Today I am sharing my mother-in-law’s chocolate marshmallow cookies recipe. These are really soft, chewy and so moist! You can actually substitute the white/enriched flour for freshly ground hard white wheat. If you use freshly ground hard red wheat I am afraid they would be dry and crumbly. Today I made the exact recipe of my mother-in-law’s, except I used butter instead of shortening.
You start with the thick cookie batter:
The next step after baking the above dough 8 minutes…add three miniature marshmallows on each cookie and bake an additional 2 minutes.
The Best Chocolate Marshmallow Cookies
- ½ cup softened butter one cube
- 1 cup sugar
- 1 egg
- 2 cups white flour or freshly ground hard white wheat
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- ½ cup unsweetened cocoa
- ½ cup milk
- 1 teaspoon vanilla
- 3 Miniature marshmallows per cookie or ½ large marshmallow per cookie
- Cream the butter, sugar, and egg. Add the remaining ingredients (not the marshmallows) and blend until smooth. The batter will be thick. Drop by teaspoons onto a greased cookie sheet. Bake at 350 degrees for about 8 minutes. Pull the pan out of the oven and carefully put three miniature marshmallows on each cookie gently, pressing them into the cookie. Bake an additional 2 minutes. Remove the oven and cool completely. Frost with your favorite chocolate cream cheese frosting.
This recipe has been one of our favorite recipes for years. I can still picture my mother-in-law making these for Halloween night. I hope you try our chocolate marshmallow cookies recipe soon, I think you’ll love it! This is a popular cookie to take to a cookie exchange party around the holidays. If you missed my cookie exchange post, here it is, you may want to start one in your neighborhood. Here’s the link to my Cookie Exchange