chocolate and marshmallows… these look great!
now these look fantastic! Great blog…new here and can’t wait to see what else is wonderful. Take care
Came over from Tidy Mom..these cookies look fantastic!
Those look SO YUMMY! Great photo Kam, I love the styling and the colors you used!
Oh wow these look amazing, great pics too.
I have a fun any linky goes party that I would love for you to join too! This week linkers could even win a pair of silver earrings just by linking. Hope you will come.
http://bacontimewiththehungryhypo.blogspot.com/2011/08/party-mindie-style-any-linky-goes-10.html
These look so ooey gooey delicious. Thanks so much for sharing! Pinned them to try later.
*drool* these look delicious. Can’t wait to make them!!
i can’t wait to make these…thanks for sharing!
yum! these look delicious! can’t wait to make them.
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
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.
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!
You could try. I’m not sure, but it’s worth a try.
I just made these with oil instead of the crisco and they turned out TERRIBLE :'(
That is probably the problem. dang it! stick to the recipe.
These are the best things ever! Thanks for sharing!
perfect gooey center cookies!
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!
Made these today and we loved them. Thanks for sharing your grandmas recipe 🙂
mickey
I am soooo craving these right now. I love the marshmallow addition!
I am eating these right now. Thank you for sharing! So good!
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!
shoot! Sorry Valerie.
I think you over baked them. Good news…they probably will still taste good if you followed the directions.
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!!
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!
Thanks for posting. These are great. I substituted with mini peppermint marshmallows and they made them a bit more festive for the holidays.
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!!! 🙂
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.
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.
I was disappointed of the way it turned out. It didn’t have the taste I thought it would…
Look
Just made these today and they are delish! My roomates and friends loved them!
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!
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
These were AMAZING! My kids couldn’t get enough. Luckily I froze most of them before they saw them. THANK YOU!!!
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
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?
I would make them all the way then freeze.
I just made these and they were amazing! There were a hit in my house and everyone enjoyed them! Surely recommended!!
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.
Hiii,
Can i subtitute crisco for unsalted salted? Will it be fine?
Thank you.
Hii,
Can i substitute Crisco for unsalted butter? Will it be fine?
And how many cookies does this recipe made?
Thank youu.
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.
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…
Oh good! Yay! Thanks for sharing!
Yummo! These cookies look delicious!
I need to try out this recipe! Looks delish! Pinned!
I am making them right now!! The batter is already delicious!
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!
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?
they sound like a marshmallow version of molton lava cookies.
yummy cookies!!!!
I put my dough in the fridge about 15 min and they weren’t messy to roll:-)
Thanks for sharing!!
sure wish there was a diabetic version.they look great.
these cookies were delicious,I used these for a school assignment.
I was wondering do you freeze them before cooking or can you freeze them after cooking and they are still good when thawed out?
I have had this recipe for a few years, but I stopped cooking or baking anything with Crisco a long time ago. You can substitute shortening with clarified butter or Ghee although you may have to adjust the dry ingredients a little. Butter has some water that shortening doesn’t, Ghee has almost none. For this recipe I generally need 1/4 cup more flour.
Hi Kami. I have baked your Mom’s original recipe that you posted back in 2011 without the melted chocolate chips and using marshmallows cut in thirds. Just curious as to why you added the chocolate chips?
Hi Barbara!
When we made the video, my mom thought it would be fun to add some melted chocolate chips for a more rich chocolate flavor, and we loved it! Let me know what you think? It really doesn’t change the recipe that much since the bake time is so short anyway, but we loved the flavor!
Ok..so I made these today and followed the recipe to a T I found that the dough was very very sticky and you can’t roll it into anything without chilling both of which the blogger baker whatever doesn’t mention so i added a bit more flour . I also found that the 4 – 5 min baking time is a joke unless you want to eat dough. Warmed dough. So I baked them for 8 min. The marshmallow oozes out of the cookie no matter how big the dough is covering it. Overall I’m not impressed .. should’ve known hate baking with shortening.