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I discovered these cookies on a snowy night when I was craving hot chocolate but wanted cookies too! Now they're my family's winter favorite - a fudgy chocolate cookie topped with gooey marshmallows and rich chocolate icing. Everyone who tries them asks for the recipe.
Why These Are So Good
The cookie itself tastes just like hot chocolate, all rich and chocolatey. When you add those soft marshmallows and chocolate topping, it's like winter comfort in a cookie! My kids love helping with the sprinkles, and they never last long at cookie swaps.
Grab These Ingredients
- Dry Stuff: Regular flour, cocoa powder, brown sugar for extra chew.
- Wet Stuff: Unsalted butter, eggs, real vanilla.
- Good Chocolate: Semi-sweet chunks melt perfectly.
- Marshmallows: Big ones, cut in half.
- For Topping: More butter, cocoa, powdered sugar.
- Fun Part: Holiday sprinkles!
Kitchen Time
- Start with Chocolate
- Melt your butter and chocolate together until smooth. Give it time to cool - I usually fold laundry while I wait!
- Cookie Dough Magic
- Mix your dry ingredients in one bowl, wet in another. Blend in that cooled chocolate, then stick the dough in the fridge for an hour.
- Time to Bake
- Roll little balls of dough and pop them in at 325°F. They'll get crackly tops in about 10 minutes.
- Add the Fluff
- Press marshmallow halves on each cookie, then back in for 3 minutes until they're soft and puffy.
- Make Them Pretty
- Once they're cool, spread on that chocolate icing and shake on some sprinkles.
My Best Tips
Don't skip chilling the dough - they spread too much if you do. I use a small ice cream scoop for perfect cookie size every time. Let that icing set completely before you stack them. Store them in a container with a tight lid and they'll stay good for three days.
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Save Some For Later
The cookies keep fresh for about 3 days in a sealed container. Sometimes I make extra dough and keep it in the freezer - it's ready whenever we need a cookie fix! Just thaw it overnight in the fridge before baking.
Mix Things Up
Try dark chocolate if you like it less sweet. Sometimes I use tiny marshmallows instead of big ones - the kids love that! Change up your sprinkles for different holidays. And these are amazing with a cup of coffee or hot chocolate on the side.
Frequently Asked Questions
- → Why chill the dough?
Chilling firms up the dough for easier handling and prevents cookies from spreading too much while baking.
- → Can I make these ahead?
Yes, dough can be chilled up to 3 days. Let sit at room temp 30 minutes before shaping.
- → Why add marshmallows partway through?
Adding marshmallows later prevents them from melting completely and maintains their shape.
- → How should I store these?
Store in airtight container at room temperature up to 5 days. Layer with wax paper to prevent sticking.
- → Can I freeze these cookies?
Best enjoyed fresh due to marshmallow topping. Dough can be frozen before baking.