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Chocolate Marshmallow Cookies

What fun! These double-chocolaty delights have a surprise inside! Atop the chocolate cookie base, marshmallow peeks out under chocolate icing. Kids love them! —June Formanek, Belle Plaine, Iowa
  • Total Time
    Prep: 25 min. Bake: 10 min./batch + cooling
  • Makes
    3 dozen


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 18 large marshmallows
  • ICING:
  • 6 tablespoons butter, softened
  • 2 tablespoons baking cocoa
  • 1/4 cup 2% milk
  • 1-3/4 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • Pecan halves


  • In a large bowl, cream butter and sugar. Add egg, milk and vanilla; mix well. Combine the flour, cocoa, baking soda and salt; beat into creamed mixture.
  • Drop by tablespoonfuls onto ungreased baking sheets. Bake at 350° for 8 minutes. Meanwhile, cut marshmallows 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.
  • For icing, in a small saucepan, combine butter, cocoa and milk. Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly; transfer to a small bowl. Beat in confectioners' sugar and vanilla until smooth. Spread over the cooled cookies. Top each with a pecan half.
Nutrition Facts
1 cookie: 125 calories, 5g fat (3g saturated fat), 17mg cholesterol, 92mg sodium, 20g carbohydrate (14g sugars, 0 fiber), 1g protein.
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  • erinshea1982
    Dec 27, 2019

    I love the marshmallows on these cookies! The different textures of the soft, and crunch pecan is perfection!

  • Jessica
    Dec 16, 2019

    This is a version of my grandma Shirley's "Sundae Cookie" recipe - I added in about 1/4 cup of maraschino cherry juice in the cookie dough before baking, added chopped walnuts, and replace the pecan with half a marachino cherry. Enjoy!

  • kimb0
    Dec 23, 2018

    These were fine if you like sweet. The icing was a little messy, but they came together with not much trouble. I left off the pecan half because I was gifting to someone who doesn't like nuts. Not sure if I'll make again.

  • Bakeandrun
    Dec 15, 2018

    No comment left

  • conniekitchen
    Aug 31, 2016

    I have made these several time & everyone loves them. The only thing I do different is I do not push the Marshmallow into the cookie I just lay it on top. It flattens a little as it cools. I use my smallest cookie scoop & it make 4 doz. cookies that are gone in a flash. These cookies are to die for!!!

  • Bossyyank54
    Jan 12, 2016

    I used the icing recipe for rocky road brownies, it was amazing. I followed one suggestion & used chocolate milk in place of regular milk, delicious.

  • lexibaby
    Dec 21, 2014

    Did anyone else think that these were too sticky? Or did I just do something wrong...

  • De7586
    Nov 24, 2013

    This is an awesome cookie. It's a hit wherever I take it. I remember my grandmother making these cookies when I was a little girl and was so excited to find the recipe. This is one you'll want to hang on to!

  • shawnba
    Sep 22, 2013

    I made these for the cookie table at my nephew's wedding and they were a great hit!! I have already had a request to make them for the next family wedding , but I'm sure I'll make them again before then

  • billieboy57
    Apr 12, 2013

    I've been making these cookies for yrs. I suggest flatted dough before baking, I also use chocolate milk for regular milk in frosting, makes a big difference. I skip the nuts, good recipe :-)