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If you have a sweet tooth craving something delightfully rich and indulgent, let me introduce you to my absolute favorite treat: the Frosted Chocolate Marshmallow Cookies Recipe. These cookies are a luscious marriage of deep, cocoa-infused dough and a fluffy, cloud-like marshmallow frosting that’s sweet, silky, and irresistibly creamy. Imagine biting into a chocolate cookie with just the perfect hint of espresso to highlight the cocoa, followed by a pillow of luscious marshmallow frosting that melts beautifully on your tongue. It’s comfort, celebration, and a little bit of magic all rolled into one bite. Once you try this recipe, I promise it will become your go-to cookie for any occasion.
Ingredients You’ll Need
This Frosted Chocolate Marshmallow Cookies Recipe calls for ingredients that you likely already have in your pantry, plus a few special touches to make these cookies truly unforgettable. Each component plays a vital role — from the buttery richness that keeps the cookie tender to the cocoa powder that delivers deep chocolate flavor, and the marshmallow fluff creating that melt-in-the-mouth frosting.
- 2 cups unsalted butter, softened: Provides the perfect tender texture and a rich base flavor for the cookie dough.
- 2/3 cup white sugar: Balances sweetness and helps achieve a light cookie crumb.
- 1 1/3 cups brown sugar: Adds moisture and a hint of caramel complexity.
- 2 large eggs: Helps bind ingredients together and adds richness.
- 4 tsp vanilla extract: Enhances the overall flavor with a warm, comforting aroma.
- 2 Tbsp molasses (optional): Brings depth and a subtle smokiness to the dough.
- 2 Tbsp corn syrup (optional): Keeps cookies soft and chewy, perfect for that melt-in-the-mouth experience.
- 5 cups all-purpose flour: The sturdy structure that gives these cookies their chewy bite.
- 1 1/3 cups cocoa powder: Imparts rich chocolate intensity throughout the dough.
- 2 tsp baking powder: Assists in leavening for a light texture.
- 1 tsp baking soda: Works with the acidic components to help cookies rise nicely.
- 4 tsp espresso powder (optional): Enhances the chocolate flavor without adding bitterness.
- 1 cup butter, softened (for frosting): Gives the frosting a creamy, luscious base.
- 3 cups marshmallow fluff: Creates that signature fluffy and sweet marshmallow topping.
- 7 cups powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
- 4 tsp vanilla extract (for frosting): Adds a fragrant touch to balance the sweetness.
- 1 1/3 cups heavy cream (or 2 cups whipped cream): Gives the frosting a light, fluffy texture.
- Food coloring (optional): For festive or themed cookies.
- 2 Tbsp Halloween sprinkles: Adds a fun, decorative crunch on top.
How to Make Frosted Chocolate Marshmallow Cookies Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line your baking sheets with parchment paper to prevent sticking and make for easy cleanup. This step sets you up for perfectly baked cookies every time, with a clean and manageable workspace.
Step 2: Cream the Butter and Sugars
In a large bowl, beat the softened butter together with the white and brown sugars until the mixture is light and fluffy. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, molasses, and corn syrup if you’re using them. This combination ensures your cookie dough will be moist, flavorful, and beautifully textured.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and espresso powder if you’ve decided to include it. Slowly incorporate this dry mix into the wet ingredients, mixing until just combined. Then, wrap your dough and chill for 15 to 30 minutes — this rest helps develop flavor and makes the dough easier to handle.
Step 4: Scoop, Shape, and Bake
Once chilled, scoop dough onto your prepared baking sheets in evenly sized portions. Flatten each scoop gently with the palm of your hand or the back of a spoon. Bake the cookies for 10 to 12 minutes, or until the edges look set but the centers remain soft. Allow them to cool completely on a wire rack — this step is crucial so the frosting doesn’t melt when applied.
Step 5: Whip Up the Marshmallow Frosting
While the cookies are cooling, beat together the softened butter, marshmallow fluff, powdered sugar, vanilla extract, and heavy cream until the frosting is smooth and fluffy. You can add food coloring here if you want to get creative and give your cookies a festive flair. This frosting is what makes the Frosted Chocolate Marshmallow Cookies Recipe truly special — light, sweet, and cloud-like.
Step 6: Frost and Decorate
Once your cookies have cooled completely, spread or pipe the fluffy marshmallow frosting over each one. Sprinkle with Halloween sprinkles or any other decoration you like for an added crunch and festive look. This final step turns these cookies into eye-catching delights that are as fun to look at as they are to eat.
How to Serve Frosted Chocolate Marshmallow Cookies Recipe
Garnishes
Sprinkles provide a colorful and playful finish to your frosted cookies, but you can also experiment with crushed graham crackers for a s’mores effect or a pinch of cinnamon or pumpkin spice for a cozy seasonal twist. These little touches elevate each bite with interesting textures and warm flavors.
Side Dishes
Pair these cookies with a cold glass of milk, a rich hot chocolate, or even a warm cup of coffee or tea. The creamy drinks complement the chocolate and marshmallow flavors perfectly, creating a cozy indulgence that’s ideal for sharing around a kitchen table or at holiday gatherings.
Creative Ways to Present
Turn these cookies into a fantastic dessert platter by arranging them with an assortment of toppings and sprinkles so guests can frost and decorate their own. Alternatively, sandwich the frosting between two cookies to make marshmallow chocolate cookie sandwiches for a fun twist. For celebrations, play with food coloring in the frosting to match the theme and add edible glitter to dazzle your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Frosted Chocolate Marshmallow Cookies Recipe in an airtight container at room temperature for up to 3 days. This preserves the soft cookie texture and prevents the frosting from drying out. For longer freshness, refrigeration works well but may firm up the frosting slightly.
Freezing
If you want to stash these cookies away for a longer period, freeze the unfrosted cookies on a baking sheet first, then transfer them to a freezer-safe container or bag for up to three months. Freeze the frosting separately if possible, then thaw and frost the cookies when ready to serve for the best texture.
Reheating
Warm your cookies gently in the microwave for about 10 to 15 seconds to revive that freshly-baked softness. Be cautious not to overheat, especially if already frosted, as the frosting can melt and lose its delightful fluffiness.
FAQs
Can I use store-bought marshmallow fluff for the frosting?
Yes! Using store-bought marshmallow fluff is exactly what this recipe calls for and is what gives the frosting its signature sweet, fluffy texture without extra effort.
Is the espresso powder necessary?
Espresso powder is optional but highly recommended as it enhances and intensifies the chocolate flavor without making the cookies taste like coffee.
Can I substitute corn syrup and molasses?
If you don’t have corn syrup, you can use honey or golden syrup as alternatives. Molasses adds depth but can be skipped or replaced with dark brown sugar if needed.
How do I get the frosting to be fluffy?
Make sure the butter is softened but not melted, and beat the frosting ingredients well. Adding heavy cream helps achieve that pillowy smooth consistency perfectly.
Can these cookies be made gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend, but be mindful that texture might vary slightly. Adding a binder like xanthan gum can help maintain the chewiness.
Final Thoughts
Giving the Frosted Chocolate Marshmallow Cookies Recipe a try is like inviting a little joy and warmth into your kitchen. These cookies aren’t just treats; they’re moments of happiness, whether for a quiet afternoon snack or a festive party showstopper. Once you bake these, you’ll understand why they quickly become beloved favorites worth sharing again and again. Get ready for compliments and happy smiles!
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Print
Frosted Chocolate Marshmallow Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 27-42 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich Frosted Chocolate Marshmallow Cookies that combine a decadent chocolate base with a fluffy, sweet marshmallow frosting. Perfectly soft and chewy, these cookies bring indulgence to every bite with optional espresso and molasses for depth, finished with festive sprinkles for a fun touch.
Ingredients
Cookie Dough
- 2 cups unsalted butter, softened
- 2/3 cup white sugar
- 1 1/3 cups brown sugar
- 2 large eggs
- 4 tsp vanilla extract
- 2 Tbsp molasses (optional)
- 2 Tbsp corn syrup (optional)
- 5 cups all-purpose flour
- 1 1/3 cups cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 4 tsp espresso powder (optional)
Frosting
- 1 cup butter, softened
- 3 cups marshmallow fluff
- 7 cups powdered sugar
- 4 tsp vanilla extract
- 1 1/3 cups heavy cream (or 2 cups whipped cream)
- Food coloring (optional)
- 2 Tbsp Halloween sprinkles
Optional Add-ins and Variations
- Add cinnamon or pumpkin spice to dough
- Stir crushed grahams into frosting for s’mores vibes
- Use maple or toasted marshmallow extract instead of vanilla
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats to prevent sticking.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy. This creates the base texture for the cookie dough.
- Add wet ingredients: Beat in the eggs, vanilla extract, molasses, and corn syrup until fully incorporated, enhancing flavor and moisture.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and espresso powder (if using). Gradually add this dry mixture into the wet ingredients and mix until a consistent dough forms. Chill the dough in the refrigerator for 15 to 30 minutes to firm up.
- Scoop and bake: Scoop portions of the chilled dough and flatten slightly on the prepared baking sheets. Bake in the preheated oven for 10 to 12 minutes until set. Remove and allow cookies to cool completely on wire racks.
- Prepare frosting: Beat softened butter and marshmallow fluff together until smooth. Gradually add powdered sugar while beating, then add in vanilla extract and heavy cream (or whipped cream), whipping until light and fluffy. Add food coloring if desired.
- Frost and decorate: Once cookies are fully cooled, spread the marshmallow frosting evenly over each cookie. Top with Halloween sprinkles or any desired decorations.
Notes
- Chilling the dough helps prevent cookies from spreading too much during baking.
- You can add cinnamon or pumpkin spice to the dough for a seasonal twist.
- For a s’mores flavor, stir crushed graham crackers into the frosting.
- Substitute vanilla extract with maple or toasted marshmallow extract to vary the flavor profile.
- Make sure cookies are completely cooled before frosting to prevent melting.
