Marshmallow Brownie Cookies
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I first discovered this marshmallow brownie cookie recipe way back in 1998, thanks to a KSL noon news segment featuring Alisa Bangerter. It instantly caught my attention—and after making it once, I knew it was a keeper. Over the years, I’ve made a few tweaks to make it my own, including one delicious upgrade: instead of using a third of a marshmallow, I go for half of a large marshmallow on each cookie. Because really—who doesn’t want a little extra gooey goodness?
These cookies are a fun twist on the classic fudgy brownie, with all the rich chocolate flavor you love, plus a soft marshmallow center and a generous swirl of chocolate frosting on top. They’re a hit every time I make them, and my husband especially looks forward to them. Serve them up with a tall glass of cold milk and you’ve got a treat that’s pure comfort.
Whether you’re baking for a party, a holiday tray, or just a cozy night in, these cookies deliver that nostalgic marshmallow brownie vibe in a handheld form. And trust me—once you try them, they’ll become a regular in your baking rotation too.
Ingredients for Marshmallow Brownie Cookies
- BUTTER
- GRANULATED SUGAR
- EGG
- VANILLA EXTRACT
- ALL-PURPOSE FLOUR
- SALT
- BAKING SODA
- COCOA
- MILK
- CHOPPED NUTS (OPTIONAL)
- LARGE MARSHMALLOWS
- POWDERED SUGAR
Instructions for Marshmallow Brownie Cookies
Make the Cookie Dough – In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until fully incorporated. In a separate bowl, whisk together the flour, salt, baking soda, and cocoa powder. Gradually add the dry ingredients to the butter mixture in thirds, alternating with the milk. Stir until just combined. If using nuts, fold them in at this stage.
Bake the Cookies – Using a cookie scoop or teaspoon, drop the cookie dough balls onto a greased baking sheet (or line with parchment paper), spacing about 2 inches apart. Bake at 350°F for 9 minutes, then remove from the oven.
Add Marshmallows & Finish Baking – Immediately press a marshmallow piece (sticky cut side down) onto the center of each hot cookie. Return to the oven and bake for 2 more minutes, just until the marshmallows puff slightly.
Cool & Frost – Let cookies cool completely on a wire rack. Once cooled, frost each cookie with a generous layer of chocolate frosting. Makes about 2½ dozen cookies.
Frequently Asked Questions
Can I use mini marshmallows instead of cutting large ones?
Yes! Mini marshmallows work great and save time. Just place a few in the center of each cookie after the first bake and return them to the oven for the final 2 minutes.
Do I need to chill the dough before baking?
Not for this recipe. The dough is soft but stable enough to bake right away. If your kitchen is warm, a quick 10-minute chill can help with shaping.
Can I make these cookies ahead of time?
Absolutely. You can bake and frost them up to 2 days in advance. Store in an airtight container at room temperature to keep them soft and fresh.
What kind of cocoa powder should I use?
Unsweetened cocoa powder works best. You can use Dutch-processed for a deeper chocolate flavor, but natural cocoa gives a classic brownie taste.
Can I freeze these cookies?
Yes! Freeze unfrosted cookies in a single layer, then transfer to a freezer-safe container. Thaw and frost before serving for the best texture.
How do I know when the cookies are done baking?
Bake until the tops are set and no longer look wet—about 9 minutes. They’ll continue to firm up as they cool, so don’t overbake.
Can I skip the frosting?
You can, but the frosting adds that final brownie-like richness. If you’re short on time, a drizzle of melted chocolate works as a quick alternative.
What’s the best way to store leftovers?
Keep cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate and bring to room temperature before serving.
Can I add mix-ins like chocolate chips or nuts?
Definitely! Chopped walnuts, pecans, or mini chocolate chips add great texture. Just fold them in with the dry ingredients.
How do I get the marshmallow to stay centered?
Place the sticky cut side down and gently press it into the warm cookie. This helps it adhere and prevents sliding during the second bake.
FOR MORE RECIPES LIKE THIS, TRY:
- Frosted Chocolate Marshmallow Brownies
- Rice Krispies S’more Pinwheels
- Fluffer Nutter Bites
- Chocolate Marshmallow Fondue
Marshmallow Brownie Cookies
Real Mom Kitchen
Equipment
Ingredients
- ½ cup butter
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 ¾ cups flour
- ½ tsp salt
- ½ tsp baking soda
- ½ cup cocoa
- ½ cup milk
- ½ cup nuts chopped, optional
- 15 large marshmallows cut in half
Chocolate Frosting:
- ½ cup butter
- 3 Tbsp milk
- 1 tsp vanilla extract
- ⅓ cup cocoa
- 4 cups confectioners’ sugar
Instructions
- With a mixer, cream together butter and sugar. Add egg and vanilla extract; mix well.
- In a bowl, whisk together flour, salt, soda, and cocoa.
- Add dry ingredients to butter mixture in thirds alternating with the milk. Stir in nuts if desired.
- Drop by teaspoon (I use my cookie scoop) onto a greased cookie sheet approximately 2 inches apart. Bake at 350 degrees F for 9 minutes and remove from oven.
- Immediately place a marshmallow piece (place with the sticky cut side down) on the top of each cookie and bake for 2 more minutes. When cookies are cool, frost each cookie with frosting. Makes 2 1/2 dozen.
- For the frosting: Mix ingredients together well and frost tops of cooled cookies.
