Chocolate Marshmallow Cookies
Submitted by Wanderkind
Chocolate marshmallow drop cookies topped with a soft melted marshmallow, glossy cocoa icing, and a pecan half. Like a homemade Mallomar in cookie form, made for cookie tins and lunchboxes.
YIELD
36 servingsPREP
20 minCOOK
10 minREADY
30 minThese chocolate cookies flip the Mallomar template: instead of dipping a marshmallow-topped cracker in chocolate, you bake a tender chocolate cookie, melt a fresh marshmallow into the warm top, and finish with a glossy cooked chocolate icing.
The two-stage bake is the key. Eight minutes in a 350°F (180°C) oven sets the cookie base. Pull the sheet out, press half a marshmallow cut-side-down onto each cookie, and slide it back for two more minutes. The marshmallow softens and grips the cookie without melting into a puddle.
The icing is a quick stovetop fudge: butter, cocoa, and milk boiled together for sixty seconds, then beaten with powdered sugar and vanilla until smooth. Spread over the cooled cookies while it’s still spreadable; it sets to a soft, glossy frosting.
Top each one with a pecan half for crunch and visual contrast. Cool completely before stacking, otherwise the icing transfers to the cookie above it.
Pro Tips
- Cut the marshmallows in half with kitchen shears dusted in powdered sugar, otherwise they stick to the blade
- Press the marshmallow halves cut-side-down so they melt into the cookie instead of rolling off the top
- The icing thickens fast as it cools; if it goes too stiff, stir in a teaspoon of warm milk to bring it back
- Cookies keep airtight at room temperature for 3 to 4 days; for longer storage, freeze them un-iced and frost after thawing
Variations
- Swap pecan halves for walnut halves, hazelnut halves, or a sprinkle of crushed candy cane on the icing
- Add peppermint extract to the icing for a chocolate-mint holiday version
- Drizzle the iced cookies with melted white chocolate for a tuxedo-cookie look
Ingredients
Directions
In a mixing bowl, cream butter and sugar.
Add egg, milk and vnailla; mix well.
Combine flour, cocoa, baking soda and salt; beat into creamed mixture.
Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake at 350℉ (180℃) F for 8 minutes.
Meanwhile, cut marshamllows in half.
Press a marshmallow half, cut side down, onto each cookie.
Return to the oven for 2 minutes.
Cool completely on a wire rack.
Makes about 3 dozens of cookies.
For icing, combine butter, cocoa, and milk in a saucepan .
Bring to a boil; boil for 1 minute, stirring constantly.
Cool slightly; transfer to a small mixing bowl.
Add confectioners’ sugar and vanilla; beat well.
Spread over the cooled cookies.
Top each with a pecan half.
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