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Dark Chocolate Marshmallow Cookies

Yields 3 dozen     adjust servings



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.

Recipe Notes