I loved watching mom frost these chocolate marshmallow cookies! She would hide that marshmallow under a swirl of frosting on a soft, brownie-like cookie. I'll tell you how easy it is to make these tasty treats!
Classic chocolate covered marshmallow cookies are just like mom used to make when I was little.
I loved watching her cover the gooey marshmallow with frosting to hide it from everyone else, but I knew the secret!
When you sink your teeth into these chewy chocolate marshmallow cookies, you're met with a fudge cookie base, rich cocoa frosting, and a perfectly soft marshmallow center.
Kids Love These Chocolate Marshmallow Cookies!
These delectable little treats are sometimes called surprise cookies. At first glance, you might think that these are just frosted chocolate cookies, but one bite and you'll know that they're much more special than that.
You'll be delighted by the soft marshmallowy center hidden under all of that delicious icing.
To keep the surprise a secret, the frosting should cover the whole marshmallow and be spread as evenly as possible.
You can let kids help you carefully cut the marshmallows in half, place them on the hot cookies (watch their hands!), and even frost the cookies. They LOVE hiding the marshmallow with the frosting then sharing the cookies with friends and family.
Add any kind of sprinkles to the top of the cookies before the frosting sets for a festive look. Holiday or birthday sprinkles are especially fun.
- Chocolate Marshmallow Valentine's Cookies
- Peppermint Hot Chocolate Cookies
- Martha Stewart Surprise Cookies
Ingredients for Surprise Cookies
Some recipes are truly more than the sum of their parts. The combination of silky frosting, pillowy marshmallow, and decadent cookie is truly something special.
- all-purpose flour
- unsweetened cocoa powder (don't use Dutch processed cocoa powder)
- baking soda
- fine salt
- unsalted butter
- granulated sugar
- whole milk
- vanilla extract
- confectioner's sugar
How to Make Chocolate Covered Marshmallow Cookies
Making these cookies with marshmallow, covered in chocolate is not hard but does require a few steps.
The cookie dough is simple. You'll use the classic creaming method for these beauties. Sift the dry ingredients and set aside. Cream the butter and sugar using a stand mixer, or a hand mixer, then add the eggs and vanilla. Stir in the dry ingredients.
Form the cookie dough into balls by using a cookie scoop. Scoop up some of the dough, then drop it on a baking sheet. I think these dough balls come out perfect when I use a 1 ½ to 2 tablespoon cookie scoop. That's a #40 cookie scoop. Make sure to give them a couple inches of room on each side to spread out.
Bake for about 8 minutes, or until they're firm. Then place a marshmallow half on top of each cookie before baking again.
Bake for just 2 minutes more, or until the marshmallow is soft and slightly puffy. Do not leave them in the oven any longer or the marshmallows will completely melt.
Let the cookies cool completely, then frost with about one tablespoon of frosting each.
Use standard sized marshmallows for this recipe. Cut them in half and use half on each cookie. Mini marshmallows will not work.
These work well with Cup4Cup brand gluten-free all purpose flour. They have not been tested with other GF flours.
Bakery-style cookies are often frosted, and soft and chewy. These chocolate and marshmallow cookies are very soft and chewy and have a chocolate icing on top.
One of the best tricks for making soft cookies is not to over-bake the cookies. Remove the cookies from the oven just before they are completely cooked and allow them to continue cooking on the hot baking sheet. Remove them from the baking sheet to cool completely and remain soft.
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More Classic Cookie Favorites
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Small Batch Chocolate Chip Cookies
Chocolate Marshmallow Surprise Cookies Recipe
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder Not Dutch-process
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 14 Marshmallows cut in half crosswise
- 3 cups confectioners' sugar
- 6 tablespoons unsalted butter room temperature
- 5 tablespoons unsweetened coca powder
- 5 tablespoons whole milk
- ¾ teaspoon vanilla extract
For the cookies:
- Heat oven to 375ºF. Line two baking sheets with parchment; set aside.
- In a bowl sift together the flour, cocoa powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment combine the butter and sugar on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed and mix in egg, milk and vanilla. Mix in flour mixture, ½ cup at a time, until combined; scraping down the sides and bottom of the bowl as needed.
- Use a 1¾ inch cookie scoop(#40 size) to drop 1½ tablespoons dough onto prepared baking sheets, spacing about 2 inches apart. Bake, rotating sheets halfway through, until cookies are just set, 8 minutes.
- Remove and immediately press a marshmallow half on top of each cookie. Bake again until marshmallows begin to melt, 2 minutes more. Let cool completely on baking sheets on wire racks.
For the frosting:
- Make frosting by placing confectioners’ sugar in a mixing bowl. Melt butter with cocoa powder in a saucepan on the stove or in the microwave. Add the melted butter mixture to the confectioners’ sugar and add the milk and vanilla. Whisk until smooth.
- Spread about 1 tablespoon frosting on top of each cookie to cover marshmallow. Let stand until set, about 10 minutes. Cookies can be stored in single layers in airtight containers at room temperature for up to 2 days.
Tasty cookie recipes!
About Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.
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