Chocolate and peanut butter is about as good as it gets for me, but throw in marshmallows and fudge frosting and you have one heck of a winning combination. I’ve seen a number of chocolate-covered marshmallow type cookies that are riffs on moon pies, but these are quite different. It’s an actual cookie (chocolate-peanut butter cookie, thankyouverymuch), topped with a marshmallow and then covered in a fudge frosting. In a word, these soft, chewy little gems are amazing.
While making these cookies, I was reminded of peanut butter blossom cookies. The super-soft chocolate peanut butter cookies are baked a couple minutes short of doneness, then topped with marshmallow halves and baked for an additional two minutes. That’s just long enough to set the cookies and puff the marshmallows. It took all the restraint I had not to start eating the melty marshmallow cookies straight from the oven. The wait was worth it, though, because once they are cool, an easy fudge frosting is stirred together and poured over the cookies. Finish them off with some bright sprinkles and you have irresistible little mounds of chocolate, peanut butter and marshmallow goodness.
These cookies have me totally rethinking traditional s’mores. Next time, I’m definitely going to put a smear of peanut butter on the graham crackers before adding the chocolate and marshmallow. Now I’m craving cookies and s’mores!
One year ago: Peach Coffee Cake
Two years ago: No-Bake Creamy Peanut Butter Pie
Three years ago: Mocha Cupcakes with Espresso Frosting
Four years ago: Pistachio Nut Ice Cream
Six years ago: Pasta Carbonara Florentine
Chocolate Marshmallow Cookies
Yield: About 34 cookies
Prep Time: 1 hour 30 minutes
Cook Time: 12 minutes
Total Time: 2 hours 30 minutes
Soft chocolate-peanut butter cookies are topped with a marshmallow and covered in chocolate.
For the Cookies:
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
4 tablespoons unsalted butter, at room temperature
½ cup + 2 tablespoons granulated sugar
¼ cup creamy peanut butter
½ teaspoon vanilla extract
2 tablespoons + 1 teaspoon milk
17 large marshmallows, halved crosswise
For the Frosting:
2¼ cups powdered sugar
4½ tablespoons unsalted butter, at room temperature
¼ cup unsweetened cocoa powder
¼ cup hot water
¾ teaspoon vanilla extract
Sprinkles, for decorating
1. Make the Cookies: In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt; set aside.
2. Using an electric mixer, cream together the butter, sugar and peanut butter on medium-high speed until light and fluffy, about 3 minutes. Add the egg and beat until combined. Add the vanilla, beat until combined, then scrape down the sides of the bowl. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the milk in 2 additions, scraping down the sides of the bowl as needed. Refrigerate the dough until it is firm, about 1 hour.
3. Preheat oven to 350 degrees F. Adjust oven racks to upper-middle and lower-middle positions. Line two baking sheets with parchment paper. Scoop out 2 teaspoons dough at a time (I used a small cookie scoop), and place on the prepared baking sheets about 2 inches apart.
4. Bake until the edges appear dry, 8 to 10 minutes, rotating sheets halfway through the baking time. Remove the cookies from the oven and press a marshmallow half into the center of each cookie. Return to the oven for 2 more minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
5. Make the Frosting: In a medium bowl, whisk together the powdered sugar, butter, cocoa powder, water and vanilla extract. Top each cookie with a heaping teaspoon of frosting, pushing it to the edges so the frosting falls down the sides of the cookie. Top with sprinkles and let sit for at least 30 minutes before serving. Cookies can be stored at room temperature in an airtight container for up to 2 days.
(Recipe adapted from Cook’s Country)