Chocolate Marshmallow Surprise Cookies
These Chocolate Marshmallow Surprise Cookies have a fudgy, brownie-like cookie base topped with a gooey, baked marshmallow that’s covered with a rich chocolate icing. An irresistible cookie that’s sure to fix any chocolate craving.
The second recipe I’ve made from my Martha Stewart Cookies cookbook are the Surprise Cookies, chocolate cookies with a melted marshmallow under a fudgy frosting. These cookies were absolutely delicious and were a big hit at the party I took them too.
I reduced the cook time for the cookie base so that the cookie is super tender and fudgy. If you want a sturdier, crunchy cookie, increase the cook time.
If you’re a chocolate cookie lover, you’re going to love this cookie.
Chocolate Marshmallow Surprise Cookies
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
- 12 large marshmallows, cut in half horizontally
Chocolate Frosting
- 3 cups confectioners' sugar
- 6 tablespoons unsalted butter, melted and cooled
- 1/4 cup plus 1 1/2 t. cocoa powder
- 1/4 cup plus 2 T. milk
- 3/4 teaspoon pure vanilla extract
Instructions
- Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
- Using a tablespoon or #40 scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, about 7 minutes.
- Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 3 minutes. Transfer cookies to a wire rack to cool completely before frosting.
- Prepare Chocolate Frosting: In a large mixing bowl, combine powdered sugar, cocoa and melted butter. Add milk and vanilla, and beat until smooth.
- Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.
More chocolate cookies you might like:
Black Forest Crinkle Cookies, Barbara Bakes
Chocolate Caramel Rolo Cookies, Barbara Bakes
Chocolate Snickers Cookies, Barbara Bakes
Peanut Butter Chocolate Cake Mix Cookies, Crazy for Crust
DoubleTree Cookie Recipe, The Little Kitchen
Copycat Starbucks Flourless Chewy Chocolate Cookie, A Dash of Sanity
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Should these be stored in the fridge due to the milk in the frosting?
Hi Jenny – no, I store them covered on the counter.
Mine turned out very bad. Terrible mess, and I threw a half of them away. I’m so disappointed, such a waste of products… They all leaked into one big substance and I used a large baking sheet which in the end produced 12 terribly looking falling apart ovals, circles… For this amount of dough you have to use 2 baking sheets. You didn’t specify this in your recipe. 12 marshmallows turned into 6 to entertain 12 cookies. I’m so disappointed, will never use any recipes of yours anymore. And I’m not a novice in the kitchen, have been baking for some time already… Very very bad experience.
Hi Valentina – sorry you had trouble with the recipe. The photo clearly shows 2 trays and the yield says 24 cookies. You start with 12 marshmallows and cut the marshmallows in half so you have 24 marshmallow halves. The recipe references baking sheets not baking sheet, so I think you just didn’t spend enough time going over the recipe before you made it. We all have days like that.
Very good cookies. Will make again but I’d cut the frosting in half. It made way too much.
These look delicious — does the frosting harden? Just wondering if these will make a big mess if I try to package them up for gift-giving. Thank you!
Thanks Miriam – no the icing stays soft and creamy. You wouldn’t be able to stack them.
Another gorgeous baking job Barbara! I’ll bet these will make an appearance at a future Chocolate Monday LOL. Beautiful!
Thanks! Perfect for a chocolate Monday 🙂
Can these be frozen for just a week or so???
I haven’t tried it, but I think they would freeze well.
I’ve seen recipes for this type of cookie over the years and never tried them. They look so good….I know my family would go crazy over them-especially my grandsons.
One more recipe to add to the “to try” list!
Thanks Carol – I think your grandsons would go crazy for them.
My mother in law has been making these for over 35 years and I was totally surprised to see this recipe in a book! I put a little more cocoa in mine and drizzle the chocolate over mine instead of covering the entire marshmallow. My kids have always loved these! Thanks for posting!
Thanks Valerie – I think classic combos like in this cookie are always loved.
YUM! These look great! I love cookies that have over the top stuff on them like marshmallows AND chocolate frosting! So delicious!
mmm…these look so yummy!
Just found your blog from your comment on Picky Palate…you’ve got some great stuff on here! : )
Yummy!! After spending the whole day canning I now want to make these cookies…They look so good.
Those cookies look mighty good and extremely scrumptious!
Cheers,
Rosa
Oh wow! These look delicious!
Holy cow I wish I had a batch of these bad boys right now. They really do look perfect Barbara! Your picture is mouthwatering!
this is funny but i made those exact cookies last month! they were delicious, but when i cut mine i didn’t get those pretty layers like you.:(
These look fantastic! That’s one I definitely want to try!
This looks like a great cookie and easy too. perfect for using up those leftover marshmallows from camping! This recipe is tagged.
These were so good! Yours look yummy! My MIL saw them on my blog and wants them for herself! Of course, she wants me to bake them for her! LOL