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 Tablespoon milk
- 1 teaspoon vanilla
- 2 Tablespoon 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.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
These look tasty! How cool you can just make your own recipe!
Those look delish, Cam! Keep the recipes coming! 😉
oh my goodness, i love cutlers! i no longer live by it though. i am so happy you came up with this recipe b/c it was always my favorite cookie there. so yummy!
Made By Meech
Holy cow these look amazing!!!!
wow!
I was going to leave you a nice comment, but now I don’t have time. Now I need to run straight to my kitchen and turn on the oven so I can make these cookies. I hope you understand why I can’t say thank you for giving me this recipe, and why I can’t even finish this comm… 😉
How much is a “cube of butter?”
@Katie – people here in Utah where I live always say a “cube” which really means a square, but they mean a stick – which is a half cup. 🙂
How much is a cereal spoonful? Is that the same as a teaspoon?
Same question about the “cube” of butter”! Should this be a cup?? If not, how big is a cube??
Ha ha! Sorry about that! I learned that a cube of butter is a Utah thing . . . anyone, it’s just a stick of butter (or 1/2 cup). 🙂
These are so good. Remind me of my childhood. I could not find a milk chocolate cake mix so I just added some powdered milk to the mix. To die for!
what quantity does this recipe make? I’ll be making them for a cookie exchange and need to make 3 dozen.
You will get right around 3 dozen. Try to keep your dough balls close to 1 inch and you should be fine.
My friend just made these for a cookie exchange I hosted before Christmas. She shared her source with me from Pinterest, which then linked back to your post here. The Marshmallow Chocolate Marshmallow Brownie Cookies were voted the best cookies of the night!! I shared the recipe on my blog and made sure to link to give credit to you for the creation of this great recipe!! Love your blog! —BA from FoodMarriage.com
Do these freeze well? I’d like to make them for a cookie exchange and am wondering whether I can get a jump on them?
They freeze great. Just have them in an airtight container or a thick freezer bag.
I love trying new recipes! I too thought these looked wonderful and thought they would be great to make for my work cookie exchange. They sounded really easy to make and since I was going to have to make almost a 100 cookies, I thought these would be perfect.
However, after the first batch I quickly changed my mind. One of most frustrating thing was “rolling” them into balls. The cake mix/eggs/veg oil created a very sticky taffy like mixture. Trying to “roll” them into balls was absolutely impossible! You can’t even get the batter off your fingers. Cooking the cookies for only 5-6 minutes was no way close to long enough time before putting the marshmallows on, they were still very doughy. The marshmallow piece wasn’t that big of a deal, but I found myself having to smash the cookies down inorder to get them to stay on top. Also, the frosting was terrible. I tried making the frosting a few different ways by decreasing/increasing vanilla and even powder sugar. I would have been better off using store bought frosting.
Of all the recipes I’ve ever tried, I have never before written a comment, but I was so disappointed and frustrated with my experience that I felt I needed to share. If you’re going to make these yourself, be prepared to spend more total time to create them and if you have a favorite frosting recipe I would recommend using it instead.
These are my familes favorite cookies! We have a similar cookie shop called The Cookie Connection, they make a similar version of these and they are delicious! I found your recipe and was thrilled to be able to make this yummy cookie at home. I followed your recipe exactly and they turned out perfect! I never had any problems rolling the dough into balls, the marshmallows can be tricky but that is not a big deal. And this icing is one I have used for years as a basic frosting. This is such a simple recipe, I really don’t see how anyone can have problems with it.
How many can I expect this recipe to make?
It should make around 3 dozen cookies.
Just made these and they were a HUGE hit!! My question is that my frosting was too thin, I made it as per recipe directions but still never really set up….. any suggestions? It was wonderful tasting and we still used it, but could have been thicker? More stiff?
Hi Kristen. You could add a little more powdered sugar to the frosting if it’s too runny. We updated the recipe slightly, so hopefully that will help.
I had the same problem with the batter – I’m curious if it’s the brand of cake mix. But I simply scooped the batter out with a spoon, and then scraped it off onto the baking sheet with another spoon – and that worked just fine. I’m going to try these again with a different brand and see if that makes any difference.
I just finished frosting these delicious cookies and felt compelled to comment. They are very easy to make using the cake mix and they came out so soft! We have a Cookie Connection in town and these taste just as good – now I have to find people to share them with or I’ll eat the whole batch!
Can I substitute butter for margarine?
That will work great!
Yes, butter will work too.
Do you have a brand of cake mix you recommend? Also, from the instructions, do you add mini marshmallows to the batter as well as put on top? It lists them as an ingredient and says to mix them so wanted to double check. Thanks
If you scroll down to the recipe card and read #2 in the instructions it will explain when you add the mini marshmallows to the top of the partially cooked cookies. Any brand of cake mix will work fine. We usually buy a name brand.
We loved this recipe. It has become a family favorite! So easy and delicious!
These were so good!! I think my cookies were too big, because I had to throw them back in the oven, and I only got 20. So next time I’ll make them smaller and it’ll be perfect! Also, do you leave the marshmallows formed, or do you squish them down at all? Thank you for the deliciousness!!
So I ended up with only 21 cookies and they are really small. Also I had to smush the marshmallows down into the cookie. Is that right? They are still kind of falling off. I could use some more directions
When you place the marshmallows on the cookie and place back in the oven, they are sitting on top of the cookie kind of balancing on top. When they heat up they will melt and stick to the cookie. Hope this helps.
The marshmallows can be a little tricky. You kind of balance them on each cookie and then stick them back into the oven to melt a little. Just put on enough to cover the top of the cookie. When they start to melt they stick to the cookie. So taking them out of the oven is much easier!
Hi, I tried to make this but your recipe said cake mix (which I had on hand) and you really meant brownie mix- whoops. I know that it said that in the Heading but I searched for cake mix cookie and that’s what I got. Just thought I would let you know 🙂
You want to use a cake mix for these cookies. They are made after a popular chocolate marshmallow brownie recipe on our website. We just turned them into a cookie. https://www.sixsistersstuff.com/recipe/moms-famous-chocolate-marshmallow/
I can’t stop making these cookies! They are so good especially the 2nd and 3rd day.
This is what we love to hear!! Ha Ha!! So glad you are enjoying the recipe. Have a great week!!
It’s important in the first step to explicitly state that the marshmallows are not mixed in with all the ingredients. My teenager and her friend learned the hard way today that the marshmallows do not go into the cookie dough and to read a recipe all the way through before starting 😂
I went in and changed the recipe so it’s not so confusing. Thanks for letting us know.
I really enjoyed this recipe. Truly so simple – does take a little time to roll into balls and frost, but it’s worth it. I cut large marshmallows in half and put on top of the cookie. No problem with balance. Thanks for sharing your talents.
Great recipe!
One tip, refrigerate the dough for 1 hour than it will be less sticky and easier to roll.
Anyone try to substitute a non-seed oil? We tried coconut oil, but he cookies came never set right and remained very doughy even after about 10 minutes in the oven. Any other suggestions from others that might have tried something other than vegetable oil?
The dough is way runny can roll it into balls what did I do wrong ?
So sorry that happened! There could be a couple of factors that made them too runny – the brand of cake mix, the size of the eggs, even elevation. I would try adding the oil slowly until you get a dough that you can roll easily