Chocolate Marshmallow Cookies

5 from 6 votes

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!

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 463kcal

Author: Amy Nash

Ingredients

Cookies

1 cup salted butter
1 ⅔ 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.

Recipe from Bountiful Kitchen who got it from Cutler's themselves.

Nutrition