Description
Delicious chocolate cookies topped with marshmallows and decorated with melted chocolate for a fun treat.
Ingredients
Scale
- 1 cup (227 g) unsalted butter
- ½ cup (50 g) unsweetened cocoa powder
- 1 cup (200 g) packed brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp kosher salt
- 1 tsp baking soda
- 2 cups + 3 tbsp (260 g) all-purpose flour
- 2 tsp cornstarch
- 1–2 drops black gel food coloring (optional)
- About 20 large marshmallows (cut in half)
- 2–3 tbsp white melting wafers (tinted orange with gel food coloring)
- ¼ cup melted dark chocolate wafers
- Toothpicks or fine piping tools
- Optional alternatives: orange candy melts or cookie icing
Instructions
- Melt the butter and whisk in the cocoa powder until smooth.
- Whisk in the brown sugar and granulated sugar.
- Add the eggs and vanilla and whisk until the mixture becomes shiny and smooth.
- If using black gel food coloring, mix in 1-2 drops to deepen the chocolate color.
- Add the salt and baking soda.
- Add the flour and cornstarch and stir with a spatula until a soft dough forms.
- Cover and chill for 30-45 minutes or up to overnight.
- When ready to bake, preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop the chilled dough into 2-tablespoon portions and place 2-3 inches apart on the prepared baking sheets.
- Bake for 9 minutes.
- Remove the pan from the oven and gently press one marshmallow half (cut side down) into the center of each cookie.
- Return the pan to the oven for 60-90 seconds, just until the marshmallows puff slightly.
- Do not bake longer to prevent browning or over-expansion.
- Cool the cookies on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely before decorating.
- To decorate, melt the white chocolate wafers slowly in the microwave using 10-15 second intervals, stirring between each until smooth.
- Tint a small portion orange.
- Use a toothpick to add tiny carrot noses to each marshmallow.
- Melt the dark chocolate separately using the same slow microwave method and use a toothpick or fine piping tool to create eyes and smiles.
- Let the chocolate set completely before serving or packaging.
Notes
- Keep a few extra marshmallows on hand in case some halves aren’t perfectly shaped.
- Ensure the chocolate sets completely before serving.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg