Chocolate-Marshmallow Cookies

By Eat More Chocolate Team      

November 5, 2015

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Dark, rich chocolate cookies are topped with marshmallow halves for the last few minutes of baking and then drizzled with a melted chocolate glaze.

  • Prep: 25 mins
  • Cook: 15 mins
  • 25 mins

    15 mins

    40 mins



Chop 6 oz. chocolate; place in medium microwaveable bowl. Add butter. Microwave on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in sugar. Add eggs, 1 at a time, mixing well after each. Add combined flour and baking powder; mix well. (Dough will be very soft.) Refrigerate 2 hours.

Heat oven to 350°F. Roll rounded tablespoonfuls of dough into 34 balls, each about 1-1/4 inches in diameter. Place, 2 inches apart, on baking sheets sprayed with cooking spray.

Bake 8 to 9 min. or until no longer wet and shiny. (Cookies will still be soft.) Immediately top each cookie with marshmallow half, cut-side down. Bake 1 to 2 min. or until marshmallows start to puff. Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.

Melt remaining chocolate as directed on package; stir in milk. Drizzle over cookies. Refrigerate 15 min. or until chocolate is firm.


2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided

3/4 cup butter

1-1/4 cups sugar

2 eggs

1-3/4 cups flour

1/2 tsp. CALUMET Baking Powder

17 JET-PUFFED Marshmallows, cut in half

3 Tbsp. milk