Decadent Marshmallow Brownie Cookies
Indulge in these Decadent Marshmallow Brownie Cookies, where rich chocolate brownie batter meets soft, gooey marshmallows, all topped with a luscious chocolate frosting. Perfect for sharing at gatherings or enjoying as a sweet treat at home, these cookies are the ultimate dessert for chocolate lovers. Each bite combines the fudgy texture of brownies with the lightness of marshmallows and the creaminess of frosting, making them a delightful addition to any dessert table.
36
Servings
36
Calories
16
Ingredients
Ingredients
sugar
1 cup (granulated)
margarine
1/2 cup (softened)
egg
1 large (beaten)
vanilla extract
1 teaspoon (pure)
flour
1 1/2 cups (all-purpose)
unsweetened cocoa powder
1/2 cup (sifted)
milk
1/4 cup (or half-and-half)
baking soda
1/2 teaspoon (baking)
salt
1/2 teaspoon (table)
marshmallows
24 (cut in half)
powdered sugar
2 1/2 cups (sifted)
unsweetened cocoa powder
1/3 cup (for frosting)
salt
1 dash (for frosting)
margarine
3 tablespoons (softened for frosting)
milk
4-5 tablespoons (for frosting to reach desired consistency)
chocolate frosting
1 (16 ounce) can (for added richness)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, combine the sugar and softened margarine. Using an electric mixer, beat on medium speed until the mixture is creamy and well combined.
3
Add in the egg and vanilla extract, continuing to beat until fully incorporated.
4
Reduce the mixer speed to low and gradually add the flour, unsweetened cocoa, milk, baking soda, and salt. Mix until just combined, ensuring not to overmix the dough.
5
Drop rounded teaspoonfuls of dough onto ungreased cookie sheets, leaving about 2 inches of space between each cookie to allow for spreading during baking.
6
Bake cookies in the preheated oven for 6-7 minutes, or until the edges are just set but the centers remain soft.
7
Remove the cookie sheets from the oven and immediately press a marshmallow half into the center of each cookie.
8
Return the cookie sheets to the oven and bake for an additional 2 minutes, or until the marshmallows are soft but not completely melted.
9
Allow cookies to cool on the sheets for 1 minute before transferring them to wire racks to cool completely.
10
While the cookies cool, prepare the frosting: In a separate mixing bowl, combine powdered sugar, unsweetened cocoa, a dash of salt, and softened margarine.
11
Mix on low speed, gradually adding milk until you reach your desired frosting consistency.
12
Once cookies are completely cool, spread a generous amount of frosting over the entire surface of each marshmallow.
13
For an extra twist, consider adding a thin layer of peanut butter, caramel, or seedless raspberry jelly before topping with frosting.
Nutrition Information
2g
Fat
6g
Carbs
0.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Decadent Marshmallow Brownie Cookies.
How many servings does this recipe yield?
This recipe makes 36 servings.
What is the recommended oven temperature?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How long should the cookies bake initially?
Bake the cookies for 6 to 7 minutes until the edges are just set but the centers remain soft.
When should the marshmallows be added to the cookies?
Remove the cookie sheets from the oven and immediately press a marshmallow half into the center of each cookie after the initial bake.
How long is the second baking period after adding marshmallows?
Return the cookies to the oven and bake for an additional 2 minutes until the marshmallows are soft.
How should the marshmallows be prepared?
You will need 24 marshmallows cut in half.
How much space should be left between cookies on the baking sheet?
Leave about 2 inches of space between each cookie to allow for spreading.
What are the ingredients for the homemade frosting?
The frosting is made of powdered sugar, unsweetened cocoa, a dash of salt, softened margarine, and milk.
Can I add other flavors or fillings to these cookies?
Yes, you can consider adding a thin layer of peanut butter, caramel, or seedless raspberry jelly before topping with frosting.
When should I apply the frosting to the cookies?
Once the cookies are completely cool, spread a generous amount of frosting over the surface of each marshmallow.
How much flour is required for the dough?
The recipe calls for 1 1/2 cups of all-purpose flour.
How much sugar is used in the cookie dough?
Use 1 cup of granulated sugar.
How much cocoa powder is in the cookie dough?
The dough requires 1/2 cup of sifted unsweetened cocoa powder.
What is the calorie count for one cookie?
Each cookie contains 36 calories.
What is the fat content per serving?
There are 2 grams of fat per serving.
How much protein is in each cookie?
Each serving contains 0.5 grams of protein.
How many carbohydrates are in a cookie?
There are 6 grams of carbohydrates per serving.
How should the dough be placed on the cookie sheet?
Drop rounded teaspoonfuls of dough onto the sheets.
What type of cookie sheet is recommended?
Use ungreased cookie sheets for this recipe.
What mixer settings should be used when preparing the dough?
Use medium speed for creaming sugar and margarine, and low speed for adding the dry ingredients and milk.
What type of milk can be used in the recipe?
You can use regular milk or half-and-half.
How much vanilla extract is needed?
The recipe requires 1 teaspoon of pure vanilla extract.
How much baking soda is used?
The recipe calls for 1/2 teaspoon of baking soda.
How much salt is in the dough?
The dough uses 1/2 teaspoon of table salt.
What size egg is used in the cookie dough?
Use one large egg, beaten.
How long should cookies cool on the sheet?
Allow the cookies to cool on the sheets for 1 minute before transferring them to wire racks.
Can I use store-bought frosting?
Yes, the recipe mentions you can use a 16-ounce can of chocolate frosting for added richness.
What are the primary tags associated with this recipe?
The tags include cookies, dessert, chocolate, brownies, marshmallows, frosting, and baking.
What is the final texture of these cookies?
They combine the fudgy texture of brownies with the lightness of marshmallows and the creaminess of frosting.