Chocolate Frosted Marshmallow Cookies Recipes

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CHOCOLATE MARSHMALLOW COOKIES



Chocolate Marshmallow Cookies image

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

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 17

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

Steps:

  • 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 : Calories 125 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 92mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE MARSHMALLOW COOKIES



Chocolate Marshmallow Cookies image

chocolate brownie-like cookies with a marshmallow center frosted with chocolate frosting. This one came from an older lady friend (Amy Walling) I knew as a kid who also taught me to crochet. This cookie is not for someone who is watching their figure, very decadent. I always double the batch because these cookies do not last long and you have enough frosting for a double batch.

Provided by chocoholic in AZ

Categories     Drop Cookies

Time 20m

Yield 30 cookies

Number Of Ingredients 14

1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla extract
1/4 cup milk
1 3/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup powdered baking cocoa
20 large marshmallows (cut in half)
1 cup sugar
1/4 cup milk
1/4 cup butter
1/2 cup semi-sweet chocolate chips

Steps:

  • Cookies:.
  • cream together butter and sugar with a hand held electric mixer.
  • Add egg, then vanilla and milk.
  • Then add flour, salt, baking soda, and cocoa.
  • Drop by spoonfuls on to a greased cookie sheet.
  • Bake @ 350 degrees for 8 minutes
  • Then press marshmallow (cut side down) on to cookie.
  • Put cookies back in oven for 2 more minutes.
  • Let cookies cool then frost.
  • Frosting:.
  • In a sauce pan combine sugar, milk and butter.
  • Bring to a boil, stir and remove from heat.
  • Add chocolate chips to hot mixture and let cool stirring occasionally. Frosting will come together as it cools.

CHOCOLATE COVERED MARSHMALLOW COOKIES



Chocolate Covered Marshmallow Cookies image

Provided by Food Network

Categories     dessert

Time 25m

Yield about 2 dozen cookies

Number Of Ingredients 19

3 cups flour
1/2 cup sugar
1/2 teaspoon salt
3/4 teaspoon baking powder
3/8 teaspoon baking soda
1/2 teaspoon ground cinnamon
12 tablespoons butter
3 eggs, whisked together
Homemade marshmallows, recipe follows
Chocolate glaze, recipe follows
1/4 cup water
1/4 cup light corn syrup
3/4 cup sugar
1 tablespoon powdered gelatin
2 tablespoons cold water
2 egg whites
1/4 teaspoon pure vanilla extract
12 ounces semisweet chocolate
2 ounces cocoa butter or vegetable oil

Steps:

  • Blend the dry ingredients in a mixer fitted with a paddle attachment. Add the butter and mix on low speed until sandy. Add the eggs and mix to combine. Form the dough into a disk, wrap and refrigerate at least 1 hour and up to 3 days. When ready to bake, grease a cookie sheet or line it with parchment paper or a nonstick baking mat. Heat the oven to 375 degrees F.
  • On a lightly floured surface, roll out the dough to 1/8-inch thickness. Use a cookie cutter to cut out small rounds of dough, 1 to 1 1/2 inches. Transfer to the prepared pan and bake until light golden brown, about 10 minutes. Let cool to room temperature.
  • Pipe a "kiss" of marshmallow onto each cookie. Let set at room temperature for 2 hours.
  • Line a cookie sheet with parchment or a nonstick baking mat. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.
  • Homemade Marshmallows: Combine the water, corn syrup, and sugar in a saucepan, bring to a boil until "soft-ball" stage, or 235 degrees on a candy thermometer. Meanwhile, sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla and continue whipping until stiff. Transfer to a pastry bag.
  • Chocolate Glaze: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

CHOCOLATE MARSHMALLOW COOKIE TREATS



Chocolate Marshmallow Cookie Treats image

Marshmallows and hot fudge topping create over-the-top yummy fudgy cookies.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 18

Number Of Ingredients 5

1 pouch Betty Crocker™ double chocolate chunk cookie mix
Vegetable oil, water and egg called for on cookie mix pouch
18 large marshmallows
1 cup hot fudge topping
Betty Crocker™ candy sprinkles

Steps:

  • Make cookie dough as directed on package. Bake at 350° F for 10-12 minutes. Cut marshmallows in half using serrated knife. Immediately top each hot cookie with marshmallow cut-side down, pressing down firmly. Cool; place cookies on cooling racks.
  • Microwave fudge topping on High 30 seconds or until warm. Spoon topping over each marshmallow-topped cookie. Top with candy sprinkles.

Nutrition Facts : Calories 240, Carbohydrate 40 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 190 mg, Sugar 27 g, TransFat 0 g

CHOCOLATE-MARSHMALLOW FROSTING



Chocolate-Marshmallow Frosting image

Inside our No-Bake Birthday Cake is this fluffy filling made of melted chocolate and marshmallows.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough to fill 1 crisp-rice cake

Number Of Ingredients 3

1 1/2 tablespoons unsalted butter
4 1/2 cups mini marshmallows (7 1/2 ounces)
3/4 cup semisweet chocolate chips

Steps:

  • Melt butter in a medium saucepan over medium-low heat. Add marshmallows; cook, stirring, until just beginning to melt. Add chocolate and; stir until smooth.

FROSTED CHOCOLATE COOKIES



Frosted Chocolate Cookies image

This was the most requested cookie for my late grandmother to make. It is a small drop cookie; one everyone will love. Spread my grandmother's Chocolate Frosting on this delicious cookies. The recipe can be found here on CookieRecipe.com!

Provided by Greg Pierce

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Yield 48

Number Of Ingredients 10

2 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
3 (1 ounce) squares unsweetened chocolate
1 cup packed brown sugar
½ cup butter
1 egg
¾ cup sour cream
½ cup chopped walnuts
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
  • Sift flour, soda, and salt together.
  • In the top half of a double boiler, melt the chocolate over low heat.
  • Cream together brown sugar, butter, and egg in a large mixing bowl. Slowly mix in the flour mixture and mix until well blended. Pour in melted chocolate, sour cream, and vanilla. Mix well and stir in nuts.
  • Drop dough by teaspoonful onto greased cookie sheet about 1 inch apart. Bake for 10 minutes. Cool on wire racks. Cookies will be soft and about the size of a half dollar.
  • When cooled top with Chocolate Frosting.

Nutrition Facts : Calories 79.5 calories, Carbohydrate 9.3 g, Cholesterol 10.5 mg, Fat 4.5 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.4 g, Sodium 44 mg, Sugar 4.5 g

FROSTED CHOCOLATE COOKIES



Frosted Chocolate Cookies image

Super-size double-chocolate cookies offer super chocolate satisfaction.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 30

Number Of Ingredients 15

1 cup granulated sugar
1/2 cup butter or margarine, softened
1/3 cup buttermilk
1 teaspoon vanilla
1 egg
2 oz unsweetened baking chocolate, melted, cooled
1 3/4 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped nuts
Betty Crocker™ candy sprinkles, if desired
2 oz unsweetened baking chocolate
2 tablespoons butter or margarine
2 cups powdered sugar
3 tablespoons hot water

Steps:

  • Heat oven to 350°F. Grease cookie sheets with shortening or cooking spray. In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and 2 oz melted chocolate with electric mixer on medium speed until well blended. Stir in flour, baking soda and salt until dough forms. Stir in nuts.
  • Onto greased cookie sheets, drop dough by level 1/4 cupfuls or #16 cookie/ice cream scoop about 2 inches apart. Flatten slightly with fork.
  • Bake 13 to 15 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • In 2-quart saucepan, melt 2 oz chocolate and 2 tablespoons butter over low heat, stirring frequently. Remove from heat. Stir in powdered sugar and hot water until smooth. (If frosting is too thick, stir in additional water. If frosting is too thin, stir in additional powdered sugar.) Spread frosting on cooled cookies. If desired, draw tines of fork through frosting to make wavy lines. Decorate with candy sprinkles.

Nutrition Facts : Calories 290, Carbohydrate 37 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Cookie, Sodium 160 mg, Sugar 24 g, TransFat 0 g

CHOCOLATE-COVERED MARSHMALLOW COOKIES



Chocolate-Covered Marshmallow Cookies image

I've always liked to cook, and this cookie recipe was always a favorite of my eight children. Now it's a favorite of my 11 grandchildren.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 17

1-3/4 cups sifted cake flour
1/2 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup shortening
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup milk
18 large marshmallows, halved
36 pecan halves
FROSTING:
2 cups confectioners' sugar
5 tablespoons baking cocoa
1/8 teaspoon salt
3 tablespoons butter, softened
4 to 5 tablespoons half-and-half cream

Steps:

  • Sift together flour, cocoa, salt and soda; set aside. In a bowl, cream shortening and sugar until light and fluffy; add the egg, vanilla and milk. Gradually add dry ingredients and mix well., Drop by heaping teaspoonfuls about 2 in. apart on greased baking sheets. Bake at 350° for 8 minutes. Do not overbake. Remove cookies from the oven and top each with a marshmallow half. Return to oven for 2 minutes. Remove cookies to wire racks to cool. , Meanwhile, beat all frosting ingredients together. Spread frosting on each cookie and top with a pecan half.

Nutrition Facts : Calories 273 calories, Fat 10g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 147mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE MARSHMALLOW FROSTING



Chocolate Marshmallow Frosting image

This creamy, fluffy chocolate frosting is great for cakes and cupcakes. This recipe will frost a two-layered cake, or 24 cupcakes.

Provided by Dana

Categories     Desserts     Frostings and Icings     Chocolate

Time 15m

Yield 16

Number Of Ingredients 5

1 (7 ounce) jar marshmallow cream
¾ cup confectioners' sugar, or to taste
3 (1 ounce) squares unsweetened chocolate, melted and cooled
1 ½ tablespoons butter flavored shortening
¼ cup half-and-half, or as needed

Steps:

  • Place the marshmallow cream, two-thirds of the confectioners' sugar, melted chocolate, shortening, and half of the half-and-half in a mixing bowl. Beat with an electric mixer until smooth. Alternately add remaining confectioners' sugar and half-and-half until desired level of sweetness and consistency is attained.

Nutrition Facts : Calories 104.1 calories, Carbohydrate 17.3 g, Cholesterol 1.4 mg, Fat 4.4 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 2.3 g, Sodium 12.7 mg, Sugar 11.5 g

CHOCOLATE MARSHMALLOW COOKIES



Chocolate Marshmallow Cookies image

Chocolate Marshmallow Cookies are soft and thick chocolate cookies topped with a marshmallow and chocolate icing. Delicious chocolate cookie recipe with marshmallow.

Provided by Jessica & Nellie

Categories     Cookies

Number Of Ingredients 15

1 ¾ cups flour
½ tsp baking soda
½ tsp salt
⅓ cup cocoa
½ cups shortening
1 tsp vanilla
1 cup sugar
1 egg
½ cup milk
20 large marshmallows (cut in half)
2 cups powdered sugar
4 Tbsp cocoa powder
4 Tbsp melted butter
2 Tbsp cream or milk
1 tsp vanilla

Steps:

  • Preheat oven to 350°.
  • Stir together flour, baking soda, salt and cocoa.
  • In a separate bowl, cream together shortening, vanilla, sugar and egg for about 2-3 minutes. Blend in dry ingredients and milk. Use cookie scoop to scoop onto prepared baking sheet.
  • Bake for 8 minutes. While baking, blend all of the icing ingredients together until smooth.
  • Remove cookies from oven, set 1 marshmallow half on each cookie and return to oven to bake for 1 more minute. Cool for 1-2 minutes, and then drop a spoonful of chocolate icing on each marshmallow topped cookie, letting it drizzle down the sides.
  • Let the cookies set up for a few minutes and then transfer to a wire rack to cool completely.

Nutrition Facts : Calories 146 kcal, Carbohydrate 27 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 8 mg, Sodium 66 mg, Fiber 1 g, Sugar 19 g, UnsaturatedFat 3 g, ServingSize 1 serving

CHOCOLATE MARSHMALLOW SURPRISE COOKIES



Chocolate Marshmallow Surprise Cookies image

Make and share this Chocolate Marshmallow Surprise Cookies recipe from Food.com.

Provided by andrea185

Categories     Dessert

Time 25m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 15

1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup 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
2 cups confectioners' sugar
4 tablespoons unsalted butter, melted and cooled
1/4 cup cocoa powder
1/4 cup milk
1/4 teaspoon pure vanilla extract

Steps:

  • 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 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 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 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
  • Make frosting: Place confectioners' sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.
  • Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

Nutrition Facts : Calories 183.1, Fat 6.8, SaturatedFat 4.2, Cholesterol 25.1, Sodium 86, Carbohydrate 30.4, Fiber 1.4, Sugar 20.3, Protein 2.3

CHOCOLATE-COVERED MARSHMALLOW COOKIES



Chocolate-Covered Marshmallow Cookies image

Each tender cookie has a gooey marshmallow lodged inside, plus it's all covered in chocolate. The cookies are perfect for sharing at holidays and events or for selling at bake sales.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 18

Number Of Ingredients 11

1/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled), plus more for working
1/4 cup plus 2 tablespoons whole-wheat flour (spooned and leveled)
1/4 teaspoon coarse salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
3 tablespoons unsalted butter, room temperature
3 tablespoons packed light-brown sugar
1 large egg
9 large marshmallows, halved
9 ounces semisweet chocolate, coarsely chopped

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flours, salt, baking soda, baking powder, and cinnamon. In a large bowl, using an electric mixer, beat butter and brown sugar on high, scraping down bowl as needed, until light, 4 minutes. Add egg and beat to combine, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat until combined.
  • Drop dough by tablespoonfuls, 3 inches apart, onto two parchment-lined baking sheets. With the bottom of a measuring cup dipped in flour, flatten cookies to 2 inches in diameter. Bake until dry and set, about 7 minutes, rotating sheets halfway through. Remove from oven and top each cookie with a marshmallow half. Bake until marshmallows are soft, 2 minutes.
  • Remove from oven and, with a metal spatula, gently flatten each marshmallow. Let cookies cool completely on sheets on wire racks.
  • Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted, 2 minutes. Remove bowl from pan. Place one cookie at a time on tines of a fork, submerge in chocolate, then tap fork on edge of bowl to remove excess. Place on wire rack set over a baking sheet. Let cookies set in refrigerator, about 10 minutes.

Nutrition Facts : Calories 255 g, Fat 12 g, Fiber 2 g, Protein 4 g

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Read all Chocolate Frosted Marshmallow Cookies recipe reviews - part 1 - Get more ideas of drop cookie recipes on RedCipes. Read all Chocolate Frosted Marshmallow Cookies recipe reviews - part 1 - Get more ideas of drop cookie recipes on RedCipes. RedCipes. Appetizers and Snacks. 4,948 recipes. BBQ & Grilling. 20 recipes. Bread. 3,006 recipes ...
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FROSTED CHOCOLATE MARSHMALLOW COOKIES? – SWEETANDSARA
2022-04-08 Can You Freeze Cookies With Marshmallows On Top? Keep cookies cold for 3-4 days by wrapping them in an airtight container on the counter. In an ice chest container or freezer safe case, cover the whole body of each animal for 2-3 months before storing.
From sweetandsara.com


CHOCOLATE COOKIE CUT-OUTS WITH MARSHMALLOW FROSTING
Directions. Step 1. In a medium bowl, combine flour, cocoa powder, baking powder, and salt; set aside. Step 2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined.
From reynoldsbrands.com


HOT CHOCOLATE CRINKLE COOKIES WITH MARSHMALLOW FROSTING
2016-11-09 Steps. 1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. 2. In large bowl, break up cookie dough. Add cocoa and flour; stir with spoon or hands until well blended. 3. Shape dough into 24 (1 1/2-inch) balls.
From lifemadedelicious.ca


CHOCOLATE MARSHMALLOW COOKIES {MELT-IN-YOUR-MOUTH} | LIL' LUNA
2021-12-22 Instructions Cream shortening and sugar until light and fluffy. Beat in the egg, milk and vanilla. In a separate bowl, combine flour,... Drop by tablespoonfuls onto an ungreased baking sheet. Bake at 350° for 7 minutes. Remove from oven and press a... In a small bowl, beat butter, powdered sugar, ...
From lilluna.com


CHOCOLATE MARSHMALLOW COOKIES AND FROSTING - RECIPE | COOKS.COM
2018-01-26 Immediately press a half marshmallow, cut side down, on top of each cookie. Bake 2 minutes longer. Cool and frost with: 5 tbsp. cocoa 4-5 …
From cooks.com


HOT CHOCOLATE COOKIE WITH MARSHMALLOW FROSTING
2015-12-14 11. Use an offset spatula to spread the marshmallow frosting onto the cookies. Alternately, add the marshmallow frosting to a piping bag and pipe the frosting onto the cookies. 12. Turn the oven broiler on and place frosted cookies onto …
From kitchencounterchronicle.com


FROSTED CHOCOLATE MARSHMALLOW COOKIES - KITCHENISTICS
2021-04-02 6 large marshmallows, cut in half. Directions. Cream butter and sugar by hand or in a mixer. Add egg, milk and vanilla and mix well. Combine flour, cocoa, baking soda, and salt in separate bowl and whisk together. Add dry ingredients to creamed mixture and …
From kitchenistics.com


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