Chocolate Caramel Marshmallow Cookies

Chocolate lovers will delight in these easy caramel-chocolate cookies. Bake caramel-filled chocolates into brownielike bases, melt marshmallow on the tops and finish with a satiny, dark chocolate glaze.

20 min.
10 min.



Chocolate Glaze



  1. Cover cookie sheets with parchment paper. In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder and salt.
  2. In a large bowl, beat butter and brown sugar with an electric mixer on medium about 1 minute or until well combined. Beat in egg, vanilla and sour cream until smooth. Stir in flour mixture. Cover and chill 1 to
    2 hours or until the dough is firm enough to shape.
  3. Preheat oven to 350°F. Shape dough into 1¼-inch balls. Place 2 inches apart on prepared cookie sheets. Push a caramel-filled chocolate candy into the center of each ball of dough.
  4. Bake for 8 minutes. Remove from oven; top each with a marshmallow. Return to oven and bake 2 minutes more. Cool on cookie sheet 2 minutes before removing. Transfer to wire rack to cool completely.

Chocolate Glaze

In a medium saucepan, melt chocolate and butter over medium-low heat, stirring frequently. Remove from heat. Stir in powdered sugar and the hot water until smooth and shiny. Add additional hot water if necessary, ½ teaspoon at a time, to reach desired consistency. Spoon over cooled cookies. Store glazed cookies in an airtight container at room temperature for up to three days.

Nutrition Per Serving

241 Calories, 10g Fat, 6g Saturated Fat, 0g Trans Fat, 25mg Cholesterol, 110mg Sodium, 37g Carbs, 1g Fiber, 28g Sugar, 2g Protein
© 2016 Marsh Supermarkets, Inc.