Best Spicy Chocolate Marshmallow Cookies Recipes

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CHOCOLATE MARSHMALLOW COOKIES



Chocolate Marshmallow Cookies image

Chocolate Marshmallow Cookies have a delicious chewy cookie, topped with a warm marshmallow and smooth chocolate frosting.

Provided by Lauren Allen

Categories     Dessert

Time 30m

Number Of Ingredients 14

1/2 cup unsalted butter
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
15 large marshmallows (, halved)
1/2 cup butter (, softened)
2 Tablespoons unsweetened cocoa powder
2 1/2 Tablespoons milk
2 cups powdered sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  • Add the butter and sugar to a mixing bowl and cream together until light and fluffy, about 3 minutes. Add eggs and vanilla and mix well.
  • In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Add to the bowl with the creamed butter mixture and stir just until combined.
  • Scoop the dough by rounded tablespoons onto your cookie sheet. Bake for 8 minutes. Remove from oven and top with a marshmallow half (cut-size down). Return to oven for 2 minutes.
  • Allow to cool completely while you make the frosting.

Nutrition Facts : Calories 197 kcal, Carbohydrate 33 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 28 mg, Sodium 70 mg, Sugar 25 g, ServingSize 1 serving

SPICY CHOCOLATE MARSHMALLOW COOKIES



Spicy Chocolate Marshmallow Cookies image

Here you go, chocolate, coconut, almonds, spices and marshmallows all in one cookie. Makes one think of Christmas. I usually make my cookies larger, you could probably get 36 cookies depending on how big you go, if you make them larger, remember to check them and cook a little longer, if necessary.

Provided by Baby Kato

Categories     Dessert

Time 25m

Yield 24 cookies

Number Of Ingredients 14

1/2 cup butter, unsalted softened
3/4 cup sugar, white
1 egg, large
1/4 cup evaporated milk
1 teaspoon vanilla extract, pure
1 3/4 cups flour
1/4 teaspoon pumpkin pie spice
1/3 cup cocoa, good quality
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup coconut
1/4 cup sliced almonds
1/4 cup chocolate chips
1/4 cup mini marshmallows

Steps:

  • Preheat oven to 350 degrees.
  • In a large mixing bowl, cream the butter and sugar together.
  • Add the egg, milk and vanilla, making sure to mix well.
  • Next combine the flour, pumpkin pie spice, cocoa, baking soda and salt, gently beat into the creamed mixture.
  • Lastly add the coconut, almonds, chocolate chips and marshmallow.
  • Drop the batter by rounded teaspoon onto an ungreased cookie sheet.
  • Bake in a 350 degree oven for 10 minutes.
  • Cool completely on wire rack.

Nutrition Facts : Calories 122.6, Fat 6.1, SaturatedFat 3.6, Cholesterol 19.7, Sodium 109, Carbohydrate 16.1, Fiber 1, Sugar 7.7, Protein 2

CHOCOLATE MARSHMALLOW COOKIES



Chocolate Marshmallow Cookies image

chocolate brownie-like cookies with a marshmallow center frosted with chocolate frosting. This one came from an older lady friend (Amy Walling) I knew as a kid who also taught me to crochet. This cookie is not for someone who is watching their figure, very decadent. I always double the batch because these cookies do not last long and you have enough frosting for a double batch.

Provided by chocoholic in AZ

Categories     Drop Cookies

Time 20m

Yield 30 cookies

Number Of Ingredients 14

1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla extract
1/4 cup milk
1 3/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup powdered baking cocoa
20 large marshmallows (cut in half)
1 cup sugar
1/4 cup milk
1/4 cup butter
1/2 cup semi-sweet chocolate chips

Steps:

  • Cookies:.
  • cream together butter and sugar with a hand held electric mixer.
  • Add egg, then vanilla and milk.
  • Then add flour, salt, baking soda, and cocoa.
  • Drop by spoonfuls on to a greased cookie sheet.
  • Bake @ 350 degrees for 8 minutes
  • Then press marshmallow (cut side down) on to cookie.
  • Put cookies back in oven for 2 more minutes.
  • Let cookies cool then frost.
  • Frosting:.
  • In a sauce pan combine sugar, milk and butter.
  • Bring to a boil, stir and remove from heat.
  • Add chocolate chips to hot mixture and let cool stirring occasionally. Frosting will come together as it cools.

CHOCOLATE MARSHMALLOW COOKIES



Chocolate Marshmallow Cookies image

Make and share this Chocolate Marshmallow Cookies recipe from Food.com.

Provided by HeatherN

Categories     Dessert

Time 1h

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 13

1 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cocoa
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
1/2 cup milk
36 large marshmallows, cut in half (so there are two full circles, not two half circles.)
2 cups powdered sugar
1/2 cup cocoa
4 -6 tablespoons hot milk

Steps:

  • Preheat oven to 375.
  • Sift together flour, soda, salt and cocoa.
  • Cream shortening, sugar, egg and vanilla.
  • Add dry ingredients to creamed mixture alternately with milk.
  • Form into 1 1/2 inch balls and bake on greased cookie sheet for 8-10 minutes. Press 1/2 a marshmallow onto each cookie, bake an additional 2 minutes, or until marshmallow is melted.
  • Combine frosting ingredients. Spoon frosting over each cooled cookie. (Or for a more dazzling effect, pour frosting into the corner of a ziplock bag, snip off the corner, and drizzle frosting across cookie.).

Nutrition Facts : Calories 131.4, Fat 3.5, SaturatedFat 0.9, Cholesterol 5.9, Sodium 60.2, Carbohydrate 24.1, Fiber 0.6, Sugar 16.1, Protein 1.5

SURPRISINGLY NOT-TOO-BAD FOR YOU CHOCOLATE-MARSHMALLOW COOKIES



Surprisingly Not-Too-Bad for You Chocolate-Marshmallow Cookies image

These can be as healthy as you want them, but they are to die for! If you can, I urge you to invest in a stone baking sheet, they are fabulous for making cookies. Also, take the cookies out before you think they're done; they will crisp up after they're taken out.

Provided by Bluucantu

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 54m

Yield 12

Number Of Ingredients 12

⅓ cup white sugar
¼ cup vegan margarine (such as Earth Balance®)
¼ cup brown sugar
1 egg white
1 ½ teaspoons vanilla extract
1 cup whole wheat pastry flour
¼ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup semisweet chocolate chips (such as Ghiradelli® 60% Cacao)
⅓ cup chopped pecans
⅓ cup marshmallow cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat white sugar, margarine, and brown sugar together in a bowl using an electric mixer until creamy. Add egg white and vanilla extract; mix until well blended.
  • Combine flour, cocoa powder, baking soda, and salt in a separate bowl. Add flour mixture to the sugar mixture gradually, using a wooden spoon to work the dough together. Stir in chocolate chips and pecans.
  • Drop dough by the teaspoonful onto a baking sheet. Smoosh cookies down a little and make an indentation in the middle of each one. Place a small spoonful of marshmallow cream into the indentations.
  • Bake in the preheated oven until golden brown, 8 to 10 minutes. Cool on the baking sheet for 1 minute; transfer to a wire rack to cool completely, about 30 minutes.

Nutrition Facts : Calories 173 calories, Carbohydrate 24 g, Fat 8.6 g, Fiber 2.1 g, Protein 2.3 g, SaturatedFat 2.6 g, Sodium 147.4 mg, Sugar 15.4 g

HOT CHOCOLATE COOKIES WITH MARSHMALLOW GLAZE



Hot Chocolate Cookies with Marshmallow Glaze image

Easy, chewy chocolate cookies made with instant hot cocoa mix for a yummy childhood favorite flavor, complete with a marshmallow glaze. A family favorite at Christmas time.

Provided by Stacey Hahn

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 43m

Yield 32

Number Of Ingredients 10

8 (1 ounce) envelopes instant hot cocoa mix
½ cup butter, softened
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup confectioners' sugar
2 tablespoons milk
5 large marshmallows
1 tablespoon butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine hot cocoa mix, 1/2 cup butter, and eggs in a large bowl; beat with an electric mixer until creamy. Add flour, baking powder, and salt gradually; mix well. Drop teaspoonfuls of the dough onto ungreased baking sheets.
  • Bake in the preheated oven until edges are dry, about 8 minutes. Let cool on the baking sheets for 5 minutes. Transfer to wire racks to cool completely.
  • Mix confectioners' sugar and milk together in a small bowl.
  • Combine marshmallows and 1 tablespoon butter in a microwave-safe bowl. Microwave until marshmallows melt, about 30 seconds. Stir into confectioners' sugar mixture with a fork until smooth.
  • Drizzle marshmallow glaze over cooled cookies. Let stand until set, about 15 minutes.

Nutrition Facts : Calories 108.8 calories, Carbohydrate 16.8 g, Cholesterol 20.3 mg, Fat 3.9 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 2.3 g, Sodium 112.8 mg, Sugar 9.2 g

SPICY MEXICAN HOT CHOCOLATE COOKIES



Spicy Mexican Hot Chocolate Cookies image

These cookies are the best of 2 worlds. The sweetness of chocolate with a kick from cayenne.

Provided by Brandi Rose

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 35m

Yield 24

Number Of Ingredients 12

1 ¾ cups white sugar, divided
1 cup softened butter
1 teaspoon vanilla extract
½ teaspoon sea salt
2 large eggs
2 teaspoons cream of tartar
1 teaspoon baking soda
½ cup unsweetened cocoa powder
1 teaspoon ground cinnamon, divided
½ teaspoon cayenne pepper
2 ¼ cups all-purpose flour
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  • Beat 1 1/2 cups sugar, butter, vanilla extract, and salt together in a bowl until fluffy. Beat in eggs; add cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into the dough.
  • Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in a bowl.
  • Roll heaping tablespoons of dough into balls. Roll balls in the sugar-cinnamon mixture and place on the prepared baking sheets.
  • Bake in the preheated oven until centers are set and edges crack slightly, about 10 minutes. Cool on baking sheets for 5 minutes.

Nutrition Facts : Calories 212 calories, Carbohydrate 29.2 g, Cholesterol 35.8 mg, Fat 10.6 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 6.4 g, Sodium 151 mg, Sugar 18.5 g

CHOCOLATE MARSHMALLOW COOKIES



Chocolate Marshmallow Cookies image

What fun! These double-chocolaty delights have a surprise inside! Atop the chocolate cookie base, marshmallow peeks out under chocolate icing. Kids love them! -June Formanek, Belle Plaine, Iowa

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 17

1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/4 cup 2% milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
18 large marshmallows
ICING:
6 tablespoons butter, softened
2 tablespoons baking cocoa
1/4 cup 2% milk
1-3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
Pecan halves

Steps:

  • In a large bowl, cream butter and sugar. Add egg, milk and vanilla; mix well. Combine the flour, cocoa, baking soda and salt; beat into creamed mixture. , Drop by tablespoonfuls onto ungreased baking sheets. Bake at 350° for 8 minutes. Meanwhile, cut marshmallows in half. Press a marshmallow half, cut side down, onto each cookie. Return to the oven for 2 minutes. Cool completely on a wire rack., For icing, in a small saucepan, combine butter, cocoa and milk. Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly; transfer to a small bowl. Beat in confectioners' sugar and vanilla until smooth. Spread over the cooled cookies. Top each with a pecan half.

Nutrition Facts : Calories 125 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 92mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.

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