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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 Valentine’s Day by decorating the tops with colorful pink and white nonpareil sprinkles.

chocolate marshmallow cookies in a pink heart shaped box

Chocolate Marshmallow Cookies

I’m proud to join fellow food bloggers in the Good Cookies Food Bloggers’ Valentine’s 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.

chocolate marshmallow cookie ingrediients

Ingredients

  • All-purpose flour + baking powder + salt
  • Both unsalted butter and vegetable shortening — for the cookie dough
  • Both granulated sugar and honey — to sweeten the cookie dough
  • Egg yolk — at room temperature
  • Vanilla extract — to flavor the cookie dough
  • Graham cracker crumbs — add to the cookie dough for flavor and texture
  • Large marshmallows — cut in half to top cookies
  • Semisweet baking chocolate — melted for the chocolate coating
chocolate marshmallow cookie dough making process steps
  1. 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
  2. Add honey to the mixture and the beat well..
  3. 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.
  4. 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!

chocolate marshmallow cookie baking and decorating process steps

Part 2: baking and decorating

  1. 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.
  2. 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.
  3. 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.
  4. 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 Kids’ Cancer, too!

The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved. And with the ongoing pandemic, children are still being diagnosed with cancer.

These three companies: OXOMediavine 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!

chocolate marshmallow cookie decorated with pink sprinkles for valentines day on pink tissue paper
chocolate marshmallow cookies in a pink heart shaped box

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Yield: 3 dozen cookies

Chocolate Marshmallow Cookies

chocolate marshmallow cookies in a pink heart shaped box

A delicious little cookie with a marshmallow on top covered in a chocolate shell reminiscent of the Nabisco Mallomar cookies.

Prep Time 30 minutes
Cook Time 8 minutes
Additional Time 2 hours
Total Time 2 hours 38 minutes

Ingredients

  • 1 cup plus 3 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 4 tablespoons unsalted butter, cut into small cubes
  • 1/4 cup vegetable shortening
  • 1/2 cup plus 1 tablespoon sugar
  • 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

  1. In a medium bowl, whisk together the flour, baking powder, and salt.
  2. 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.
  3. 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.
  4. Add the egg yolk and vanilla, beating until light and airy, about 30 seconds.
  5. 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.
  6. 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.
  7. Preheat the oven to 350 degrees. Remove the dough from the refrigerator and divide in half, returning one half to the refrigerator.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.

Notes

1 cup graham cracker crumbs = 8 whole graham crackers pulsed in food processor

Recipe adapted from The Ultimate Chocolate Cookie Book

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Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving: Calories: 97Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 36mgCarbohydrates: 8gFiber: 1gSugar: 4gProtein: 1g

Nutrition Date per 1 cookie

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Be sure to visit the other bloggers participating in the Valentine’s Day event and check out their recipes!

Heart Shaped Chocolate Cake from Julie of The Little Kitchen
Easy Chocolate Mousse from Allison of Celebrating Sweets
Chocolate Marshmallow Cookies from Sheila of Life, Love, and Good Food
Lemon Biscotti from Jenn of Ever AFTER IN THE WOODS
Easy Cream Cheese Candies from Kelly of Live Laugh Rowe
Cornflake Cookies from All The Good Cookies from Wendy of A Day in the Life on the Farm
Strawberry Mochi Cookies from Heather of Delicious Not Gorgeous
Red Velvet Valentine Brownies Recipe from Jennifer of The Rebel Chick
Red Velvet Cupcakes Recipe from Faith of An Edible Mosaic
Chinese Five-Spice Snickerdoodle Cookies from Bridget of Bake at 350
Chocolate Molten Lava Cake from Ashley of Spoonful of Flavor
Double Chocolate M&M Cookies from Melissa of Persnickety Plates
Raspberry Lemon Macaroons from Sue of It’s Okay to Eat the Cupcake
Raspberry Curd from Holly of A Baker’s House
Red Velvet Brownies from Kelly of Kelly Lynn’s Sweets and Treats
Toffee Chocolate Chip Ice Cream Cookie Sandwiches from Audrey of That Recipe
Creamy Raspberry Sherbet Pandemic Punch from Laura of Untwisted Vintage
Chocolate Dipped Strawberry Cake Balls from Lindsey of Lindsey Loo’s Bakery
Chocolate Covered Oreo Pops for Valentine’s Day from Heather of Totally Tailgates
Amaretto Cherry Swirl Cake from Samantha of Haute Pepper Bites
Gluten Free Double Chocolate Bundt Cake from Elaine of Small Farm Big Life
Easy Strawberry Mousse from Caroline of Caroline’s Cooking
Cornflake Cookies from All The Good Cookies #HelpingCookies from Wendy of A Day in the Life on the Farm
Vanilla Bean Cherry Chocolate Kiss Cookies from Colleen of Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Neapolitan Cookies Recipe from Lisa of Blogghetti
Small Batch Almond Thumbprint Cookies from Lauren of Healthy Delicious
Kahlua Truffles from Camilla of Culinary Adventures with Camilla
Red Velvet Brownie Cups from Nikki of Soulfully Made
Triple Chocolate Trifles from Coleen of The Redhead Baker
Cast Iron Skillet Cookie For Two from Aimee of Aimee Broussard
Festive Puppy Chow from Erin of The Speckled Palate
Chewy White Chocolate Raspberry Cookies from Jessica of A Kitchen Addiction
Hot Chocolate Bombs for Valentine’s Day from Anna-Marie of Beauty and the Beets
Chocolate Sandwich Cookies from Lisa of Taste Cook Sip
Peanut Butter Snickerdoodles from Betsy of The JavaCupcake Blog
Cherry Blossom Cookies from Carolann of Apron Warrior
Chocolate Mint Frappuccino Cookies from Peabody of Sweet ReciPEAs
Mini Chocolate Covered Strawberry Cheesecakes from Kate of Kate’s Recipe Box
Almond Flour Peanut Butter Cookies from Shashi of Savory Spin
Funfetti Cookie Bars from Becca of The Salted Cookie
Grapefruit Poppyseed Cake from Michelle of Cold Weather Comfort
White Rabbit Candy Cookies from Linda of Ketchup with Linda
Baby Yoda Valentine’s Day Cookies to Support Cookies for Kid’s Cancer from Jenn of justJENN recipes
Salted Peanut Butter Pretzel Cowboy Cookies from Bree of Baked Bree
Red Velvet Hot Chocolate Bombs from Erin of The Spiffy Cookie
Homemade Hot Chocolate Mix from Gwynn of Swirls of flavor
Cherry Chocolate Chip No Bake Cheesecake from Stefanie of Stef’s Eats and Sweets
Valentine’s Day Homemade Ding Dongs from TammyJo of The Chocolate Cult
Guava Macarons with Coconut Buttercream from Lindsay of Anchored Baking
Valentines Pink Dessert Charcuterie Board for Kids from Nicole of For the Love of Food
Hot Chocolate Cookies from Amanda of A Cookie Named Desire
Cóctel de Camarones from Rebekah of Kitchen Gidget
Cuccidati (Italian Fig Cookies) from Amy of The Nifty Foodie
Lemon Poppyseed Heart Shaped Sandwich Cookies from Lisa of Garlic & Zest
Valentine’s Day Almond Flour Brownies from Kaitlin of I Can Cook That
Peanut Butter Chocolate Cake from Trang of Wild Wild Whisk
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JulieD

Monday 1st of February 2021

Shelia, this looks amazing!! Thank you!!

bridget {bake at 350}

Monday 1st of February 2021

Well, these are absolutely darling!

Holly

Monday 1st of February 2021

Oh how adorable! My son would love making these and eating these with me!

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