Chocolate Marshmallow Cookies Recipe

Chocolate Marshmallow Cookies Recipe

Soft and delicious, this Chocolate Marshmallow Cookie recipe will be a hit in your home!

I was in the mood for baking. I had a bit of extra time on my hands so I could even whip up a cookie recipe that had multiple parts. Grabbing my Into Our Second Century School Sisters of Saint Francis cookbook that I picked up six or seven years ago from Greene’s Exit 215 Antique Mall in Rensselaer, Indiana, I found the marshmallow cookie recipe.

Remembering how much we enjoyed Chocolate Marshmallow Bars before, I figured this would go over well.

These nuns can cook! These cookies lasted three days in our home. Three days. That has to be some kind of record! We munched on them on our way home from the Indy Fuel hockey game. The perfect after hockey snack!

Chocolate Marshmallow Cookies Recipe

Print Chocolate Marshmallow Cookies Recipe

Rating: 51

Prep Time: 10 minutes

Cook Time: 9 minutes

Total Time: 30 minutes

Yield: 36 Cookies

Another wonderful recipe from my antique shop find several years ago: Into Our Second Century by the School Sisters of Saint Francis.

Ingredients

COOKIES
• 1 3/4 Cup Flour
• 1/2 teaspoon Salt
• 1/2 teaspoon Baking Soda
• 1/2 Cup Cocoa
• 1/2 Cup Butter or Margarine
• 1 Cup Sugar
• 1 Egg
• 1 teaspoon Vanilla Extract
• 1/4 Cup Milk
• 36 Large Marshmallows, Halved
FROSTING
• 3 Tablespoons Butter
• 3 oz. Unsweetened Chocolate
• 3 Cups Powdered Sugar
• 1 1/2 teaspoons Vanilla Extract
• UP TO 1/2 Cup Milk

Instructions

COOKIES
1. Combine Flour, Salt, Baking Soda, and Cocoa. Set aside.
2. Cream together Butter and Sugar.
3. Add Egg and mix well.
4. Combine Vanilla Extract and Milk.
5. Add Cocoa Mixture alternatively with the Milk. Mix just to combine.
6. Using a cookie dough scoop that holds 2 teaspoons, drop onto parchment-lined baking sheets.
7. Bake 350* for 8 minutes.
8. Remove from oven and place a marshmallow half cut side down. Bake 1 minute longer.
9. Cool.
FROSTING
10. Melt Butter and Chocolate in pan.
11. Remove from heat and mix in Powdered Sugar and Vanilla Extract.
12. Slowly stir in milk, up to 1/2 cup, to achieve desired consistency.

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