Chocolate Covered Marshmallow Cookies

Total Time:
25 min
10 min
5 min
10 min

about 2 dozen cookies

  • 3 cups flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 3/8 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 12 tablespoons butter
  • 3 eggs, whisked together
  • Homemade marshmallows, recipe follows
  • Chocolate glaze, recipe follows
  • Homemade marshmallows:
  • 1/4 cup water
  • 1/4 cup light corn syrup
  • 3/4 cup sugar
  • 1 tablespoon powdered gelatin
  • 2 tablespoons cold water
  • 2 egg whites
  • 1/4 teaspoon pure vanilla extract
  • Chocolate glaze:
  • 12 ounces semisweet chocolate
  • 2 ounces cocoa butter or vegetable oil
  • Blend the dry ingredients in a mixer fitted with a paddle attachment. Add the butter and mix on low speed until sandy. Add the eggs and mix to combine. Form the dough into a disk, wrap and refrigerate at least 1 hour and up to 3 days. When ready to bake, grease a cookie sheet or line it with parchment paper or a nonstick baking mat. Heat the oven to 375 degrees F.

  • On a lightly floured surface, roll out the dough to 1/8-inch thickness. Use a cookie cutter to cut out small rounds of dough, 1 to 1 1/2 inches. Transfer to the prepared pan and bake until light golden brown, about 10 minutes. Let cool to room temperature.

  • Pipe a "kiss" of marshmallow onto each cookie. Let set at room temperature for 2 hours.

  • Line a cookie sheet with parchment or a nonstick baking mat. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

  • Note: if you don't want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade marshmallows:
  • Homemade Marshmallows: Combine the water, corn syrup, and sugar in a saucepan, bring to a boil until "soft-ball" stage, or 235 degrees on a candy thermometer. Meanwhile, sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla and continue whipping until stiff. Transfer to a pastry bag.

Chocolate glaze:
  • Chocolate Glaze: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

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4.0 15
Reading the other reviews, I decided to cut down on time/steps and use store bought marshmallows, and THANK GOODNESS I did! These cookies take all day to make. The cookie part is very tasty, but it ended up yielding 70 cookies, and I used a 2" biscuit cutter!! The chocolate proportions are completely wrong. I used a BIG bag of chocolate chips. I would suggest not using the veggie oil. It doesn't allow the chocolate to set hard. They still set, but are a little sticky (like fudge to touch. I made these for Christmas so I put them in cupcake papers to store in the freezer. I think this will help with their stickiness as well. I hope they freeze well..... The cookies are tasty... The bottom cookie is soft, not hard like the shortbread I was expecting. Overall the recipe is very good, just be prepared with a lot of counter room, parchment paper, time, and room! Also be prepared for more cookies! item not reviewed by moderator and published
I am an experienced baker and I made this cookie recipe twice to make sure I didn't miss anything. Sorry to say it was a huge disappointment both times. The three cups of flour to one-half cup of sugar is not very cookie-like and isn't sweet enough to carry the marshmallow and chocolate. Very biscuit like. The marshmallow recipe is OK and the chocolate coating never dried or got hard - I could not serve these cookies. The recipe also made over 4 dozen 1" cookies. item not reviewed by moderator and published
I followed the cookie part of the recipe, used store-bought marshmallows (to save time and tempered some semi-sweet chocolate (instead of adding oil. Tempered chocolate will not stick to your fingers once it is set. It was AWESOME! I have to warn you the dough makes plenty of cookies. I made 43 1" cookies for half the recipe. Froze the other half for next week's treat and I'll probably make my own marshmallows next time. item not reviewed by moderator and published
Lemme say that my version of this recipe was quite special. I totally and completely veganized it (no eggs/no dairy/NO GELATIN) The cookie dough is not the kind I'd go eating plain, and with store bought marshmallows (sara's, which are square and vegan) you end up with a funny looking square lump under the chocolate. OH WELL. Cause they taste awesome! Brought these to my volunteer workplace for Christmas on a plate with other vegan goods (cream cheese brownies anyone??! :)) And got thumbs up from the omnivores. Will make again. item not reviewed by moderator and published
This was such a disappointment. I consider myself an expereinced home cook. I followed the directions. First, I found the cookie dough too dry. I did bake this on a snowy day so perhaps my house was very dry. I used one extra egg yolk which solved the problem. The marshmallow came out great! I piped the marshmallow on top of the cookie, which did look like a "kiss: but it didn't end up looking rounded like a mallomar (what I was looking for). After I was done piping I tried to push down the peaks of the "kisses", but the marshmallow was already too stiff. The final part - dipping in chocolate (and agian I followed the directions exactly), was a disaster as the chocolate never "dried" or became hard. There is no way I can serve these as the chocolate just melts in your hand when you pick them up. The entire process is very time consuming. Perhaps I should have tempered the chocolate instead of follwoing the directions. item not reviewed by moderator and published
After reading the reviews, I thought I'd go even simpler. I bought Nilla Wafers and used them as the cookie base. Did the homemade marshmallows, mixed 1 bag of semi-sweet and 1 bag of milk chocolate for the coating and wow, super, super yummy! item not reviewed by moderator and published
These were pretty good, they definitely made a lot of cookies, which is good. I don't think I would have like doing all that work for only 24 cookies or so, I got more like 60-70 cookies out of this recipe. I had fun making them. The only thing I'd change that I will definitely change next time will be adding paraffin wax instead of vegetable oil to the melting chocolate. The oil didn't allow the chocolate to set as well as i hoped. They are solid but start to rub off on your fingers, so aren't as clean to pack or eat. I like using the paraffin because they set hard, have a crunch, but still have that nice shine that the oil gives the chocolate as well. item not reviewed by moderator and published
I'm givng this 5-stars with my one change. The cookie base makes a large amount cookies so its quite time consuming. The second time I made the cookies I used store bought graham crackers. I cut them into little squares, pipped on the marshmallows and then dipped in chocolate. Delicious and easy homemade s'mores. Everyone loves them and still delicious w/out the homemade cookie base. item not reviewed by moderator and published
This recipe took a large amount of effort, with a large number of steps, to create what was ultimately a pretty mediocre product. My fiance liked them a lot, but only because they taste just like the Mallomars you can buy at the store. With this much difficulty, I'd rather be making an impressive pastry or at least something delicious. item not reviewed by moderator and published
Love this recipe!! The cookie base dough was easy to make and handle. It is so worth it to take the time and make the marshmallow yourself. As long as you have a sturdy stand mixer it is not difficult at all, just a little time consuming. I was looking for a new cookie to make for a cookie exchange and this one is a winner. I made 1" cookies ( one perfect mouthful) and was able to make 8 dozen by making 2 batches of the marshmallows. I also had to make 2 batches of the chocolate glaze. item not reviewed by moderator and published
These cookies were very tasty. I would only add that I believe that the time listed on the recipe isn't accurate. I thought they were time consuming (if you make the marshmallows), and the directions seemed a little vague to me. Despite these factors the cookies turned out good and the family enjoyed them. item not reviewed by moderator and published
I made these cookies at christmas to give out in buckets to my husbands clients at work. I ended up eating half of them before they even left the kitchen. If your trying to watch your weight, dont make these cookies cause you cant eat just one. I plan to make these a tradition! item not reviewed by moderator and published
i had so much fun making this and they were soooo good! item not reviewed by moderator and published
These were so good. The chocolate took a while to set, and I should have rolled out the cookies thiner because they poofed up more than I expected, but such a great recipe. I was thinking it might be wonderful to flavor the marshmallow next time, and maybe even tint it with food coloring to make it look more professional. item not reviewed by moderator and published
This recipe worked like a charm on my secret crush. I love this treat. It's delici'. item not reviewed by moderator and published
The oil isn't what makes the chocolate set soft. The chocolate has to be tempered to get a crisp, firm texture as it had before melting. item not reviewed by moderator and published
Chocolate has to be tempered to set with a shine (regardless of oil) item not reviewed by moderator and published

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Recipe courtesy of Nancy Fuller