Chocolate Marshmallow Brownie Cookies are the ultimate treat, combining the rich fudginess of brownies with the gooey delight of marshmallows. In just 19 minutes, you can whip up these decadent bites that boast a perfect balance of chewy, crispy, and melty textures. Each bite is a symphony of deep cocoa flavor, sweet marshmallow, and a hint of buttery richness, making them irresistible for any dessert lover.
These cookies are not only quick to make but also a crowd-pleaser, ideal for satisfying sudden sweet cravings or impressing guests. With 120 calories per cookie, they’re a guilt-free indulgence that delivers big on flavor. Warm from the oven, they’re soft, gooey, and utterly comforting—a little piece of heaven in every bite.
Ingredients for Chocolate Marshmallow Brownie Cookies
- For the Cookies:
- ▢ 15.25 ounces milk chocolate cake mix (or substitute with any chocolate cake mix)
- ▢ 2 large eggs
- ▢ ⅓ cup vegetable oil (can substitute with melted coconut oil for a richer flavor)
- ▢ 10 ounces miniature marshmallows
- For the Frosting:
- ▢ ½ cup butter, softened (unsalted recommended)
- ▢ 2 Tablespoons milk (any type works, but whole milk adds creaminess)
- ▢ 1 teaspoon vanilla extract
- ▢ 2 Tablespoons cocoa powder (unsweetened)
- ▢ 3 cups powdered sugar (sift for a smoother frosting)
Step-by-Step Instructions
- Prepare the Cookie Dough: In a mixing bowl, combine the milk chocolate cake mix, eggs, and vegetable oil. Mix until fully incorporated and a thick dough forms.
- Shape the Cookies: Roll the dough into 1½-inch balls and place them on a parchment-lined or greased cookie sheet, spacing them about 2 inches apart.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Bake the cookies for 5-6 minutes, or until the edges are set but the centers are still soft.
- Add Marshmallows: Remove the cookie sheet from the oven and quickly place 4-6 mini marshmallows on top of each cookie. Return the sheet to the oven and bake for an additional 2-2½ minutes, or until the marshmallows puff up and begin to melt. Do not overbake!
- Cool the Cookies: Let the cookies cool on the cookie sheet for 2-3 minutes to allow the marshmallows to set. Then, transfer them to a wire rack to cool completely.
- Make the Frosting: In a separate bowl, combine the softened butter, milk, vanilla extract, cocoa powder, and powdered sugar. Use a hand mixer to blend until smooth and creamy. If the frosting is too thick, add a splash of milk. If it’s too thin, add a bit more powdered sugar.
- Frost the Cookies: Once the cookies are completely cooled, spread or pipe the frosting on top of each cookie. Allow the frosting to set before serving.
Creative Topping Ideas for Your Brownie Cookies
Take your Chocolate Marshmallow Brownie Cookies to the next level with fun toppings! Try drizzling melted chocolate or caramel over the frosting for a decadent touch. For a crunchy contrast, sprinkle crushed nuts, toffee bits, or even mini chocolate chips on top. If you’re feeling festive, add a pinch of colorful sprinkles or edible glitter for a playful look.
How to Store and Keep Them Fresh
Store your cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge for up to a week or freeze them for up to 2 months. If freezing, layer the cookies between parchment paper to prevent sticking. Thaw at room temperature before serving for the best texture.
Time-Saving Tips for Busy Bakers
To save time, prepare the frosting ahead of time and store it in the fridge for up to 2 days. When ready to use, let it come to room temperature and give it a quick mix. You can also pre-roll the cookie dough balls and refrigerate them for up to 24 hours before baking. This way, you can bake fresh cookies in minutes!
Recipe Variations to Try
Switch up the flavors by using a different cake mix, like dark chocolate or red velvet, for a unique twist. Swap mini marshmallows for flavored ones, such as strawberry or toasted coconut, to add a fun surprise. For a nutty version, fold in ½ cup of chopped walnuts or pecans into the dough before baking.
Common Questions Answered
Can I use large marshmallows instead of mini ones? Yes, but cut them into smaller pieces to ensure they melt evenly. What if my frosting is too runny? Add more powdered sugar, 1 tablespoon at a time, until it reaches your desired consistency. Can I skip the frosting? Absolutely! These cookies are delicious on their own or with a dusting of powdered sugar.
Chocolate Marshmallow Brownie Cookies
Ingredients
- 15.25 ounces cake mix, milk chocolate
- 2 eggs
- ⅓ cup vegetable oil
- 10 ounces miniature marshmallows
Frosting
- ½ cup butter, softened
- 2 Tablespoons milk
- 1 teaspoon vanilla
- 2 Tablespoons cocoa
- 3 cups powdered sugar
Instructions
- CookiesMix together the cake mix, eggs, and vegetable oil. Roll into 1½ inch balls. Place on cookie sheet and bake at 350 ℉ for 5-6 minutes.
- Pull the cookie sheet out of the oven and place 4-6 mini marshmallows on each cookie – the marshmallows will just balance each cookie. Put the cookie sheet back into the oven for 2-2 ½ minutes (no longer!) When the marshmallows start to melt, they will stick to the cookie. So taking them out of the oven is much easier! The marshmallows will puff up as shown in the picture.
- Let the cookies cool on the cookie sheet for a couple of minutes, then remove to wire rack to cool.
- Once they are cooled completely, put frosting on top.
- FrostingCombine all frosting ingredients with hand mixer. If too thick add a little more milk. If not thick enough, add a little more powdered sugar. Frost tops of cooled cookies.