These soft, delicious Chocolate Marshmallow Cookies are based on the originals from a Utah sandwich shop called Cutler's who make the best cookies! The rich, brownie-like cookie base is covered with soft marshmallow fluff then spread with a homemade chocolate frosting for a treat that is out of this world!
Table of Contents
Whenever we visit family in Utah I like to stop by Cutler's to pick up some of their famous frosted cookies. Cutler's is a Utah institution with only three locations and they were around long before Crumbl Cookies which is their more famous Utah cookie counterpart. Since I crave these back home in California, I decided it was high time to add them to my collection of favorite Utah recipes!
These brownie marshmallow cookies are the best Cutler's flavor (imo), but I also love their frosted peanut butter chocolate cookies, oatmeal raisin, and brownie mint cookies as well. The brownie cookie base is chewy, soft, and perfectly chocolatey. And if you are a marshmallow lover like I am, you are going to go crazy for the layer of gooey marshmallow fluff topped with homemade chocolate frosting.
We like these all year round but they are perfect for special occasions like holidays, birthdays for people who don't like cake, or bake sales.
Ingredient Notes
- All-purpose flour - Rather than cake flour like the original version, I make these with all-purpose flour because I always have it on hand. You can make them with cake flour if you prefer.
- Cocoa powder - I like to use natural unsweetened cocoa powder for this recipe, but you could use a dutch processed cocoa powder for more of a dark chocolate taste if you prefer. My favorite brands are Ghiradelli, Rodelle, or good old Hershey's which I always have in my pantry.
- Sugar - You'll need white granulated sugar for the cookies and powdered sugar for the frosting.
- Eggs - Unlike cakes, it's not as important that the eggs be room temperature when making cookies, but it doesn't hurt either.
- Butter - I use salted butter in almost all of my recipes.
- Baking powder - This leavening agent helps the cookies rise slightly while baking.
- Salt - Balances all the other ingredients to bring out the best flavor in these cookies.
- Milk or cream - You'll need a little to get a nice spreadable consistency on the chocolate frosting.
How to Make These Frosted Marshmallow Brownie Cookies
- Cream. Beat the softened butter and granulated sugar using a hand mixer or a stand mixer fitted with a paddle attachment for 2 minutes until creamy and light. Add eggs and vanilla extract, then stop and scrape the bottom and sides of the bowl so everything mixes together evenly.
- Mix. Add the flour, cocoa powder, baking powder, and salt. Mix on medium-low speed just until everything is evenly combined. You may need to stop and scrape the bottom of the bowl again.
- Scoop. Use a large cookie scoop to measure ¼ cup of dough for each cookie and arrange them on the baking sheet spaces a few inches apart. Refrigerate for 20-30 minutes, then flatten slightly into a puck before baking since these don't spread a lot.
- Preheat oven and bake. Bake for 8-10 minutes at 350 degrees F until set around the edges. Don't overbake or the cookies will be dry. Let them rest on the baking sheet while cooling.
- Make frosting. While the cookies cool, make the frosting by beating the butter until creamy. Add the cocoa powder and powdered sugar, mixing slowly until it starts to combine. Then add the milk and vanilla extract to thin it out enough to be a nice spreadable consistency. Because the marshmallow fluff is so soft, you want your frosting on the softer side. If it is too stiff it will be difficult to spread.
- Top with marshmallow. Once the cookies have cooled completely, top each cookie with about 1 tablespoon of marshmallow fluff. You don't really need to spread it out because it will naturally spread a bit and spread a bit more once you add the frosting on top. I tend to go overboard on the marshmallow fluff because I love it so much and it spills over the edges of the cookies so try hard to stick to 1 tablespoon, but know that I understand and relate to the desire to pile it on.
- Frost. Gently dollop a spoonful of the chocolate frosting on top of the marshmallow fluff. Use a knife to gently spread it toward the edges of the marshmallow covered cookie, leaving a border of marshmallow fluff visible around the edges.
Recipe FAQ's
Sure! Add a few seasonal sprinkles to the tops of the cookies right after frosting for a holiday twist. Some of those tiny dehydrated marshmallow sprinkles would be cute too.
You can absolutely use your favorite homemade marshmallow fluff recipe instead of buying a can of marshmallow fluff.
Storage & Reheating Instructions
Store the cookies in a a single layer in an airtight container on the counter or just on a baking sheet covered with plastic wrap. These cookies don't stack well at all, even with layers of parchment or waxed paper between them, but you can get a stacked cookie carrier (affiliate link) that works great for storing or transporting frosted cookies like these.
You can freeze these cookies for up to 3 months if you need to. I would freeze them in a single layer until they are solid before stacking them with parchment paper between the cookies and freezing them in an airtight freezer-safe container or well-wrapped to protect them. Thaw only the cookies that you need on the counter for a few hours before enjoying.
More Gourmet Cookie Recipes
- Soft Banana Pudding Cookies
- Andes Mint Cookies
- Pina Colada Cookies
- Polar Bear Paw Cookies
- Red Velvet Kiss Cookies
- Fluffernutter Cookies
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Chocolate Marshmallow Cookies
Ingredients
Cookies
- 1 cup salted butter
- 1 â…” cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 ¾ cups all-purpose flour (344g)
- ¾ cup natural unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 jar marshmallow fluff or large marshmallows
Frosting
- 1 cup salted butter, room temperature
- ¼ cup unsweetened cocoa powder
- 3 cups powdered sugar
- 3-4 Tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Beat the softened butter and granulated sugar using a hand mixer or a stand mixer fitted with a paddle attachment for 2 minutes until creamy and light. Add eggs and vanilla extract, then stop and scrape the bottom and sides of the bowl so everything mixes together evenly.
- Add the flour, cocoa powder, baking powder, and salt. Mix on medium-low speed just until everything is evenly combined. You may need to stop and scrape the bottom of the bowl again.
- Use a large cookie scoop to measure ¼ cup of dough for each cookie and arrange them on the baking sheet spaces a few inches apart. Refrigerate for 20-30 minutes, then flatten slightly into puck shapes before baking since these don't spread a lot.
- Bake for 8-10 minutes until just set around the edges. Don't overbake. Allow to set up on the baking sheet for 10-15 minutes.
- While the cookies cool, make the frosting by beating the butter until creamy. Add the cocoa powder and powdered sugar, mixing slowly until it starts to combine. Then add the milk and vanilla extract to thin it out enough to be a nice spreadable consistency. Because the marshmallow fluff is so soft, you want your frosting on the softer side. If it is too stiff it will be difficult to spread.
- Once the cookies have cooled completely, top each cookie with about 1 tablespoon of marshmallow fluff to within about ½-inch of the edge of the cookie. You don't really need to spread it out because it will naturally spread a bit once you add the frosting on top. I tend to go overboard on the marshmallow fluff because I love it so much and it spills over the edges of the cookies so try hard to stick to 1 tablespoon, but know that I understand and relate to the desire to pile it on.
- Gently dollop a spoonful of the chocolate frosting on top of the marshmallow fluff. Use a knife to gently spread it toward the edges of the marshmallow covered cookie, leaving a border of marshmallow fluff visible around the edges.
Notes
- Storage: These cookies are best the same day they are made, but can be stored for up to 2 days at room temperature on the counter if covered with plastic wrap or kept in an airtight container.
- Freezing: Freeze the cookies before topping with marshmallow and frosting for best results. But you can also freeze the finished cookies in a single layer until firm, then carefully layer with parchment paper between them for up to 3 months. Thaw in a single layer at room temperature until soft before eating.
Omg I would give these cookies 100 stars!!! They are unbelievably delicious. For me they check off all the boxes-chocolate cookie, marshmallow cream and a big dollop of chocolate frosting. Hands down the best cookie EVER!!!