Dark Chocolate Marshmallow Cookies | These chewy delights are completely addictive. With a dark chocolate chewy cookie base, a marshmallow center, a touch of crunch from the pecan, and another layer of chocolate drizzle, these decadent chocolate treats remind me of a rocky road candy bar and will put everyone in the party mood.
When it comes to making a chocolate cookie you want it to be full of chocolate flavor. These soft fudge brownie like cookies are topped with a gooey baked marshmallow all hidden under a blanket of decadent melted chocolate. Perfect for the chocolate lover in your life!
Treat your family, friends and co workers to a Christmas Cookie tray this year! Here are a few of my favorites. Copycat Peanut Butter Sandwich Cookies, Toasted Coconut Chocolate Chip Oatmeal Cookies, Grandma B’s Persimmon Cookies, Pecan Sandies with Praline Filling and Brown Butter Glazed Pecan Crescent Cookies. DON’T SEE WHAT YOU WANT? Click here for over 90 RECIPES—->>>>COOKIE RECIPES.
COOKIES MAKE GREAT GIFTS! Look below for three different styles of gift tags. You can use them for a cookie exchange party, to give to a friend, teacher or secret Santa!
SPECIAL DELIVERY (link) Click the link to get your printable gift tags. Best if printed out on card stock paper.
SECRET SANTA (link) Click the link to get your printable gift tags. Best if printed out on card stock paper.
MERRY CHRISTMAS (link) Click the link to get your printable gift tags. Best if printed out on card stock paper.
Dark Chocolate Marshmallow Cookies
For the Cookies
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 18 large marshmallow, cut in half widthwise
- 36 pecan halves
For the Chocolate Drizzle
- 6 tablespoons unsalted butter
- 2 tablespoons unsweetened cocoa
- 1/4 cup milk
- 1 3/4 cups powdered sugar
- 1/2 teaspoon vanilla extract
For the Cookies:
Preheat oven to 350°, Line two cookie sheets with parchment paper. In a large mixing bowl cream together the butter and sugar, add egg, milk and vanilla; mix well. In a medium blow whisk together the flour, cocoa, baking soda and salt. Beat flour mixture into butter mixture just until combined. Using a small ice cream scoop (about 1 1/2 tablespoons) drop onto prepared cookie sheets. Bake 8 minutes. Take cookies out of the oven and place cut marshmallows into the center of each cookie. Put cookies back in the oven and continue baking 3 to 5 minutes or until the marshmallow begins to soften. Cool on wire cooling rack.
For the Chocolate Drizzle:
In a small saucepan, combine the butter, cocoa and milk. Bring to a boil; boil 1 minutes, stiffing constantly. Cool slightly; transfer to a small mixing bowl. Beat in powdered sugar and vanilla until smooth. Drizzle over the top of each cookie. Top each cookie with a pecan half.
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