Chocolate Toasted Marshmallow Cookies
These chocolate toasted marshmallow cookies are basically a campfire in cookie form! A rich, chocolatey cookie base gets topped with a fluffy toasted marshmallow frosting that’s so addicting you might just want to eat it with a spoon. To take them over the top, we torched some mini marshmallows right on top for that perfectly toasted, gooey finish that makes each bite taste like a s’more, but way easier to enjoy anytime, anywhere. If you love chocolate and marshmallows, these cookies are pure magic!
Top It How You Like
The fun part about these chocolate toasted marshmallow cookies is how easy they are to customize! Want the full s’mores vibe? Sprinkle graham cracker crumbs on top for the classic crunch. You can pipe the frosting with a piping bag, use a plastic bag for a quick swirl, or just dollop it on with a spoon for a more rustic, homemade look. Either way, each cookie ends up looking and tasting amazing!
No matter the season, I always seem to come back to these chocolate toasted marshmallow cookies, they are a crowd favorite every single time. I’ve always loved s’mores, but these take it to a whole new level. The frosting alone is absolutely insane, sweet, fluffy, and perfectly toasted, making these cookies way better than your classic campfire treat!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, chocolatey, and perfectly toasted!
Once you have all of the ingredients ready to go, you’re officially set up for chocolate toasted marshmallow cookie success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best cookies possible!
Chocolate Toasted Marshmallow Cookies
Ingredients
- 1 cup butter
- 1/3 cup granulated sugar
- 3/4 cup brown sugar
- 1 egg
- 2 tsp vanilla extract
- 1 tbsp molasses optional
- 1 tbsp corn syrup
- 1 3/4 cups All-Purpose Flour
- 3/4 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup butter
- 3 cups powdered sugar
- 2 tbsp heavy cream
- 2 tsp vanilla extract
- 1 cup marshmallows toasted
Method
- Preheat the oven to 350°F (convection). Line a baking sheet with parchment paper and set aside.
- In a large bowl or stand mixer fitted with the whisk or paddle attachment, beat the room-temperature butter, granulated sugar, and brown sugar until light and off-white in color, about 1–2 minutes.
- Add the egg, vanilla extract, corn syrup, and molasses. Mix until fully combined and smooth.
- Add the all-purpose flour, baking powder, baking soda, and cocoa powder to the bowl. Gently fold the dry ingredients into the dough until no dry spots remain.
- Scoop ⅓ cup portions of cookie dough and place them onto the prepared baking sheet, spacing evenly apart.
- Bake for 10–11 minutes, until the edges are set and the centers look slightly underbaked.
- For perfectly round cookies, use a round bowl, cup, or cookie cutter to gently swirl around the cookies immediately after they come out of the oven.
- Allow the cookies to rest on the baking sheet for about 10 minutes before transferring.
- Place the marshmallows on a parchment-lined baking sheet and toast in the oven until the tops are golden and browned. (A kitchen torch works great here too!)
- In a mixing bowl, whip the butter on high speed for 3–4 minutes until light and fluffy. Add the powdered sugar and mix until smooth. Pour in the heavy cream and whip on high speed for about 2 minutes. Finally, mix in the vanilla extract and toasted marshmallows until combined.
- Transfer the frosting to a piping bag and frost the cooled cookies. Top with extra toasted marshmallows, if desired.
- Enjoy fresh, or store cookies in an airtight container in the refrigerator for up to 8 days.
Nutrition
Private Notes
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