Total Time
Prep 25 mins
Cook 12 mins

A little marshmallow bite in the middle of this yummy chocolate cookie. Mmmmmmmm. I tried this recipe from Martha Stewarts Kids February magazine

Ingredients Nutrition


  1. Preheat oven to 375.
  2. Sift flour, cocoa powder, baking soda and salt in a medium bowl; set aside.
  3. In a large bowl, beat butter and sugar until fluffy, using electric mixer; beat in egg, milk, and vanilla.
  4. Add flour mixture ½ cup at a time; mix well after each.
  5. Drop batter onto ungreased baking sheets, 2 inches apart, using an ice-cream scoop (it holds 2T.).
  6. Bake until firm, 8 to 10 minutes.
  7. Meanwhile cut marshmallows in half crosswise.
  8. Make frosting: Place powdered sugar in a medium bowl.
  9. In a small saucepan over medium low heat, melt butter with cocoa, stirring occasionally with a wooden spoon.
  10. Pour this mixture into the sugar.
  11. Add milk and vanilla, and whisk.
  12. Remove cookies from oven and press 1 marshmallow half onto each cookie.
  13. Bake 2 to 2 ½ minutes more, until marshmallows begin to melt.
  14. Transfer cookies to a wire rack; let cool completely.
  15. Spread about 1 T.
  16. of frosting on top of each cookie until marshmallow is hidden.
  17. Before icing sets, decorate with sprinkles, if you like.
Most Helpful

These are very good. I notice that the last batch I made, which I baked a minute or so less than called for, were moister. They were also a little more fragile and harder to handle. But I would recommend underbaking a minute or so for a moister cookie. My family really liked them.

Julie in SoCal December 07, 2008

These cookies were easy to make but we found them just a little dry which I suspect might have been something I did when making them ( I am guilty of not always measuring accurately). Very good tasting and the marshmallow makes for a surprise when you bite into them. I will definately try these again, taking more care with the amounts of ingrediants.

Una Rose March 23, 2004