French la Vie

My mother bakes generously, and always with purpose. There’s never any tiptoeing around the kitchen with her she knows what she is doing even with her eyes closed. She bakes often—nearly every day—and it’s never just for herself. Someone’s dropping by, or she’s heading out, and there will be a box or tin or plate of something sweet in her hands. That’s just how she is. A giver, a do-er, full hearted and thoughtful.

She doesn’t mess around with substitutions. Real butter, fresh eggs, and a sharp eye on the oven. There’s no skimping, no shortcuts, and no pretending that margarine can stand in for the real thing. And she has a long list of favorites, but these chocolate marshmallow cookies? They’re a hit every time. They’re cheerful little things—part cookie, part cake, part candy-shop treat—and she’s been making them since before I can remember.

The trick is in the size. You don’t want big cookies here—use a small scoop, just enough batter to make a nice rounded mound. If the cookie’s too big, the marshmallow topping gets lost, and you want that nice proportion: soft chocolate base, gooey top, then that slick of icing and crunch of walnuts.

Before the cookies come out of the oven, count them. Then count your marshmallows—one marshmallow for every two cookies. Cut them in half and have them ready. When the cookies come out (eight minutes is usually just right), quickly press a marshmallow half—cut side down—onto each one. Not too hard, or you’ll crack the cookie. Just enough to let the heat do its job and melt it in place.

Once they’ve cooled, you frost them. The icing is rich and fudgy, nothing fancy but full of flavor. You frost one cookie, then immediately dip it into a bowl of finely chopped walnuts. Do not wait—if the icing dries, the nuts won’t stick and the magic is lost. My mom would never let that happen.

They’re best when they’ve just been made, when the frosting is still a little soft and the marshmallow has melded with the cookie. But good luck having any left by the time they cool.

Chocolate Marshmallow Cookies

Preheat the oven to 350°F.
Cream together ½ cup of butter with 1 cup of sugar and 1 egg until smooth. Add 1¾ cups of flour, 1 teaspoon of baking soda, ½ teaspoon of salt, ½ cup of cocoa powder, ½ cup of milk, and ½ teaspoon of pure vanilla extract. Mix well until fully combined.

Drop small, rounded scoops of batter onto a cookie sheet and bake for 8 minutes.

While they bake, cut your marshmallows in half—one half per cookie.

As soon as the cookies come out, place a marshmallow half cut side down on each warm cookie. Gently press—don’t smash.

Let the cookies cool completely.

For the icing: mix 2 cups of powdered sugar, 5 tablespoons of cocoa, 3 tablespoons of butter, 4 tablespoons of milk, and ½ teaspoon of vanilla until smooth. Frost each cookie and dip immediately into a bowl of chopped walnuts (a bit more than ¼ cup should do).

This recipe makes a tray full of happiness, and probably a few unexpected visitors too.