Introduction
If you’re looking for a delightful treat that combines a rich chocolate flavor with the gooeyness of marshmallows, this cookie recipe is perfect for you! It’s simple to prepare, and the result is a batch of moist chocolate cookies topped with sweet mini marshmallows and a luscious chocolate frosting. Ideal for parties, gatherings, or just because, these cookies are sure to satisfy any sweet tooth.
Detailed Ingredients with measures
1 cup shortening (or unsalted butter)
2 cups sugar
1 teaspoon vanilla extract
2 eggs
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup baking cocoa
1 cup milk
10 ounces mini marshmallows
Frosting:
2 tablespoons butter, melted
1/4 cup baking cocoa
6 tablespoons milk
1/4 teaspoon salt
4 cups powdered sugar
Prep Time
Prep Time: 15 minutes
Cook Time, Total Time, Yield
Cook Time: 8-10 minutes
Total Time: 25 minutes
Yield: Approximately 24 cookies
Instructions
1. Preheat oven to 350°F.
2. In a large bowl, beat together the shortening, sugar, vanilla, and eggs until well combined.
3. In a separate bowl, whisk together the flour, salt, baking soda, and baking cocoa.
4. Gradually add the dry ingredients to the wet mixture, mixing until combined. Slowly stir in the milk until the dough is smooth.
5. Using a cookie scoop, form dough balls approximately 1.5 inches in diameter and place them on a greased baking sheet.
6. Bake for 8 minutes. Remove from the oven, place 3 to 4 mini marshmallows on top of each cookie, and return to the oven for an additional 30 to 45 seconds.
7. For the frosting, combine the melted butter, baking cocoa, and salt in a bowl, stirring until smooth.
8. Stir in 2 cups of powdered sugar, then add the milk. Gradually add the remaining 2 cups of powdered sugar until the frosting reaches your desired consistency.
9. Spoon the frosting over the warm cookies. Alternatively, place the frosting in a zip-lock bag, cut a small corner off, and squeeze about a teaspoon over each cookie.
10. Allow the cookies to set before serving.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) to ensure it is hot enough for baking.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine 1 cup of shortening (or unsalted butter), 2 cups of sugar, 1 teaspoon of vanilla extract, and 2 eggs. Beat these ingredients together until the mixture is well combined and creamy.
Step 3: Prepare Dry Ingredients
In a separate bowl, whisk together 4 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of baking soda, and 1 cup of baking cocoa until thoroughly mixed.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet ingredients. Mix until combined. Slowly stir in 1 cup of milk until the dough becomes smooth.
Step 5: Shape the Cookies
Using a cookie scoop, form dough balls that are approximately 1.5 inches in diameter. Place the dough balls onto a greased baking sheet, leaving space between them for spreading.
Step 6: Bake the Cookies
Bake the cookies in the preheated oven for 8 minutes. After 8 minutes, remove them from the oven, place 3 to 4 mini marshmallows on top of each cookie, and return them to the oven for an additional 30 to 45 seconds.
Step 7: Make the Frosting
In a bowl, combine 2 tablespoons of melted butter, 1/4 cup of baking cocoa, and 1/4 teaspoon of salt. Stir these ingredients together until the mixture is smooth.
Step 8: Add Sugar and Milk to Frosting
Stir in 2 cups of powdered sugar, then add 6 tablespoons of milk. Gradually add the remaining 2 cups of powdered sugar until the frosting reaches your desired consistency.
Step 9: Frost the Cookies
Spoon the frosting over the warm cookies. Alternatively, place the frosting in a zip-lock bag, cut a small corner off, and squeeze about a teaspoon of frosting over each cookie.
Step 10: Allow to Set
Let the cookies set and the frosting to firm up before serving.
Notes
Note 1: Storage
Store the cookies in an airtight container to maintain freshness, keeping them at room temperature.
Note 2: Variations
You can experiment by adding nuts or chocolate chips to the dough for added texture and flavor.
Note 3: Serving Size
This recipe makes a large batch of cookies, perfect for gatherings or parties. Adjust the portion as needed.
Note 4: Baking Time
Oven temperatures may vary, so keep an eye on the cookies, especially the last few minutes of baking.
Cook techniques
Preparation of Base Dough
Mixing the shortening (or unsalted butter) with sugar, vanilla extract, and eggs creates a creamy base for your cookies, ensuring a well-blended texture.
Combining Dry Ingredients
Whisk together flour, salt, baking soda, and baking cocoa separately before adding it to the wet mixture. This helps to evenly distribute the leavening agents and cocoa throughout the dough.
Forming and Baking Cookies
Using a cookie scoop to form dough balls ensures uniform size, which leads to even baking. Bake at 350°F for a short duration to keep the cookies soft and chewy.
Adding Mini Marshmallows
Placing mini marshmallows on top of cookies just before finishing the baking process allows them to slightly melt, creating a gooey texture without overbaking the cookies.
Making the Frosting
Start by mixing melted butter, baking cocoa, and salt for a rich chocolate base, then gradually incorporate powdered sugar and milk until achieving the desired consistency for spreading or piping.
Applying Frosting
Spoon or pipe the frosting over warm cookies to allow it to set nicely as they cool, ensuring a delightful presentation and flavor combination.
FAQ
Can I use margarine instead of shortening or butter?
Yes, margarine can be used as a substitute, but it may affect the flavor and texture slightly.
What can I substitute for mini marshmallows?
You can use chopped chocolate, chocolate chips, or other candies as an alternative if you prefer.
How do I know when the cookies are done baking?
The cookies should appear set around the edges and slightly soft in the center. They will continue to firm up as they cool.
Can I store these cookies, and if so, how?
Yes, store them in an airtight container at room temperature for up to a week or freeze for longer storage.
How can I ensure my frosting is smooth?
Gradually add the powdered sugar and milk while mixing to prevent clumps, adjusting the consistency as desired.
Conclusion
These chocolate marshmallow cookies are a delightful combination of rich cocoa flavor and fluffy marshmallows, making them a perfect treat for any occasion. The fluffy frosting adds an extra layer of sweetness, creating a delicious dessert that everyone will love. Whether you’re baking for a party or simply satisfying your sweet tooth, these cookies are sure to impress.
More recipes suggestions and combination
Chocolate Chip Cookies
Swap out the baking cocoa for chocolate chips in this cookie base to create classic chocolate chip cookies.
Peanut Butter Swirl Cookies
Add 1/2 cup of creamy peanut butter to the dough for a nutty twist. Top with mini marshmallows for an extra indulgence.
Mint Chocolate Cookies
Incorporate 1 teaspoon of peppermint extract into the dough for a refreshing minty flavor, perfect for the holiday season.
Oreo Cookies
Crush 1 cup of Oreo cookies and fold them into the dough for a crunchy texture and an added burst of chocolate.
Double Chocolate Cookies
Increase the cocoa to 1 1/2 cups and add chocolate chunks or chips to the dough for a decadent double chocolate treat.
Coconut Marshmallow Cookies
Mix in 1 cup of shredded coconut to the dough before baking for a tropical coconut flavor that pairs beautifully with marshmallows.
Caramel Stuffed Cookies
Insert a piece of caramel candy in the center of each cookie before baking for a gooey surprise inside.
Cherry Almond Cookies
Add 1 cup of chopped maraschino cherries and 1/4 teaspoon of almond extract for a fruity and nutty flavor combination.
