Frosted Chocolate Marshmallow Cookies
Frosted Chocolate Marshmallow Cookies
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 12-14 cookies
Measurments:
Cookie Dough
1 cup butter
1/3 cup white granulated sugar
2/3 cup packed brown sugar
1 egg
2 tsp vanilla
1 tbsp molasses (optional)
1 tbsp corn syrup (optional)
2 1/2 cup all purpose flour
2/3 cup cocoa powder (I used black cocoa, but you can use whatever you have)
1 tsp baking powder
1/2 tsp baking soda
2 tsp espresso powder (optional)
Frosting:
1/2 cup butter
1 1/2 cup marshmallow fluff
3 1/2 cups powdered sugar
2 tsp vanilla
2/3 cup heavy cream (or 1 cup whipped cream)
food coloring (optional)
Topping:
add approximately 1 tsp of sprinkles on top
Buttercream Frosting
I will always recommend using buttercream frosting because it always has a perfect consistency and is the most simple to make (if you follow the recipe and instructions correctly). However, the texture and consistency of your buttercream frosting depends on your environment. Your frosting will not hold a design very well in warmer environments. It is necessary to keep desserts with buttercream frosting chilled while you are storing them to avoid the frosting melted off of your dessert or becoming too soft—losing the design. You will lose your frosting swirl on top of your cookie if you leave it in heat for too long.
A way to avoid losing the design in the heat, whipping the butter for a longer amount of time (maybe 8-10 minutes) before you add any other ingredient may help stabilize it. Adding more powdered sugar or lessening the amount of heavy cream/milk substitute you use will also aid in this issue. Some buttercream recipes require more milk substances such as heavy cream to give it a fluffier texture. If this is the case and you want to put this dessert in a warmer environment for whatever reason, do not use this recipe for your buttercream or remove most of the liquid and replace it with more butter and powdered sugar.
A key factor to getting stable and airy buttercream that is not too dense is whipping your butter before adding any other ingredients. I always allow my butter to reach a white color and double in size before I add anything. This will allow your buttercream to be more airy without creating unnecessary air pockets.
Step 1
Preheat oven to convection 350 degrees fahrenheit.
Beat room temperature butter in stand mixer/by hand for 3-5 minutes (or until butter turns off-white).
Step 2
Add in brown and white sugar. Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).
Step 3
Add your egg and stir into mixture.
Mix in vanilla, molasses (optional), and corn syrup (optional).
Step 4
Add flour, baking powder, baking soda, espresso powder, and cocoa powder to form your dough. If using a stand mixer, mix on low. If mixing by hand, use a spatula.
Step 5
Use a 1/3 cup scoop (or however much your heart desires) and place a single ball of dough on baking tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.
Step 6
After baking your test cookie, place cookie dough balls on your tray. Use your test cookie to estimate how many cookies you can fit on your tray. (I was able to fit 6 on my trays) (I also flattened my cookies a little)
Bake cookies for 12-13 minutes (for 1/3 cup scoop).
Step 7
For perfectly circular cookies, use a circular bowl/cup and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.
Step 8
In a stand mixer (or bowl w/ hand mixer), beat room temperature butter and marshmallow till fluffy (about 3 minutes). Add powdered sugar until it forms a paste. Add vanilla.
Lastly, in a separate bowl, whip up heavy cream till it forms whipped cream and add to pasty mixture. (if needed, add milk/heavy cream until desired texture).
You can also add food coloring to your frosting (I used green, purple, and orange)
Step 9
Add colored frosting on the sides of you piping bag and put white frosting in the center (to evenly distribute the frosting).
Frost your cookies and add sprinkles.
Put in fridge to store up to 10 days or leave at room temperature for up to a week