Chocolate Frosted Marshmallow Cookies

Wow, it’s 89 degrees today! Time to put a log on the fire and break out the sweaters…or do some baking. I made some chocolate cookies.


This recipes is based on something I got from a Yahoo group, but I believe the original is from Taste of Home. It’s a cousin to the old Aunt Ann Chocolate Sundae cookies, but different – no cherry, flatter, made with cocoa instead of chocolate, butter instead of shortening and if you ask me, the icing is richer. Oh, and just so you, the icing firms up so you can stack these. This is good news if you’re giving them away or taking them to work. I could stack these even before I chilled them, at which point the icing got very firm.


Chocolate Frosted Marshmallow Cookies

1-3/4 cups all-purpose flour (225 grams) spoon and sweep
1/2 cup unsweetened cocoa powder (45 grams)
1/2 teaspoon baking soda (2 ml)
3/4 teaspoon salt (3 ml)
4 oz (1 stick) unsalted butter (114 grams)
1 cup granulated sugar (192 grams)
1 large egg
1 teaspoon vanilla extract – 5 ml
1/2 cup milk – 114 ml
1/2 cup chopped pecans or walnuts, lightly toasted
12-14 giant marshmallows, halved

4 tablespoons unsalted butter
2 squares (1 ounce each) unsweetened chocolate
1 ounce semi-sweet chocolate or 3 tablespoons chocolate chips
2 cups confectioners’ sugar
3 to 6 tablespoons brewed coffee

Preheat oven to 375 degrees F. and line 2 cookie sheets with parchment paper.

Mix the flour, cocoa powder, baking soda and salt together in a bowl and set aside.

Beat butter and sugar together in a large mixing bowl using high speed of an electric mixer. Beat in the egg and vanilla. Scrape sides of bowl and by hand, add milk and flour mixture to batter alternately, beginning and ending with flour. Stir in pecans.

Drop by slightly rounded tablespoonfuls (12 to a sheet) a few inches apart onto the cookie sheets. Bake for 6 minutes. Press a
marshmallow half, cut side down, onto each cookie. Bake 2 minutes
longer or until marshmallow is softened. Remove to wire racks to cool.

In a microwave-safe bowl, melt butter and chocolate squares; stir
until smooth. Beat in confectioners’ sugar and about half of the coffee. Beat with hand held electric mixer or by hand until smooth, adding more coffee as needed to make it soft. Transfer frosting to a pastry or
plastic bag (I used a freezer bag; cut a small hole in one corner of bag. Pipe over the cookie to cover the marshmallow.

Makes about 28-30 cookies

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  1. Louise says

    Wow. A cold snap. And just after the air conditioning was fixed. 🙂 You didn’t say how these cookies taste.

  2. says

    Ahh, cool! It’s only about 80 here today–the nicest thing is LOW humidity!

    Yeah for 89 in Austin!

    Yum to ‘schmallows! You could roast them on the open fire!

  3. says

    Hi Anna, We’re enjoying a bit of a cool snap ourselves…I think we made it up to 92 today, and now it’s about to rain. Yippee! These cookies look great. I love that the icing firms up. Were the cookies chewy? I’m not a huge marshmallow fan, so I might try these with a big fat walnut half on top.

  4. Martha in KS says

    My Mom first made those for Xmas 1963. I remember it well because we went to our TX cousins’ house for the holidays & the car-top luggage rack was filled with “a thousand cookies”. We were some happy 9 kids!

  5. says

    Those look wonderful! I couldn’t help but notice your “HEB” on the plate…I miss my Central Market and HEB. We moved from Texas 2 years ago and I still miss it!! But you guys have had the heat this year!! Whew!!

  6. says

    Nashville has been having an amazing cool snap, with highs in the 70’s, lows in the 50’s. I’ve needed a sweater these last two mornings! The cookies look great and I really like the icing recipe. I can see using this for other purposes as well.

  7. says

    These look great! Are they moister than the Chocolate Sundae Cookies? The Chocolate Sundae Cookies are great but I think the texture is better the second day which is unusual for a cookies.

  8. says

    Sue, it’s been a while since I made the chocolate sundae cookies so I’m not sure. These are probably better the second day too.

  9. says

    Nancy, I shop all over the place, but we have a great H.E.B. near our house. Their store-brand products are very good.

    Lisa, I liked the icing too. You might get different results based on types of chocolate used. I used Ghirardelli unsweetened and Ghirardelli Bittersweet Chips for the semi-sweet. The icing isn’t runny and the consistency is kind of strange at first. It seizes up a little bit and doesn’t spread very smoothly, which I guess is why you have to pipe it out of a bag. It sets like a champ so it’s worth it.

  10. says

    Oooh! I just saw this recipe in a Taste of Home magazine, so you’re right about its origin! ToH has some fun issues out right now…I caved in and bought “Bake Sale” and “Fun Foods”. Now I just need a time to make all these fun creations!!

    It’s good to know that these would travel well. I have another bake sale coming up, and these have a good summery flavor with the marshmallows, too!

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