Soft chocolate cookies topped with fluffy marshmallow frosting and mint chocolate icing! These Chocolate Marshmallow Mint Cookies are little bites of minty heaven!
Chocolate Marshmallow Mint Cookies
I love chocolate and mint. Mint chip has always been a favorite ice cream flavor and when Christmas rolls around I am all about the chocolate-mint flavor combo. Since St. Patrick’s Day is just around the corner (still can’t believe my sweet baby will be born by then) I decided to whip up a few new chocolate mint cookies and wow these Chocolate Marshmallow Mint Cookies did not disappoint. I love these chocolate cake mix cookies (they almost taste like a brownie they’re so soft) and the cookies are topped with fluffy marshmallow frosting and then a layer of right mint chocolate icing, yum! I sprinkled a few Andes Mints on top for added color and texture. If you want to really boost the St. Patrick’s vibe you can dye the marshmallow frosting green!
How to Make Chocolate Marshmallow Cookies
These take cookies to a whole new level because there are 3 layers (4 if you include the Andes Mints) of flavor and texture! They’re super decadent cookies but they’re so easy to whip up! The cake mix cookies provide the perfect base. Just 3 ingredients and less than 5 minutes to bring the dough together. I always use my small food scoop to make these cookies, you don’t want to accidentally make them too big. By the time you top them with the frostings they’re quite rich. The only real trick is to not over-bake the cookies! Cake mix cookies bake differently than scratch cookies, they’re more fluffy and you never want to wait for them to brown in the oven. The marshmallow frosting mixes up super fast and thanks to the little salt doesn’t get too sweet. And that rich chocolate mint icing is just the perfect topping! Spoon it over the top and sprinkle over a minty candy or sprinkles!
The Best Chocolate Mint Cookies
If you’re looking for a showstopper cookie for any St. Patrick’s Party (or any party for that matter) these Chocolate Marshmallow Mint Cookies are it! Not only do they look fancy but they’re delicious and don’t take very long to make. I whipped up the frosting and the mint icing while the cookies baked, so from start to finish including cooling time these were all done in less than 30 minutes.
Chocolate Mint Cookies with Andes Mints
If you’re making any dessert that’s mint chocolate, Andes Mints are the perfect decoration! I’ve used them on my Andes Mint Cake and my Grasshopper Cookies! But if you don’t have any in your pantry, you can make these Chocolate Marshmallow Mint Cookies without a topping. You can also reach for some sprinkles or raspberries. I know raspberries may sound like a strange combo but mint and raspberry work very well together!
I hope you enjoy these Chocolate Marshmallow Mint Cookies as much as my family did! Can’t wait to make these again for St. Patrick’s Day!
Chocolate Marshmallow Mint Cookies
Soft chocolate cookies topped with marshmallow frosting and mint chocolate icing!
Ingredients
Soft Chocolate Cookies
- 1 box Devil's Food Chocolate Cake Mix I prefer Pillsbury, they don't flatten out when baking
- 2 eggs
- 1/3 cup oil
Marshmallow Frosting
- 1/2 cup butter, softened
- 1/4 tsp. salt
- 1 7-oz jar Marshmallow Creme (fluff)
- 1/2 tsp. vanilla extract
- 2-3 cups powdered sugar
- green food dye optional
Mint Chocolate Icing
- 1/4 cup butter melted
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp. vanilla extract
- 1 tsp. peppermint extract
- 3 Tbsp. milk
- 2 cups powdered sugar
Instructions
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COOKIES: Preheat oven to 350 degrees and line cookie sheets with parchment paper. Combine cake mix, eggs and oil in a bowl. The dough will be thick. Make golfball sized dough balls, place on cookie sheets and bake for 7-10 minutes, don't over-bake! Let cool.
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MARSHMALLOW FROSTING: Beat butter, salt, marshmallow creme, vanilla and 2 cups powdered sugar together. Continue to add more powdered sugar to thicken and add green food dye if desired. If it becomes too thick add 2 tablespoons milk! Frost cooled cookies.
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MINT CHOCOLATE ICING: In a medium bowl add all ingredients listed and whisk together until smooth. spoon over frosting cookies and top with crushed Andes mints, sprinkles or anything minty!
These look so yummy. I see you say in the directions to bake them 7-10 min. How long did you bake them? Thanks so much!
I only bake mine for 6 minutes because my oven bakes hot and I make mine fairly small! I also let mine cool on the racks for about 4-5 minutes after! Every oven is different and it may also vary if you don’t use a Pillsbury mix, but Pillsbury mixes are the best for cake mix cookies because they don’t fall flat!
Delicious cookie! The cookie itself is very pretty and good to eat without the frosting and glaze. I got 22 cookies instead of 24, no problem. Only reason why I give it 4 stars was both frosting and glaze recipe made way to much and I had to throw it away. I was generous with both and still had enough for another batch of cookies. My suggestion for both is to half the recipe. I’d rather have to make more than throw away. I will make it again just half the frosting and glaze recipe.
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Very nice recipe
yummy recipe
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I love marshmallow cookies. It’s so decious and yummy.
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