M&M’s Chocolate Marshmallow Cookies: A Sweet Nostalgia

The smell of cocoa always takes me back to childhood, to snowy days spent indoors with my grandmother. Her kitchen was a haven, filled with the comforting aroma of baking cookies. While she never made this exact recipe, the combination of chocolate, marshmallows, and colorful candies evokes that same feeling of warmth and simple joy. I can almost see her now, patiently teaching me how to measure ingredients and carefully decorate each cookie. This recipe, with its playful twist, feels like a loving tribute to those sweet memories.

Recipe Overview

• Prep Time: 26 minutes
• Cook Time: 11 minutes
• Total Time: 37 minutes
• Yields: 24-36 cookies
• Serves: 24-36
• Dietary Type: Not specified

Ingredients

For the Cookies:

• 1 cup granulated sugar
• 1 cup shortening
• 1 large egg
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon pure vanilla extract
• 2/3 cup milk
• 2/3 cup miniature M&M baking bits
• 1/2 cup large marshmallows

For the Frosting:

• 3/4 cup butter, softened
• 3 tablespoons water
• 2 cups confectioners’ sugar
• 1/2 cup unsweetened cocoa powder
• Additional miniature M&M baking bits, for decorating

Equipment Needed

• Baking sheets
• Medium bowl
• Large bowl
• Sifter (optional)
• Electric mixer
• Cooling rack

Instructions

1. Preheat your oven to 375°F (190°C).
2. Lightly grease your baking sheets to prevent the cookies from sticking. Alternatively, you can line them with parchment paper for easy cleanup.
3. In a medium bowl, sift together the all-purpose flour, baking soda, salt, and cocoa powder. Sifting ensures that there are no lumps and creates a more even distribution of the cocoa, leading to a better texture. If you don’t have a sifter, whisk the dry ingredients together thoroughly.
4. In a large bowl, cream together the granulated sugar and shortening using an electric mixer until light and fluffy. This step is crucial for creating a tender cookie. Ensure the shortening is at room temperature for easier creaming.
5. Add the egg to the creamed mixture and beat until well combined.
6. Gradually add the sifted flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies.
7. Stir in the vanilla extract, milk, and miniature M&M baking bits. Mix until everything is evenly distributed throughout the dough.
8. Drop spoonfuls of the cookie dough onto the prepared baking sheets, leaving some space between each cookie to allow for spreading.
9. Bake in the preheated oven for 8 minutes. The cookies should be slightly puffed and set around the edges.
10. Remove the baking sheets from the oven and top each cookie with a large marshmallow.
11. Return the cookies to the oven and bake for an additional 3 minutes, or until the marshmallows are lightly golden and softened. Keep a close eye on them to prevent burning.
12. Remove the cookies from the oven and transfer them to a cooling rack to cool completely.
13. While the cookies are cooling, prepare the frosting. In a bowl, mix together the softened butter, water, confectioners’ sugar, and cocoa powder until smooth and creamy. You can use an electric mixer for this step, or a sturdy whisk.
14. Once the cookies are completely cooled, frost them generously with the prepared frosting.
15. Sprinkle the frosted cookies with additional miniature M&M baking bits for a final touch of color and sweetness.

Expert Tips & Tricks

• Room Temperature Ingredients: Using room temperature ingredients, especially the butter and shortening, is vital for proper creaming and a smooth batter. Take them out of the refrigerator an hour or two before starting.
• Don’t Overmix: Overmixing the dough develops the gluten in the flour, leading to tough cookies. Mix until just combined.
• Marshmallow Placement: Ensure the marshmallow is centered on the cookie before the second bake to prevent it from sliding off.
• Frosting Consistency: Adjust the amount of water in the frosting to achieve your desired consistency. Add a little more for a thinner frosting, or a little less for a thicker frosting.
• Substitute the M&Ms: If you can’t find the baking M&M’s, use regular miniature M&Ms.

Serving & Storage Suggestions

These M&M’s Chocolate Marshmallow Cookies are best served slightly cooled, allowing the marshmallow and frosting to set slightly. They’re perfect with a glass of cold milk or a warm cup of coffee.

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. To freeze, place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container. Thaw at room temperature before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	241.9 kcal	N/A
Calories from Fat	137 g	57%
Total Fat	15.3 g	23%
Saturated Fat	6.3 g	31%
Cholesterol	23.9 mg	7%
Sodium	132.9 mg	5%
Total Carbohydrate	26.7 g	8%
Dietary Fiber	1.4 g	5%
Sugars	18.2 g	72%
Protein	2 g	4%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Nut-Free: Ensure all ingredients are produced in a nut-free facility if allergies are a concern.
• Different Candy: While the recipe calls for miniature M&M’s, feel free to experiment with other candies like Reese’s Pieces, chopped chocolate bars, or sprinkles.
• Flavor Extract: Add a different flavor extract to the cookie dough or frosting, such as peppermint, almond, or orange.
• Chocolate Chips: Instead of M&Ms, you can use different types of chocolate chips, such as dark chocolate, milk chocolate, or white chocolate.
• Different Marshmallows: Experiment with different flavors of marshmallows, such as strawberry or vanilla.

FAQs (Frequently Asked Questions)

Q: Can I use butter instead of shortening in the cookie dough?
A: Yes, you can substitute butter for shortening, but the texture of the cookies may be slightly different. Butter will give the cookies a richer flavor, but they may spread more during baking.

Q: Can I make the cookie dough ahead of time?
A: Absolutely! The cookie dough can be made ahead of time and stored in the refrigerator for up to 2 days. Allow the dough to come to room temperature slightly before scooping and baking.

Q: How do I prevent the cookies from spreading too much?
A: Make sure your baking sheets are cool before placing the cookie dough on them. You can also chill the cookie dough for 30 minutes before baking to help prevent spreading.

Q: Can I freeze the baked cookies?
A: Yes, you can freeze the baked cookies for up to 2 months. Allow the cookies to cool completely before freezing, and store them in an airtight container.

Q: What if my frosting is too thick?
A: If your frosting is too thick, add a little more water, one tablespoon at a time, until you reach your desired consistency.

Final Thoughts

These M&M’s Chocolate Marshmallow Cookies are a guaranteed crowd-pleaser, blending classic flavors with a playful twist. Don’t be afraid to get creative with the decorations and make them your own. Whether you’re baking for a special occasion or simply looking for a sweet treat, these cookies are sure to bring a smile to everyone’s face. Share your creations and variations – I’d love to see what you come up with! And be sure to pair them with a generous scoop of vanilla ice cream for the ultimate indulgence. Happy baking!