What’s better then a Chocolate Marshmallow Brownie Cookies?!
These cookies are so rich and chocolatey . . . and because they are made with a cake mix, they are so easy to make!
Recipe Ingredient Notes
To make Chocolate Marshmallow Brownie Cookies, you will need the following ingredients:
- Milk Chocolate Cake Mix
- Eggs
- Vegetable Oil
- Miniature Marshmallows
- Butter
- Milk
- Vanilla
- Cocoa
- Powdered Sugar
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Marshmallow Brownie Cookies
Cookies
- Mix 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.
Frosting
- Combine 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.
Storage Suggestions
If you manage to not eat the whole tray of cookies immediately, these Chocolate Marshmallow Brownie Cookies store well. Once cookies have completely cooled, here is how you can store them:
Counter: Store in an airtight container in a single layer for up to 4 days at room temperature. If you want to try and get the cookies to last even longer without becoming crumbly cookies, add a slice of bread into the container of cookies. The bread will give the cookies something to draw moisture from.
Freezer Instructions:
These cookies freeze well. We recommend putting them in an airtight storage container, or a thick ziplock bag, with all the air sucked out of it. We recommend only freezing them for a month at the longest. To thaw them, we recommend placing them in the fridge or on the counter, 24 hours before serving.
We wouldn’t recommend microwaving them because it will ruin the texture of the frosting and marshmallows.
Enjoy More Delicious Chocolate Cookies Recipes
There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.
- Rolo Cookies
- Chocolate Caramel Nutella Cookies
- Brownie Mix Cookies
- Double Chocolate Zucchini Cookies
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
Cookies
- Mix 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.
Frosting
- Combine 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.
Made By Meech