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Chocolate Marshmallow Mint Cookies for St Patrick's Day
4.8 from 5 votes

Chocolate Marshmallow Mint Cookies

Soft chocolate cookies topped with marshmallow frosting and mint chocolate icing! 

Servings 24


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


  1. 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.

  2. 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.

  3. 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!