Chocolate Marshmallow Cookies with Toasted Pecans
I'm so excited to be sharing this Christmas cookie with you! Not only is it beautiful, but it'll blow your mind with its texture and flavor.
Say hello to your new favorite Christmas cookie! The chewy brownie texture, the ooey-gooey marshmallows and toasted, crisp pecans will have you sighing with bliss. The amazing chocolate drizzle just adds another layer of thrill. When we taste-tested these fresh from the oven, all you could here was “Mmm-mmm, soo good!!” You can’t stop yourself from taking JUST ONE MORE, or sneaking it with your coffee. 🙂 Around here, this cookie is a classic. I’ve tweaked the recipe a bit to make it even better, and clarified it more. Honestly, this is one of those desserts where you wonder where your self-discipline went, but sometimes, cookies are just too good to pass up. It is Christmas, after all. Hopefully this recipe makes it to your traditional Christmas cookie list along with oreo truffles and peppernuts, as well as add cheer to the season! Go enlighten the holidays with chewy chocolate bliss!
Chewy Chocolate Cookies with Marshmallows and Toasted Pecans
Ingredients
Cookies:
- I cup butter (softened)
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup milk
- 2 tsp vanilla extract
- 3 3/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
97 pecans (one for each cookie)
48-50 regular sized marshmallows (cut in half)
Chocolate Sauce:
- 7 Tbsp butter
- 3 Tbsp cocoa powder
- 1/4 cup + 1/2 Tbsp milk
- 2 cups powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 300 degrees F. Adjust your oven pan(s) so it's in the center. Line 1 or 2 baking sheets with parchment paper. (Depending on how many pans you want to bake at a time).
- Toast pecans on an un-greased skillet over medium/low heat until fragrant. Set aside.
- In the bowl of your stand mixer, cream butter and sugars until combined and fluffy. Add eggs, milk, and vanilla. Mix well. (Mixture will look curdled)
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Add to creamed mixture and mix until combined.
- Drop your batter by a heaping 1/2 Tbsp on your prepared baking sheet. (Or use a cookie scoop that's roughly the same size.) Dip your cookie scoop into hot water between each scoop. I fit 12 cookies on my baking sheet.
- Bake in preheated oven for 10 min. While the cookies are baking, start slicing your marshmallows so you're ready to put them on the cookies.
- Once the cookies have baked for 10 min, remove from oven and top each cookie with half a marshmallow, sticky side down. Barely press them into the cookie. If you press them in too much, the cookie will be flat.
- Return to the oven and bake for 3-4 min. Remove the cookies and immediately top with a toasted pecan, gently pressing them into the marshmallow. Cool for 7 min before drizzling on the glaze.
- While the next batch is baking, make the chocolate.
- In a medium saucepan over medium/low heat, combine butter, cocoa powder, and milk. Turn heat up to medium high and bring to a boil. Boil for 1 min, STIRRING CONSTANTLY. Then, remove from the heat and cool 1 min.* Whisk in powdered sugar and vanilla. Drizzle over cooled cookies.
Notes
Can’t wait to try them!
I hope you love them!
Beautiful work Danae. Thanks so much for all your yummy recipes….love trying them 👌
Thanks Evelyn…glad you’re enjoying them!