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Home » Recipes » Desserts » EASY Chocolate & Marshmallow Holiday Cookie (plus, a GLUTEN FREE version)

EASY Chocolate & Marshmallow Holiday Cookie (plus, a GLUTEN FREE version)

Okay, the title says “Holiday” cookie but that’s only because we added some crushed candy canes to the top.  So, if you’re reading this in let’s say, June,……..skip the candy canes and just ignore that “Holiday” title.  Haha!  These little devilish treats are good an ol’ time of year.  :)

 

Also, if you like to take lots of time prepping, shaping, and creating your cookies…….this is NOT the cookie for you.  Ha.  And that’s because this is super speedy, foolproof, and holy-smokes……..AMAZING!!!!  HOWEVER, you will surely trick those who you share this with, into thinking that you spent a good amount of time making them. :)

 

Anyway, my sister Robin needed a fun dessert to bring to a church function tonight and she had 2 stipulations; fast and delicious.  So we whipped these up this morning before the kids were even up for school.  I told you they were fast, right?  And after they were off to school, we put the toppings on in no time at all.  Done, done, and done.  All 120 of them! :)

 

And the result??

 

Blow-your-socks-off DELICIOSO!!!!!  No joke.

 

The idea came from Our Best Bites……but we adapted the recipe a bit and added a ganache drizzle and candy cane sprinkle.  Oh yum!  And they’re perfect for Robin’s gathering tonight.

 

 

 

 

The reason these are so fast……is that the cookie base is made with 3 ingredients.  A cake mix, some eggs, and shortening.  (Have you made cake mix cookies?  They’re crisp around the edges and soft and chewy in the middle.  Everything a cookie ought to be.  Truly. :)

 

But the marshmallow layer, ganache drizzle, and slight candy cane crunch makes these a master piece!

 

 

 

 

Once you bite into that layer of marshmallow though, oh gee, that’s what gets me every time!  Chewy, fluffy, and mmmmmmmm, so good!

 

 

 

 

Oh wait, you know I’m gluten free, right?  Were you wondering what I was doing biting into that cookie? (Thanks for watching out for me! ;) )

 

Don’t worry, we tried them with a gluten free cake mix…….and guess what?  Just as mouth-watering delicious.  (And just as easy……which isn’t usually the case for gluten free bakes items!)  Oh, and I’ve already had 3.  Yes, all this morning. :)

 

 

 

 

These have just graduated to my go-to cookie for company, social gatherings……or hey, any ol’ occassion I can think of!  (Does doing a batch of laundry count as reason to celebrate?  I’m gonna say YES!.)

 

 

 

Want to pull up a chair and enjoy a cookie or two (or five!) with me??

 

 

No more chatting, time to gather a few things.

 

But all you need are 7 ingredients.  And that’s only if you count the candy canes.  But truly, so simple!

 

 

 

And the cookie portion…….is only 3 ingredients! 

 

Place an entire cake mix, 1/2 cup butter-flavored shortening, and 2 eggs into a large mixing bowl. 

 

 

 

Beat until well blended.

 

 

 

The consistency is pretty thick, like play dough.

 

 

 

Place a sheet of parchment paper on a large baking sheet and use a cookie scoop (1 3/4 inch in diameter) to create even cookie dough balls.  (You can also roll the balls in your hand.  The scoop we used holds 1.5 tablespoons.)  Bake in preheated 350 (F) oven for 9-11 minutes.  (The cookies should come out slightly crispy on the edges and soft in the middle.)

 

 

 

While baking, cut your extra large (campfire) marshmallows into thirds with some kitchen shears.  When the cookies are done, pull them out and place a slab of marshmallow in the center of each cookie.

 

 

 

Place back into the oven for 2 more minutes to toast and also help secure the marshmallow to the cookie.  Pull the cookies out and let cool while you make your chocolate ganache.

 

 

 

Now, this is a trick my sister recently showed me that will help eliminate problems with your chocolate seizing and becoming a big clumpy mess.  And is all done in the microwave……so it’s a bit faster. 

 

First, heat a 1/2 cup of whipping cream in the microwave, to almost boiling.  Then, heat an empty glass bowl in the microwave for 1 minute, just to warm it up.  (Be sure to use a hot pad to pull it out.) Then, pour in 1 cup of chocolate chips to the warm bowl.

 

 

 

Slowly add your steaming cream to the chocolate chips, stirring continuously.  

 

 

 

Continue adding cream and stirring until your chocolate chips are melted and smooth.  

 

 

 

If your chips aren’t fully melted, place in the microwave and heat for 10 seconds at a time, stirring in between, until completely smooth.  

 

 

 

Use a spoon to scoop your ganache into the corner of a plastic baggie. 

 

 

 

Cut a small hole in the tip of the baggie and squeeze the ganache onto the cookies in narrow lines, back and forth, back and forth.

 

 

 

Crush some candy canes or peppermint candies.

 

 

 

And then sprinkle onto your cookies.

 

 

And no lie………….you’ve just made some incredibly delicious cookies, that truly taste better than the effort you put into them. :)

 

 

Ready to make your own??

 

 

 

[print_this]

EASY Chocolate and Marshmallow Holiday Cookie (plus GLUTEN FREE version)

 

adapted from here

 

 

 

  • 1 chocolate cake mix (regular or gluten free……we’ve tried both)
  • 2 eggs
  • 1/2 cup shortening (butter flavor)
  • Extra LARGE marshmallows (campfire brand)
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • crushed candy canes

 

 

 

Preheat oven to 350 (F).  Place cake mix, eggs, and shortening in large mixing bowl and beat until well blended. (The consistency is pretty thick, like play dough.)  Place a sheet of parchment paper on a large baking sheet and use a cookie scoop (1 3/4 inch in diameter) to create even cookie dough balls.  (You can also roll the balls in your hand.  The scoop we used holds 1.5 tablespoons.)  Bake in preheated oven for 9-11 minutes.  While baking, cut your extra large marshmallows into thirds with some kitchen shears.  When the cookies are done, pull them out and place a slab of marshmallow in the center of each cookie and then place back into the oven for 2 more minutes to toast and also help secure the marshmallow to the cookie.  Pull the cookies out and let cool while you make your ganache.

 

 

 

Heat your whipping cream in the microwave until just before boiling. Pull out and place an empty glass medium sized bowl in the microwave for one minute, to heat it up a bit.  Pull out with a hot pad and pour your chocolate chips into the warm bowl.  Slowly add your steaming cream to the chocolate chips, stirring continuously.  Continue adding cream and stirring until your chocolate chips are melted and smooth.  (If your chips aren’t fully melted, place in the microwave and heat for 10 seconds at a time, stirring in between, until completely smooth.)  Use a spoon to scoop your ganache into the corner of a plastic baggie.  Squeeze down into the corner and hold firmly with your hand.  Cut a small hole in the tip of the baggie and squeeze the ganache onto the cookies in narrow lines, back and forth, back and forth.  Sprinkle with crushed candy canes.

 

 

 

yield: 24 cookies

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Now, enjoy!!

-Ashley

 

 

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Ashley Johnston

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Ashley Johnston is a professional DIY costume maker, sewist, crafter, and owner of Make It & Love It. She is a mom of 5 and a wife to a very patient (with my craft clutter) husband. In case you’re wondering, she always chooses crafting/sewing/designing over mopping/dusting/wiping base boards……but bathrooms/laundry/full bellies are always attended to. Whew!
Easy chocolate & marshmallow holiday cookie (plus, a gluten free version)
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Comments

  1. Kristy says:

    These are soooo good! We did marshmallows in fourths as well and I thought that was perfect. We did some with candy canes and some with Christmas sprinkles!

  2. Nicole says:

    Hey, Ask Robin if Coconut milk would work in place of the whipping cream, for a dairy free version. I have my gf/df chocolate chips!

  3. Jill says:

    The gf Betty Crocker cake mix only makes 12 cupcakes or 8 x 8 pan but regular cake mixes make 24 cupcakes or a 9 x 13. Do you still use the same amount of shortening etc for both? Or do I need 2 Betty Crocker gf cake mixes?

  4. Laurel says:

    I made these and my family loved them! In fact, we decided this is going to be the treat we make for our neighbors this year instead of our traditional pumpkin rolls. So tasty and SO EASY! I made mine with just butter (because I only had regular shortening on hand and wanted to butter flavor) and had no problem with the texture. Also, I cut the marshmellows into 4’s instead of 3’s on the second pan and liked that better. And, I loved the candy cane on top! Thanks for the great recipe!!

  5. Rachel says:

    Turns out that 11 minutes was fine (I am at 50 feet above sea level, lol)…..they were fully cooked by the time the marshmallow melted, and if I kept them in past 11 minutes and then melted marshmallows the cookies were quite hard and overbaked. Also worth noting that you need to let the ganache cool some or it will melt through your baggie……good cookie!

  6. Jodi says:

    Just made these and they are sooooo good warm out of the oven – like a peppermint s’more! I used the Jet-puffed peppermint marshmallows I found at Walmart and they were the perfect size, didn’t have to cut them. I also used coconut oil instead of Crisco. They turned out great and they smell wonderful while baking.

  7. cin says:

    made them for a party tonite … used butter,
    BUT snipped too big a hole in the zip-bag and it was, well, um, errrr …a bit of a mess …
    but, i guess crushed candy canes saved the ugli-ness.

    thanks for the great instructions, being very visual, it was great for me!

    Happy Holidays!

  8. Amy says:

    Just made these tonight & they’re surprisingly light & fluffy… And delicious!

    1. Ashley says:

      Yay, glad they turned out for you! I dare you to try and eat just one! ;)

  9. Rachel says:

    I’m finding the cookies don’t appear done after 11 minutes? I am using a same size scoop. The insides seemed to be really liquidy when I took them out.

    1. Ashley says:

      Oh shoot, sorry about that. Altitudes and ovens can always cause variation in cook time. Keep them in a little longer, until they cook through more than that. They should be slightly crisp around the edges and slightly chewy in the middle.

      Good luck!

  10. Cristin says:

    Hi! Thank you for sharing this, I have a family party to go to in a week to celebrate about 5 different family birthdays..had to figure out an easy cute thing to bring for each of them. These are pretty and easy and will look great packaged as gifts :)

  11. Michelle says:

    This look so amazing! Does the chocolate sauce (chocolate chips + whipping cream) harden when it cools or do they stay soft?

    1. Luanne says:

      It will stay soft but not gooey like, it holds itself like ganache. I have mine in the fridge using chocolate chips and all purpose cream.

  12. Jennifer Chambers says:

    I’m making these with gf brownie mix instead of cake mix… I happen to have two boxes! I think they’ll work juuust fine. Thanks for the recipe!

    1. Ashley says:

      Oooh, good idea. Let me know if they work with the brownies. Yum.

    2. Jennifer Chambers says:

      Not only did it work, it’s my favorite GF cookie ever! I used Betty Crocker & Trader Joe’s Gf brownie mixes. So good!

  13. Cora says:

    Going to try these with a sugar-free cake mix for diabetic and calorie counting friends!

    1. Ashley says:

      Oooooh, good idea! :)

  14. Haley @Cupcakes and Sunshine says:

    Oh my goodness, these look wonderful! And so perfect for this season. Can’t wait to try them :)

  15. Lynette says:

    Those look delicious! I would normally say, oh darn it takes whipping cream and that’s expensive…but I have three cartons in my fridge! Yay! :) I will have to make them soon…just need a cake mix!

    1. Ashley says:

      Haha…….’tis the season to have whipping cream in the fridge! We have several too! :)

  16. Robert Johnston says:

    I’ll be over

    1. Ashley says:

      Ok, see you soon! :)

  17. KaTrina Anderson says:

    Look amazing! Do these store well? Like if I needed to make them a couple of days ahead for a party would they still be good?

    1. Ashley says:

      We always eat them pretty fast but they should store well if covered and sealed tight. And then place in a cool garage or the fridge just to keep the chocolate from melting. But the cookies are pretty moist and should keep pretty well.

      Good luck!

  18. Kristina Noall says:

    Oops, I think you answered just as I asked. Thanks!

    1. Ashley says:

      I’m kinda quick like that! ;)

  19. Kristina Noall says:

    Ooh, I just decided last night that my neighbor gifts would be non-food this year, but now I’m conflicted! Tell Robin she’s a great influence! :) I was also wondering about the butter question.

    1. Ashley says:

      Haha……..sorry! But your neighbors will thank you! :)

  20. Patti says:

    These look delicious! I’m going to make them dairy free with a few changes for my family. I love it when recipes are easy to alter for food allergies.

    1. Ashley says:

      Yes! And great idea! :)

  21. Stephanie says:

    These look AMAZING!! Now I wish I was doing Christmas baking this year.

    Do you think butter would work instead of shortening?

    Thanks for the recipe!

    1. Ashley says:

      You could try it! It may change the consistency just a bit and may make them a little flatter. But it doesn’t hurt to try. And the flavor will probably be the same……it’s just the texture that will just be a bit different. Let me know how it goes! :)

    2. Patti says:

      I’ve made cake mix cookies with a 1/2 cup oil instead of the shortening. They turned out crispy and chewy like they should.

    3. Kristina Noall says:

      Ooh, I bet coconut oil would be amazing. It’s awesome in baked goods. Thanks for the tip!

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