Chocolate Covered Marshmallow Cookies

Think homemade Mallomars with a Southern twist. A soft vanilla cookie base gets a marshmallow half melted on top in the oven, then the whole thing is covered in a rich cocoa frosting and crowned with a pecan half. Three layers, three textures, and way more fun to eat than a plain cookie.

The base is a soft, cakey drop cookie, not crispy. Shortening instead of butter keeps it tender and gives it a slight chew that supports the marshmallow without crumbling.

The two-stage baking is clever. Eight minutes for the cookie, then back in the oven for two more with the marshmallow on top. Those two extra minutes soften the marshmallow just enough that it puffs and gets gooey without melting into a puddle.

The cocoa frosting sets up like a thin chocolate shell over the marshmallow. Powdered sugar, cocoa, butter, and cream beaten together create a smooth, spreadable frosting that firms as it cools.

Pro Tips

• Cut marshmallows with scissors dipped in water. They won’t stick and you’ll get clean halves every time.
• Place the marshmallow cut-side down on the cookie. The flat, sticky side adheres to the warm cookie and stays put.
• Let the cookies cool completely before frosting. Warm cookies melt the frosting and it slides right off the marshmallow dome.
• Work the frosting quickly. It starts to set as it cools, so spread it while it’s still smooth and pliable.

Variations

• S’mores version: Use a graham cracker base instead of the vanilla cookie for a campfire-inspired treat.
• Chocolate cookie base: Add cocoa powder to the cookie dough for a triple-chocolate experience.
• Toasted coconut topping: Roll the frosted cookies in toasted shredded coconut while the frosting is still tacky.