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
Scale
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.
