Surprise your friends and family this holiday season with homemade Chocolate Marshmallow Surprise Cookies! -soft and fluffy chocolate cookies with gooey marshmallows baked on top and then hidden under a layer of rich chocolate glaze.
For the annual “12 Weeks of Christmas Treats,” I love looking through cookbooks and the Internet for holiday cookies inspo. I stumbled upon Martha Stewart’s Surprise Cookies and decided to give the recipe a shot. They were amazing. My family thinks these may be the best Christmas cookie I have ever made, and I’ve made A LOT of Christmas cookies.
These quick and easy surprise cookies are a great addition to any holiday cookie tin. The chocolate cookie base is rich, tender and chewy on the inside and lightly crisped on the outside, which is fantastic on its own. However, when you bite into a chocolate surprise cookie, you’ll find an ooey-gooey marshmallow center hidden by a delicious chocolate frosting. I’m confident this is going to be your new favorite cookie recipe. Enjoy!
Tips & Tricks
- Using room-temperature butter is essential to achieving a soft and chewy cookie.
- Do your best not to overmix the batter. As soon as it’s combined and cohesive, it’s mixed.
- Keep an eye on your cookies, especially during the last 2 minutes while the marshmallow is melting. The cookies and the marshmallow can overcook very quickly.
- Make sure the cookies cool down before adding the frosting. If the cookies are too warm, the frosting may not stick as well to the top of the cookie.
Why are Surprise Cookies So Good?
- Quick and easy. These step-by-step instructions will show you how to bake perfect cookies.
- These cookies are melt-in-your delicious.
- Get the kids involved. They can press the marshmallow into the top of the cookie, but be careful -as they will be hot!
- Customizable. You can hide so much more than just marshmallows in surprise cookies.
How to Store
Storing: You can store these cookies in an airtight container on the counter for 4 to 5 days.
Make-Ahead and Freezer Options
Freezing: The best way to store them is in the freezer. If you’re planning on freezing them, hold off on the frosting. Let the cookies cool completely and then store them in an airtight container or freezer-safe bag in the freezer for up to 3 months. Let them thaw at room temperature before frosting.
Chocolate Marshmallow Surprise Cookies
Ingredients Â
- 1 3/4 cups flour
- 3/4 cup cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter room temperature
- 1 cup sugar
- 1 egg
- 1/2 cup milk
- 1 teaspoon vanilla
- 12 marshmallows cut in half
Frosting:
- 2 cups confectioners’ sugar
- 4 tablespoons melted butter
- 1/4 cup cocoa
- 1/4 cup milk
- 1/4 teaspoon vanilla
InstructionsÂ
- Preheat oven and prepare baking sheet. Preheat your oven to 350 degrees F and line baking sheets with parchment paper. Set aside.
- Mix dry ingredients. In a medium-size bowl, add cocoa, baking soda and salt. Mix well to combine.
- Cream butter and sugar. In the bowl of a standing mixer, add butter and sugar. Cream together until light and creamy.
- Combine dry and wet ingredients. To the same bowl, add egg, milk and vanilla as well as the dry ingredient mixture. Mix well to combine, but do not overmix the batter!
- Drop batter. Using an ice cream scoop, drop batter about 2" apart on the parchment-lined baking sheets.
- Bake. Transfer baking sheets to the oven and bake for 10 to 12 minutes (or until they spread and begin to rise but are still soft).
- Press in marshmallow. Remove the cookies from the oven and press a marshmallow half into the top of each.
- Return to oven. Place the cookies back in the oven for 2 more minutes to gently set the marshmallow into the cookie.
- Let cool. Transfer baking sheets to a cooling rack while you make the frosting.
- Make the chocolate frosting. In a mixing bowl, whisk together the confectioner's sugar, butter, cocoa, milk and vanilla until smooth.
- Frost cookies. Once the cookies have cooled, spread about 1 tablespoon of frosting over each cookie to hide the marshmallow surprise, enjoy!
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