Chocolate Surprise Cookies

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What could possibly be better than a rich, chocolatey cookie smothered in creamy fudge frosting? How about a frosted chocolate cookie with a gooey marshmallow surprise in the middle! One of our favorite cookie bakeries in town makes the most delicious Chocolate Surprise Cookies, and now, with this recipe, we can recreate them at home! This recipe allows us (and you) to make these fantastic treats whenever we like–and we like to, a lot!

Enjoy this sweet, layered combination of chocolate and marshmallow, and don’t forget to share with your friends!

chocolate surprise cookies


Chocolate Surprise Cookies
makes 3 1/2 to 4 dozen cookies

You’ll Need:

For the Cookies:

  • 1/4 cup unsalted butter
  • 4 oz unsweetened chocolate
  • 4 eggs
  • 2 cups granulated sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1/2 cup dutch-processed cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 bag marshmallows (NOT mini marshmallows)

For the Frosting:

  • 12 tablespoons butter, at room temperature
  • 3 oz unsweetened chocolate, melted and cooled
  • 3 cups powdered sugar
  • 6 tablespoons cream or half-and-half
  • a pinch of salt
  • 1 1/2 teaspoons vanilla


For the Cookies:

  1. In a microwave-safe bowl, combine butter and chocolate, and microwave in 30 second intervals until melted and smooth. Set aside.
  2. In the bowl of a stand mixer, combine eggs, sugar, and vanilla. Beat on medium until light and fluffy. Add chocolate mixture and beat until smooth.
  3. In a medium bowl, combine flour, cocoa, baking soda, and salt. Add dry ingredients to mixer bowl, and beat just until combined.
  4. Cover bowl with plastic wrap, and refrigerate until firm, at least 2 hours.
  5. Preheat oven to 325°F, and line two cookie sheets with parchment paper or silicon baking mats. Scoop dough using a rounded tablespoon, roll dough into balls, and place 12 on each prepared cookie sheet.
  6. With slightly wet fingers, flatten each ball of dough until it is about 1/2″ thick.
  7. Baking one sheet at a time, bake cookies for 11 minutes. Remove from oven, and gently press a marshmallow into the top of each cookie (laying sideways, not on-end), and bake 4 minutes more.
  8. Allow cookies to cool on sheet for about 5 minutes before moving them to a cooling rack.
  9. While waiting for the cookie sheets to cool off so they can be used for the next batch of cookies, cover the cookie dough, and put it back in the fridge. When cookie sheets are completely cool, bake the remaining cookie dough.

For the Frosting:

  1. While the cookies are cooling, combine all frosting ingredients in the bowl of a food processor. Process until frosting is smooth and evenly combined.
  2. When cookies are completely cool, and marshmallows are no longer squishy, gently frost cookies, making sure to completely cover the marshmallow on top of each one.

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