Chocolate marshmallow cookies are a classic holiday cookie! This easy Christmas cookie recipe is just like grandma used to make & the perfect baked gift.
This time of year I’m all about nostalgia. I spend a good amount of time making recipes that bring back all those fond childhood memories.
Recently we inherited Grandma’s cookbook, which has been such a joy to look through. One of my favorite things to do is to remake these recipes from long ago but add some sort to twist to update them for the new generation.
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Just like I did here for these Chocolate Marshmallow Cookies, using different chocolate & adding super fun Christmas Sprinkles I found makes these an adorable gift for the neighbors.
That is if you can get them out of the house before everyone eats them all.
Marshmallow Cookies
I particularly love these because I just adore marshmallows & chocolate. It’s definitely a weakness & apparently, I’m not alone.
The whole family went crazy for these cute little cookies. I ended up having to hide them just so I could make sure we all got an equal amount.
They were just disappearing at a rapid pace. Honestly, it was probably me.
I would grab a couple every time I walked by the plate. You know how easy it is to lose count when it comes to cookies 🙂
This classic Christmas cookie will be a welcome treat at any holiday party or when giving as a gift for friends & neighbors.
Marshmallow Cookies Recipe
Here are some commonly asked questions
What is the best way to store leftover chocolate marshmallow cookies?
Place leftover cookies in an airtight container and store at room temperature for up to 4 days.
How do I properly measure the flour?
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
hot chocolate marshmallow cookies
Can I use a gluten-free flour?
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
Chocolate Cookies with Marshmallow
HOW DO YOU MAKE Chocolate Marshmallow Cookies?
- Preheat the oven to 350 degrees.
- Line a baking sheet with parchment paper & set aside.
- Cream the shortening & sugar together until fluffy.
- Add in the egg & vanilla – mix thoroughly.
- Add in flour, cocoa powder, baking soda, and salt followed by the milk. Beat well until smooth
- Drop teaspoon size portions of dough onto the prepared cookie sheet.
- Bake for 8 minutes.
- Remove from the oven & place half of a marshmallow (cut/sticky side down) on the top of each cookie.
- Return to oven & bake 2 additional minutes.
- Cool completely before adding the frosting & sprinkles.
Frosting
- Place the confectioner’s sugar in a bowl, whisk in butter & cocoa powder.
- Add milk & vanilla & whisk well.
- Spoon onto the tops of the cookies & add the sprinkles before the frosting hardens.
More Great Christmas Goodies
3-Ingredient Peanut Butter Cookies
chocolate and marshmallow cookies
To make Chocolate Marshmallow Cookies you will need…
- shortening
- granulated sugar
- egg
- vanilla extract
- all-purpose flour
- cocoa powder
- baking soda
- salt
- milk
- large marshmallows
Frosting
- confectioners sugar
- butter – melted & cooled
- cocoa powder
- milk
- vanilla extract
- holiday sprinkles – opt.
Should I use salted or unsalted butter?
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
Can I use butter instead of shortening?
Normally I would say that using butter in place of shortening is always a good choice and my preferred choice.
But in this case, with these cookies, that would require changing the quantities of the eggs and all of the dry ingredients just so the cookies stay nice and thick.
Otherwise, making the swap 1:1, they will end up spreading too thin and not being very pretty cookies.
marshmallow cookie covered in chocolate
DON’T MISS MY HOLIDAY E-BOOK!
Can I use a sugar substitute?
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
What is the difference between Dutch-process cocoa powder and regular cocoa powder?
So Dutch-processed cocoa powder is also referred to as alkalized cocoa. This powder starts with cocoa beans that have been washed in an alkaline solution of potassium carbonate, also used in the production of soap and glass.
By doing this, it neutralizes the acidity of the beans, making the beans neutral. This is important because when they are neutral, they do not react with baking soda. Instead, it is often paired with baking powder.
So – long story short – using regular cocoa powder vs Dutch-process cocoa powder will yield a completely different rise and texture to any recipe you are making.
So I highly recommend paying close attention to the type of cocoa powder called for in each recipe and sticking to it for that reason.
Products I love when making chocolate marshmallow cookies…
This marshmallow cookie recipe is SUPER delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand
OR maybe you have never made homemade cookies like these before, & you might be a bit nervous – but you’re going to love them.
I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
If you love this Chocolate Marshmallow Cookie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
Don’t miss these other classic cookies!
- Gingersnap Cookies
- 4-Ingredient Sugar Cookies
- Cinnamon Cookies
- White Chocolate Ginger Cookies
- Linzer Cookies
- Red Velvet Crinkle Cookies
- Peanut Butter Blossom Cookies
If you love this recipe for Chocolate Marshmallow Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Chocolate Marshmallow Cookies
Ingredients
- ½ cup shortening
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1¾ cup all-purpose flour
- ½ cup cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup milk
- 15 large marshmallows – cut in half
Frosting
- 2 cups confectioner's sugar
- 4 tbsp butter – melted & cooled (½ stick)
- ¼ cup cocoa powder
- ¼ cup milk
- ¼ tsp vanilla extract
- holiday sprinkles – opt.
Instructions
- Preheat the oven to 350 degrees.
- Line a baking sheet with parchment paper & set aside.
- Cream the shortening & sugar together until fluffy.
- Add in the egg & vanilla – mix thoroughly.
- Add in flour, cocoa powder, baking soda and salt followed by the milk. Beat well until smooth
- Drop teaspoon size portions of dough onto the prepared cookie sheet.
- Bake for 8 minutes.
- Remove from the oven & place half of a marshmallow (cut/sticky side down) on the top of each cookie.
- Return to oven & bake 2 additional minutes.
- Cool completely before adding the frosting & sprinkles.
Frosting
- Place the confectioners sugar in a bowl, whisk in butter & cocoa powder.
- Add milk & vanilla & whisk well.
- Spoon onto the tops of the cookies & add the sprinkles before the frosting hardens.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Tamar Strauss-Benjamin says
those looks AMAZING!! So festive!
Kelly @ Kelly Lynn's Sweets and Treats says
Oh my yum!!! These look like little chocolate pillows of goodness!
The Better Baker says
Oh so pretty and inviting! Thanks for sharing at Weekend Potluck. Hope you enjoy a wonderful and blessed Thanks-Living week! =)
Melinda Mitchell says
I was drooling the whole time I was reading this!! Chocolate and marshmallow is my absolute fave!!
Sharon Schroeter says
Hi Gina,
These cookies look awesome! What kind of shortening do you use? I used to always use Crisco, but I noticed my pie crusts were different. Several years ago, I read the can and now Crisco is made with soybean oil and doesn’t seem to work as well as the original. Any suggestions?.
Gina Kleinworth says
Hi there Sharon,
I understand your frustration when a brand changes something we have been using for a long time. My mom only used Crisco & swore by it. But that was long before they made the change. I typically just get the store brand for wherever I’m shopping. I think I’m currently using the Walmart – Great Value. I haven’t seen a huge difference in how it performs compared to before. I’m wondering if maybe there is another brand that uses a different type of oil that you could use or if all national brands have made that switch. Maybe an organic variety would give a better result. Target seems to carry a wider variety of organic shortening brands.
Let me know if you find a good alternative that you like,
Gina