Devilish Marshmallow Cookies

Three-Tier Chocolate Marshmallow Cookies for Serious Sweet Tooths

These aren’t just chocolate cookies. They’re a three-layer engineering project that earns the “devilish” name in their title. Bake a chewy chocolate cookie base for 7 minutes, press a marshmallow half on top, return to the oven for 2 more minutes to soften it into a sticky, pillowy dome, then crown the whole thing with a glossy chocolate frosting that hardens into a chocolate-covered marshmallow finish.

The technique borrows from old-fashioned mallomar candies but builds them on a real cookie base instead of a thin biscuit. The result is far more substantial and far better. The half-second longer bake after the marshmallow goes on is just enough to soften it without melting it into a flat puddle.

Liquid butter flavoring is an unusual addition that gives the cookie a rich, almost butterscotch undertone. Skip it only if you can’t find it; the cookies are still excellent without.

Pro Tips

• Cut the marshmallows in half with kitchen scissors dipped in cold water. Sharp scissors stick to the sticky surface; cold water keeps them gliding.
• Press the marshmallow firmly onto the cookie at the 7-minute mark. A hot, fresh-from-the-oven cookie grips the marshmallow and prevents it from sliding off during cooling.
• Make the frosting only after the cookies have cooled completely. Warm cookies melt the frosting into a runny mess.
• Spread the frosting while the marshmallow is still slightly soft. The two should meld together as the frosting sets.
• Store in a single layer in an airtight container. Stacked cookies stick to each other no matter what you put between them.

Variations

• Use chocolate-covered marshmallows or Mallomars for the topper as an even-richer take.
• Add 1 teaspoon of espresso powder to the cookie dough for a deeper, more intense chocolate flavor.
• Sprinkle the wet frosting with crushed pecans or sprinkles for a holiday-cookie finish.