These chocolate covered chocolate marshmallow cookies are fun, easy, and a tasty treat. A favorite from my childhood!
Anyone in my family should immediately recognize these cookies, as they were a favorite in our house. Soft chocolate cookies topped with marshmallows during the last few minutes of baking until soft and covered in melted chocolate. Simple, fun, and pretty darn tasty.
I think this is the first time I’ve baked them since I’ve left home, which is such a shame. I browse cookbooks, magazines, and the internet looking for great recipes while this one sat right under my nose. Of course, I already knew this recipe was great, I just needed a little reminding.
With Mother’s Day coming up this weekend, I’ve been thinking about my Mom and comforting memories from my childhood. I’m the oldest of seven children, so things were pretty busy. My Mom always worked hard to provide us with great home-cooked meals, but homemade treats just for the fun of it were a little more rare, and special.
Which made them memorable. Like strawberry shortcake for breakfast the morning I flew to NYC on a school choir trip, or ice cream cookie sandwiches on a hot summer evening to eat outside after dinner (because it was too hot inside), or chocolate covered chocolate marshmallow cookies baked just because she knew we liked them.
I will always remember these cookies fondly, and I hope that someday my children will too. Now that I’ve remembered how much I love them, I think I’ll be churning a lot more out over the years.
Happy Mother’s Day, Mom. Thanks for a great recipe!
What recipe do you remember fondly from your childhood?
baking tip:How to Melt Chocolate
Melting chocolate is easy! Just be sure you don’t overheat the chocolate as it can scorch and seize very quickly. When almost all of the chocolate is melted and only a few chunks remain, remove from the microwave and stir until fully melted and smooth. For best results use high quality chopped chocolate and not chocolate chips.
In the microwave— Place chopped chocolate in a microwave-safe bowl. Microwave on high in 30 second intervals, stirring the chocolate after each.
On the stovetop— Place chopped chocolate in a heatproof bowl (I like to use glass) set over a small saucepan of boiling water. You can also use a double boiler. Stir frequently as chocolate melts.
Chocolate Covered Chocolate Marshmallow Cookies
- 1/2 cup (113 grams) unsalted butter
- 1 1/2 cups (300 grams) sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups (250 grams) all-purpose flour
- 2/3 cup (57 grams) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Approximately 3 dozen marshmallows1 cup (7 oz, 200 grams) dark or semi-sweet chocolate, chopped or use chips
- Preheat oven to 350 degrees. Line a sheet pan with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium high speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing after each. Add the vanilla.
- In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Add to the mixer all at once and mix until just combined.
- Scoop by the rounded tablespoon onto the prepared sheet pan. Bake until cookie tops start to crack, about 8 minutes. Remove from the oven and immediately top each cookie with a marshmallow. Return the pan to the oven and bake an additional 2 minutes. Remove cookies from the oven and use your fingers to flatten the marshmallows a little. Let cool completely.
- Place the chopped chocolate in a heat proof bowl and set over a pan of barely simmering water. Let chocolate melt, stirring frequently, and remove as soon as no lumps remain. Use a spoon to cover each cooled cookie with chocolate. Put in the fridge to firm up.
- Store cookies in an airtight container at room temperature. Cookies are best if consumed the day they are made, but will keep for several days.