Chocolate Marshmallow Cookies
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Marshmallow and chocolate lovers everywhere will flip over these tasty, pretty little Chocolate Marshmallow Cookies. A gooey marshmallow covered in dark chocolate shell sits on top of a bite-size crisp graham flavored cookie. Crunchy, gooey, chocolatey goodness!
Make them especially festive for Valentineโs Day by decorating the tops with colorful pink and white nonpareil sprinkles.
Chocolate Marshmallow Cookies
Iโm proud to join fellow food bloggers in the Good Cookies Food Bloggersโ Valentineโs Event, a joint effort to raise money and awareness about pediatric cancer, by sharing my special Valentine-inspired recipe today for Chocolate Marshmallow Cookies.
We are doing this because we want to make a difference in the fight against pediatric cancer. Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now.
Will you help us with a donation today? Every little bit helps! Donate here.
Ingredients
- All-purpose flour + baking powder + salt
- Both unsalted butter and vegetable shortening โ for the cookie dough
- Both granulated sugar and honey โ to sweeten the cookie dough
- Egg yolk โ at room temperature
- Vanilla extract โ to flavor the cookie dough
- Graham cracker crumbs โ add to the cookie dough for flavor and texture
- Large marshmallows โ cut in half to top cookies
- Semisweet baking chocolate โ melted for the chocolate coating
Part 1: making the cookie dough
- Cream together softened butter and vegetable shortening, then add sugar and honey, mixing well. Add the egg yolk and vanilla, beating until light and airy
- Add honey to the mixture and the beat well..
- Stir in the graham cracker crumbs, then add flour, baking powder, and salt. Str until all the flour is incorporated. The dough will be crumbly.
- Empty the dough onto a sheet of plastic wrap, form into a ball, then wrap tightly and flatten to form a disc. Refrigerate for 1 hour.
PRO TIP: If you leave the cookie dough in the refrigerator too long, it will become rock hard, making it difficult to roll out. Don’t leave it in long enough, and the dough will not hold together. One hour is the magic amount of time for chilling the dough!
Part 2: baking and decorating
- Lay the dough on a sheet of plastic wrap on the work surface (or use a pastry mat), then cover with another sheet of plastic wrap. Roll the dough to 1/4-inch thickness, then cut into circles with a 1- or 1 1/2-inch cookie cutter. Repeat with the second batch of dough.
- Bake the cookies at 350 degrees for 8 – 10 minutes on the middle rack, until lightly browned and springy to the touch. Immediately upon removing the cookie pan from the oven, place a marshmallow cut-side-down on each cookie.
- Melt the chopped chocolate in a microwave safe bowl until the chocolate is completely melted and smooth. Dip each cookie, marshmallow side down, into the melted chocolate, gently shaking off the excess.
- Place the dipped cookies on a wire rack and decorate with sprinkles while still wet. Let stand for at least 1 hour. Once the chocolate hardens, store at room temperature in an air-tight container..
YOU can help fight Kidsโ Cancer, too!
The National Cancer Instituteโs budget for childhood cancer is less than 4%. Itโs such a small number and thatโs why I got involved. And with the ongoing pandemic, children are still being diagnosed with cancer.
These three companies: OXO, Mediavine and Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000!
That means when we raise $1, it turns into $4! Please help us reach our goal so we can get the full matching donations and help us make an even bigger difference!
Will you help us with a donation today? Every little bit helps! Donate here until March 1, 2021!
Related recipes
Chocolate Marshmallow Cookies
A delicious little cookie with a marshmallow on top covered in a chocolate shell reminiscent of the Nabisco Mallomar cookies.
Ingredients
- 1 cup plus 3 tablespoons all-purpose flour
- ยผ teaspoon baking powder
- ยผ teaspoon kosher salt
- 4 tablespoons unsalted butter cut into small cubes
- ยผ cup vegetable shortening
- ยฝ cup sugar plus 1 tablespoon
- 2 tablespoons honey
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- 18 large marshmallows
- 8 ounces semisweet baking chocolate chopped
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, add the butter and shortening and beat with an electric mixer on medium speed until the butter is softened, about 1 minute.
- Add the sugar and beat until light and fluffy, 1 more minute. Add the honey and beat until combined, scraping down the side of the bowl, if needed.
- Add the egg yolk and vanilla, beating until light and airy, about 30 seconds.
- Use a wooden spoon or rubber spatula to stir in the graham cracker crumbs. Add the flour mixture and continue stirring until all the flour is incorporated. The dough will be crumbly.
- Empty the dough onto a sheet of plastic wrap, form into a ball, then wrap tightly and flatten to form a disc. Refrigerate for 1 hour.
- Preheat the oven to 350 degrees. Remove the dough from the refrigerator and divide in half, returning one half to the refrigerator.
- Lay the dough on a sheet of plastic wrap on the work surface (or use a pastry mat), then cover with another sheet of plastic wrap. Roll the dough to 1/4-inch thickness, then cut into circles with a 1- or 1 1/2-inch cookie cutter. Repeat with the second batch of dough.
- Carefully transfer the cookies to a baking sheet and bake for 8 – 10 minutes on the middle rack, until lightly browned and springy to the touch.
- White the cookies are baking, cut the marshmallows in half horizontally. Immediately upon removing the cookie pan from the oven, place a marshmallow cut-side-down on each cookie. Once the marshmallows begin to soften, press them down to spread them to the edges.
- Place the chopped chocolate in a microwave safe bowl and microwave on high for 30 seconds. Stir, then microwave 30 more seconds. Continue heating and stirring at 10 second increments until the chocolate is melted and smooth.
- Dip each cookie, marshmallow side down, into the melted chocolate, gently shaking off the excess. Place on a wire rack and let stand for 1 hour until the chocolate hardens.
Video
Notes
1 cup graham cracker crumbs = 8 whole graham crackers pulsed in food processor
Recipe adapted from The Ultimate Chocolate Cookie Book
Nutrition
Serving: 1gCalories: 97kcalCarbohydrates: 8gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 15mgSodium: 36mgFiber: 1gSugar: 4g
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Tried this recipe?Let us know how it was.
Be sure to visit the other bloggers participating in the Valentineโs Day event and check out their recipes!
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Shelia, this looks amazing!! Thank you!!
Well, these are absolutely darling!
Oh how adorable! My son would love making these and eating these with me!