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The winner of the Board Game Giveaway is Yvonne Blevins, number 279! Congratulations! I will be contacting you today by email so we can get your packages sent out.  Thanks to all those who entered and for leaving your game recommendations.

Let’s talk about the glorious nature of the recipe I am sharing with you today. Now, let it be known that I don’t like to play favorites. All the recipes I share with you are fantastic, tasty, family pleasing concoctions.  But, if I had to line all of the recipes up in a row that I have tried and tasted over the past few months and tell you which one is my very favorite…it would be these cookies, ladies and gentlemen. Hands down, no contest. They are absolutely divine. That is, if you love a chewy chocolate cookie, topped with a melted marshmallow and slathered in a satiny smooth chocolate frosting.


I mean really. Who wouldn’t love that! Shut the front door and find me a girdle, they are one tempting treat.  If you hate chocolate and marshmallows, just avert your eyes. No harm done. See me another day for a chocolate free recipe of wonder. I will be thinking and thinking of what that could be…

A sweet friend and neighbor brought a batch of these cookies to the annual bake sale we held last month and man, they were a hit.  I immediately hit her up for the recipe which she was happy to share with me and all of you. It comes from her late Grandmother and is a family treasure. Thanks for sharing them with us, Allison. 🙂 Can’t wait to make them again.

Now, let me show you how to make it happen.

Chocolate Frosted Marshmallow Stuffed Chewy Chocolate Cookies from Jamie Cooks It Up!

Chocolate Frosted, Marshmallow Stuffed, Chewy Chocolate Cookies

Time: 1 hour
Yield: 24 cookies
Recipe from the sweet Allison Barnes

1/2 C butter flavored shortening
1 C sugar
1 egg
1 tsp vanilla
1/4 C milk
1 3/4 C flour
1/2 tsp salt
1/2 tsp baking soda
1/2 C unsweetened cocoa powder

12 large marshmallows

1 C butter
4 Tb unsweetened cocoa powder
1/3 C milk
4 C powdered sugar
dash salt



1. Preheat your oven to 350 degrees.
2. Into your stand mixer, or large mixing bowl, place 1/2 cup shortening and 1 cup sugar. Beat until well combined (about 2 minutes). Add 1 egg, 1 teaspoon vanilla and 1/4 cup milk. Mix until smooth.
3. In a separate small mixing bowl combine 1 3/4 cup flour, 1/2 teaspoon salt, 1/2 teaspoon baking soda and 1/2 cup cocoa powder. Add the dry ingredients to the creamed mixture and mix just until combined.


4. Spray a large cookie sheet with cooking spray. Scoop the dough into 1 1/2 inch balls and place the on the tray.
5. Bake for 8 minutes.


6. While the cookies are baking find yourself 12 large marshmallows.


Take some scissors and cut them in half.


7. Remove the cookies from the oven and press a marshmallow into the center of each one…


Like this. 🙂 Pop them back into the oven for 2 minutes longer.
8. Remove them from the oven and allow them to rest on the cookie sheet for about 3 minutes, then transfer to a cooling rack and allow them to cool completely.


9. To make the frosting place 1 cup butter, 4 tablespoons cocoa powder and 1/3 cup milk into a medium-sized sauce pan. Bring the ingredients to a boil over medium high heat, stirring continually.


10. Into a large mixing bowl place 4 cups powdered sugar. Pour the hot chocolate mixture over the top of the powdered sugar.


Beat to combine. As the frosting cools it will set up a bit more.


11. Frost the tops of the cookies…


Don’t they look lovely! I wish I were eating one right now.


If you want to make them with a kick of peppermint for the holidays, just crush some peppermint candy canes with a rolling-pin…


and sprinkle them on the freshly frosted cookies.





About Jamie

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  1. Looooovvvveee these cookies! I’m not a huge marshmallow fan but I tried these at the bake sale and it was heaven in my mouth. Oh lovely goodness! Thnx Jamie 🙂

    1. Carolyn,
      I would store them in an airtight container, with wax paper between each layer of cookies. They are good for a couple of days after they are made. Good luck! Hope you love them. 🙂

  2. I made these last night to take to work. I wasn’t sure at first, I tasted the dough and it tasted like fake butter. However, after you put on the marshmallow and frosting it is all good. I only got 22 out of this recipe, and halved the frosting and it was perfect. If I’d made all the frosting there would have been so much left over.

  3. I was going to make these for a wedding and was wondering if I could make in advance and freeze. Sometimes chocolate can turn white from the freezer and I didn’t want to ruin the 10 dozen that I have to make. I was wondering if you had any experience with freezing this cookie

    1. Hi Lucine,
      I haven’t ever tried freezing these before, but I think it would work out well for you. The chocolate on the top is more of a frosting than a pure chocolate coating so it shouldn’t get spotty on you. I would suggest making batch and freezing then to make sure they work well before making 10 dozen. Wow! That sounds like a ton of work, however…they are worth it. 🙂 Good luck! Let me know if you freeze them and how it works out.

  4. Jamie! Hello, beautiful friend. Just wanted you to know these cookies are a HIT with my family. We even made some Halloween versions. One set had no frosting (which is unfortunate, but makes a cute ghost with some googly eyes) and then the rest with the frosting and a chocolate kiss on top to make a “witch hat.” Thank you!!