Description
Delicious chocolate cookies topped with a gooey marshmallow and chocolate frosting.
Ingredients
Scale
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 12 large marshmallows, cut in half
- 2 tablespoons unsalted butter (for frosting)
- 2 tablespoons unsweetened cocoa powder (for frosting)
- 2 tablespoons milk (for frosting)
- 1 cup powdered sugar (for frosting)
- ½ teaspoon vanilla extract (for frosting)
Instructions
- Cream the butter and sugar: Start by preheating your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This gives your cookies that soft, tender texture. Mix in the egg and vanilla extract until well combined.
- Sift and mix the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly incorporate the dry ingredients into the wet, mixing just until combined. The dough will be thick and fudgy—just like a dense brownie batter.
- Scoop and bake: Using a cookie scoop or tablespoon, drop dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 8 minutes. The cookies should be just starting to set around the edges but still soft in the middle.
- Add the marshmallow surprise: After 8 minutes of baking, quickly remove the cookies from the oven and press one marshmallow half (cut-side down) into the center of each cookie. Return the tray to the oven and bake for another 2 minutes, just until the marshmallows puff slightly. Don’t overbake—gooey is the goal.
- Make the frosting: While the cookies cool slightly, melt the butter in a small saucepan over low heat. Stir in the cocoa powder and milk until smooth, then remove from heat. Gradually whisk in the powdered sugar and vanilla until glossy and spreadable.
- Frost the cookies: Spoon a little frosting over the top of each marshmallow, letting it drip slightly over the sides. This is where the magic happens—each one looks like a tiny mug of hot cocoa. Let the cookies cool completely to allow the frosting to set… if you can wait that long.
Notes
- These cookies are best served warm for that gooey marshmallow experience.
- Store in an airtight container to keep them fresh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg