These chocolate marshmallow cookies have a Valentine's surprise right inside. Use your favorite Valentine's sprinkles to make them the cutest treat of the day.
Valentine's Day cookies are a chocolate-lover's dream, and make kids and adults super happy!
I called them chocolate surprise cookies when I was little, and I have a Peppermint Marshmallow Surprise Cookie version too.
If you love Valentine's treats, you'll think my Valentine's Strawberry Cake Roll is amazing too!
Surprise Cookies with Valentine's Sprinkles
I loved these cookies when I was little. My mom would make them for our family for holidays. I was always so delighted by the surprise melty marshmallow under all of that yummy chocolate frosting.
I knew I had to recreate my favorite holiday cookie for Valentine's Day. To give them a festive touch, I added Valentine's sprinkles on top of the chocolate frosting.
Valentine's Chocolate Cookies with a Hidden Treat
These Valentine's Chocolate Cookies are unlike any other Valentine's treat you've had before. The cookie base tastes like a brownie, and there's a melty marshmallow under a milk chocolate icing.
The marshmallow adds a fun and unique texture to a classic chocolate cookie.
Use standard sized marshmallows. Mini marshmallows are too small, and giant marshmallows are too big.
I cut the standard size marshmallows in half crosswise with a pair of clean kitchen scissors.
How to make this Chocolate Marshmallow Cookie Recipe
Making these Chocolate Marshmallow Cookies is easy and fun. If you have kids at home they will love to join in.
Start by making a simple dough. Cream the butter and sugar together until it is light and fluffy. This will give the cookies their airy texture. Next, add the wet ingredients, followed by the sifted dry ingredients, and mix until combined.
The dough will be a little soft, so make sure you use a cookie scoop to plop them onto the baking sheet. I've found that a #40 size cookie scoop is the perfect size for these cookies. They'll spread a bit in the oven, so leave about 2 inches of space between each cookie.
Bake the cookies for 8 minutes, or until they're firm.
The key to this recipe is to bake the cookies twice. Yes, that's right!
After they come out of the oven the first time, place a marshmallow half on top of each cookie, pressing them into the hot surface a little bit. I like to cut the marshmallows in half while they're in the oven, so that I can quickly press the marshmallows on top of each cookie once they're out.
Put the cookies back in the oven to bake for another two minutes.
Let the cookies cool completely before you frost them.
Make the frosting by melting the butter with the cocoa powder, and whisking that mixture into the confectioners' sugar, milk, and vanilla.
You'll need about one tablespoon of frosting to top each cookie and completely cover the marshmallow. Swirl the frosting as desired and decorate with sprinkles.
Serving and Storing
These cookies can be stored in a single layer in an airtight container for up to two days.
You can also freeze the baked and frosted cookies, but the sprinkles may get a little wet as they thaw.
Let me know how it went!
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Chocolate Marshmallow Valentine's Cookies
- 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
- Valentine's sprinkles for decoration
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. Immediately decorate with sprinkles. 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.
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