These are so easy to make, and you need four simple ingredients! Great for any gathering!
❤️WHY WE LOVE THIS RECIPE
This recipe is so easy to make and is delicious! It’s only four simple ingredients and perfect for a small gathering. It’s made in an 8X8 and you can make them the night before too. I think they are actually better the next day. We love the combination of peanut butter and butterscotch, it really goes together well.
SWAPS
Some people like to use chocolate chips instead of the butterscotch. That is an easy switch. You can also use the colored marshmallows if you like! Crunchy or smooth peanut butter works.
⭐TIP
These are great stored in a cool place but we love them cold from the fridge. I don’t know why, but cold they are even better!
OTHER DELICIOUS TREATS
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This candy is easy and delicious and only four ingredients! Super versatile, you can switch out the butterstotch for chocolate.
Prep Time 10 minutesmins
Refrigerate 2 hourshrs
Total Time 2 hourshrs10 minutesmins
Course candy
Cuisine American
1cupcrunchy or smooth peanut butter
1/4cupbutter or 4 tablespoons
2cupsbutterscotch chipsI use an 11 ounce bag
5cupsminiature marshmallowswhite or rainbow colored
Melt the peanut butter, butter and butterscotch chips in a pan on top of the stove on low heat until smooth when stirred with a spoon. Line an 8 x 8 baking dish with aluminum foil and spray the foil with cooking spray.
Pour the peanut butter mixture into the baking dish and let cool for about 15 minutes so the marshmallows will not melt when placed on top. Spread marshmallows on top and gently mash into the peanut butter mixture with the back of a spoon or your hand.
Refrigerate for at least two hours and cut into squares.
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Sweet, gooey pumpkin marshmallow popcorn is the ultimate fall snack! Easy to make with pumpkin-flavored marshmallows, it’s perfect for movie night, parties, or Halloween.
Grayson saw fun marshmallows and asked if we could make something for snack Friday and knowing it was a mere bag of popcorn, butter and brown sugar I was all in! The kids and their friends polished off the entire bowl in about 5 minutes which proves— this is a recipe worth keeping!
Why You’ll Love This Recipe
This recipe is a fun way to use pumpkin marshmallows and enjoy those tasty seasonal flavors.
It is so easy to make that I let my 9 year old make it for the family. It is such a great recipe to get the kids in the kitchen.
This is an easy Halloween treat that is simple to scale up for bigger crowds.
Pumpkin spice popcorn is kid friendly and disappears right before your eyes.
Ingredients for Pumpkin Marshmallow Popcorn
Microwave Popcorn: Provides the crunchy, salty base that balances the sweetness and carries all the gooey coating.
Pumpkin Marshmallows: Melt into the sticky, sweet binder that holds the popcorn together while adding pumpkin flavor.
Brown Sugar: Deepens the sweetness, adds a hint of molasses flavor, and helps create a caramel-like richness in the coating.
Butter: Adds richness and flavor while keeping the marshmallow mixture smooth, gooey, and easy to coat the popcorn.
How to Make Pumpkin Spice Marshmallow Popcorn
Make the Popcorn: Pop the popcorn according to the package instructions. Pour the popcorn into a large bowl.
Melt the Marshmallows: Add the marshmallows, brown sugar and butter to a microwave-safe bowl and melt the marshmallows in 30 second intervals until melted and smooth.
Combine: Pour the melted marshmallow mixture over the popcorn and stir together to combine.
Variations and Add-Ins
If you can’t find pumpkin marshmallows, use regular marshmallows and add 1/2 teaspoon of pumpkin pie spice.
Looking to jazz this pumpkin popcorn recipe up even more? Stir in candy corns, cinnamon chips or crushed graham cracker pieces! A white chocolate drizzle would also be a tasty addition!
Do I Have to Use Microwave Popcorn?
In one bag of microwave popcorn, there are about 5 tablespoons of popcorn kernels which makes 10 – 11 cups of popped popcorn. You can pop your own popcorn using 5 tablespoons of kernels or buy pre-popped popcorn and use 10 – 11 cups for this recipe.
Storage Tips
Store leftover marshmallow popcorn balls in an airtight container at room temperature, it will keep for 2-3 days. The popcorn will definitely lose its crunch the longer it sits.
Pumpkin Marshmallow Popcorn is the kind of recipe that makes fall feel extra special. It’s simple, fun, and totally irresistible—whether you’re bagging it up for neighbors, serving it at a Halloween party, or enjoying it with your family snuggled up on the couch. However you share it, this gooey popcorn with marshmallows is sure to become a new seasonal favorite.
More of our Favorite Pumpkin Treats:
Watch How This Fall Popcorn Recipe is Made…
Prevent your screen from going dark
Pop popcorn per package instructions and place in a bowl.
1 Bag Low Fat Microwave Popcorn
Combine the other ingredients and melt in the microwave. Make sure to stir every 20-30 seconds so everything melts and combines smoothly.
2 ½ Cups Mini Marshmallows, ½ Cup Brown Sugar, ¼ Cup Butter
If you love the combination of chocolate and peanut butter, you are going to love these little treats!
❤️WHY WE LOVE THIS RECIPE
We love rice krispie treats, and these are made differently, but you still get the delicious marshmallow cream. It’s spread on top of the honey graham crackers that are mixed with peanut butter and powdered sugar. So good and so easy! These are perfect for any gathering, especially a small one, since they are made in an 8X8. Plus you can’t go wrong with a no bake treat!
SWAPS
You could do a few swaps on this dish, you could use semi-sweet chocolate chips, white chocolate chips or butterscotch. We added nuts on top; you can leave those off. We like the crunchy peanut butter, but I am sure the smooth would work as well. We haven’t tried this with almond butter, but I don’t see why it wouldn’t work.
OTHER DELICIOUS RECIPES
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⭐TIP
We keep these in the refrigerator and like to set them out for about 10 minutes before serving them. We love them cold.
Only a handful of ingredients and so simple to make! Your family will love these delicous Chocolate Peanut Butter Treats.
Prep Time 10 minutesmins
3 hourshrs
Total Time 3 hourshrs10 minutesmins
Course Dessert
Cuisine American
18honey graham cracker squarescrushed
1stick of buttermelted or 8 tablespoons
1 2/3cupspowdered sugar
1/2cupcrunchy peanut butter
17 1/2 ounce jar marshmallow fluff
1cupdark chocolate morselscan use whatever chocolate chips you like or even use butterscotch chips
Crush the crackers and put in large bowl.(I put them in a plastic ziplock bag and crush with rolling pin). Melt the butter and add to crumbs. Mix well with spoon.
Stir in the powdered sugar and peanut butter. Mix well and press into a greased 8 inch square pan.
Remove the top from the marshmallow fluff and heat in microwave in the jar until you can spread over crumb mixture evenly. (You have to watch it constantly or it will come out of the jar.)
Next, melt the chocolate chips in microwave until they can be spread over the marshmallow. Refrigerate 2 to 3 hours until you can cut evenly with a knife. Cut into squares or bars.
Indulge in these delicious chocolate marshmallow cookies, perfect for satisfying your sweet tooth. With a soft and gooey center and a chocolate frosting, these cookies are a treat for any occasion.
These cookies are thick and chewy and loaded with chocolate flavor. They are topped with a gooey roasted marshmallow and then frosted with a luscious chocolate cream cheese frosting. Totally indulgent and decadent!
Chocolate Marshmallow cookies always make me feel loved. I have had two lovely connections with these cookies and not only do I want you to read about my experience, but I totally want you to have the recipe too.
First memory…going shopping with my mom at the Vancouver mall in Vancouver, WA. They had a cookie shop and we weren’t really a family to eat out, actually, we weren’t really a mall family either, haha. Well, on one occasion my mom and her best friend had to run to the mall and I was with them when they allowed me and her friend’s child to buy a cookie from the little cookie shop on the top floor. I got a chocolate marshmallow cookie and I can still remember the feeling of my teeth sinking into that thick and chewy cookie. IT WAS AMAZING!!!
Fast forward a few short years and an interning teacher in my 4th grade class treated another little girl and I to a fun day out which included… a chocolate marshmallow cookie!!! I can still remember what a special teacher she was and mostly because she made me feel special and seen. It’s no wonder that all these years later I wanted to share the cookie with those I love! Don’t you love when food is linked to special moments?
Ingredients for Chocolate Marshmallow Cookies
We are going to use cocoa powder and chocolate pudding mix to load these cookies with chocolate flavor. The rest of the ingredients are pretty standard cookie ingredients. Here is everything you’ll need:
Unsalted Butter: make sure it is softened
Granulated Sugar: adds sweetness
Brown Sugar: adds rich flavor and sweetness
LargeEggs: gives structure to the cookies
Vanilla Extract: adds flavor
Flour: just regular all-purpose flour is all you need
Salt: enhances all the flavors
Baking Soda: adds rise and fluffiness
Cocoa Powder: adds bold chocolate flavor
Instant Chocolate Pudding: grab a 5.1 oz box of either Devil’s Food or Chocolate Fudge flavor
Marshmallows: you want large marshmallows
The measurements for each ingredient can be found in the recipe card at the end of the post. See the next section for all the ingredients for the chocolate cream cheese frosting.
Ingredients for Chocolate Cream Cheese Frosting
There aren’t any surprises in the ingredients for this smooth chocolate cream cheese frosting. Here is the ingredients list:
Unsalted Butter: adds rich flavor and creaminess
Cream Cheese: make sure it is room temperature so it doesn’t make the frosting lumpy
Unsweetened Cocoa Powder: adds the chocolate flavor
Powdered Sugar: adds the sweetness and structure to the frosting
Vanilla Extract: adds flavor
Salt: enhances all the flavors
Whole Milk: makes the frosting creamy
Again, you can find all the measurements for the ingredients at the end of the post.
How to Make Marshmallow Chocolate Cookies
There’s nothing new here! It’s just your typical cookies recipe to make the cookie base, as shown in the images above. Then you partially bake, add a marshmallow to the top, and then finish baking. They are so easy! Here is your step by step guide:
Prep: Preheat the oven to 350 degrees F and grease a baking sheet (or line it with parchment paper or a silpat).
Wet Ingredients: Combine all the wet ingredients in a large bowl and mix to combine thoroughly until light and fluffy.
Dry Ingredients: Add all the dry ingredients to a separate large mixing bowl and whisk to combine.
Combine: Add the dry ingredients to the wet ingredients and mix until just combined.
Scoop: Use a 1/4 cup cookie scoop and form the cookies. Roll the cookie dough balls in your hands to get that shiny exterior.
Bake: Place the cookie dough balls on the prepared cookie sheet and bake for 4-5 minutes.
Top: Remove from the cookie sheet from the oven and top each partially baked cookie with a large marshmallow and then return to the oven for another 4-5 minutes.
Cool: Remove the cookies from the oven and gently press the marshmallow to flatten. Set the cookies aside on a wire cooling rack to cool completely before frosting.
Head to the next section to read how to make the cream cheese frostin.
How to Make Chocolate Cream Cheese Frosting
Beat: Add the butter and cream cheese to a large bowl and beat together using a hand mixer.
Mix: Add the remaining ingredients and mix adding milk until desired consistency.
All of the instructions can be found in full details in the recipe card at the end of this post.
Variations and Add-Ins
This is recipe is great as it is, but it can also be zhuzhed up for different holidays or just to mix things up! Here are some ideas:
Christmas: add a little peppermint to the frosting and sprinkle some crushed candy canes on the top.
Valentine’s Day: add a little raspberry extract to the frosting and freeze dried raspberries to the cookie base. Strawberries would work great too!
Easter: add the pastel colored m&m’s to the cookie base and sprinkle some on top of the frosting
It’s really open to whatever flavors you love! You could add some peanut butter chips to the cookie base and swirl some peanut butter into the frosting. Heath bits would be another great addition to the cookie base or sprinkled on top. Add colorful sprinkles on top for a birthday party. Even just adding regular semi-sweet chocolate chips to the dough would give you some added texture to the cookies. I could keep going, but you get the idea!
Can I Use Mini Marshmallows?
Technically yes, but I would really recommend the large marshmallows. The mini marshmallows melt a lot quicker so they almost melt off or disappear by the time the cookies are done baking. If you can get your hands on the large ones, use those!
Do I Need to Chill the Dough?
I honestly don’t chill this dough, but I am very careful to not let the butter get too warm. If you fill like the butter is too softened or the dough is a little loose, you can chill the dough for 30 minutes or so. Chilling the dough will help the cookies be more thick and chewy.
Storage Tips
Leftover cookies should be stored in an airtight container and should be kept in the fridge. They will keep for 4-5 days.
These cookies can also be frozen. Place them in a single layer on a cookie sheet and flash freeze them to get the frosting to solidify. Then they can be layered on top of each other with pieces of parchment in between layers. They will keep in the freezer for up to 3 months.
NOTE: If you’re looking for a fabulous gluten-free cookie with a similar flavor profile, try our gluten free chocolate marshmallow cookies!
These decadent chocolate marshmallow cookies remind me of my childhood. Perfect for a cozy night in or a holiday treat, these cookies are sure to be a hit with everyone!
More Indulgent Cookie Recipes:
Servings: 30cookies
Prep Time: 10 minutesmins
Cook Time: 10 minutesmins
Total Time: 20 minutesmins
Description
Indulge in these delicious chocolate marshmallow cookies, perfect for satisfying your sweet tooth. With a soft and gooey center and a chocolate frosting, these cookies are a treat for any occasion.
For the Cookies
Preheat oven to 350 degrees F.
Add the butter, eggs, sugars and vanilla in large bowl and combine until evenly mixed.
1 Cup Unsalted Butter, 3/4 Cup Granulated Sugar, 1 Cup Brown Sugar, 1 teaspoon Vanilla Extract, 2 Eggs
In a separate bowl combine flour, salt, baking soda, cocoa and pudding
Slowly add the dry ingredients into the large bowl of wet ingredients and mix until just combined.
Scoop into 1/4 cup balls or smaller if you prefer and roll into balls to get the shiny coating.
Place on greased (or lined with silpats or parchment paper) cooking sheet.
Bake for 4-5 minutes. Pull out of the oven and quickly add a marshmallow to the top of each cookie. Return to the oven to finish making for another 4-5 minutes or until the cookies are set and the tops of the marshmallows are just about to turn golden. Press down very gently on the mallow. Set aside to cool before frosting.
30 Marshmallows
For the Frosting
In a large bowl using a hand mixer, beat the butter and cream cheese until fluffy.
1/2 Cup Unsalted Butter, 6 ounces Cream Cheese
Add in the cocoa powder, powdered sugar, vanilla extract and salt, beating until smooth and adding 1 teaspoon of milk at a time until it’s spreadable.
These GIANT Bakery Style Rice Krispie Treats are soft and gooey with ribbons of marshmallow throughout. Similar to making regular krispie treats, however this recipe is made extra special by the addition of sweetened condensed milk and marshmallow fluff. Yields 8 giant rectangles or 12 thick squares.
Meet The Perfect Rice Krispie Treat.
I had my first rice krispie treat when my husband and I were newly dating as teenagers, and I’ve loved them ever since. However, once you’ve had a bakery style version there’s really no going back. The difference? Is by adding in sweetened condensed milk you will get soft and ultra gooey krispie treats with incredible flavor but without making them overly sweet. I also swirl in marshmallow fluff which adds ribbons of soft sweet marshmallow throughout. To. Die. For.
Prepare to fall in love.
To Make These Bakery Style Rice Krispie Treats You Will Need:
butter – I use salted butter, but use what you have.
sweetened condensed milk – Adds flavor and makes these treats soft and gooey.
marshmallows – I like to use mini marshmallows to speed up the melting process.
vanilla – Enhances the flavor of these sweet treats.
rice cereal – You can’t make rice krispie treats with out it.
marshmallow fluff – Adds extra marshmallow goodness.
In a large pot, melt 6 tablespoons butter over low heat.
Once melted, pour in 6 ounces sweetened condensed milk and use a rubber spatula to stir until combined.
Next, add in 10 ounces of mini marshmallows. Again, stir to combine.
Once incorporated, remove off of the heat and add in 1-1/2 teaspoons pure vanilla extract, stirring once more.
Lastly measure and add 10 ounces rice cereal.
Use a rubber spatula to gentle fold the cereal into the marshmallow mixture.
Once combined add spoonfuls of the marshmallow fluff on top.
Stir only a few times in order to create thick ribbons throughout the cereal mixture.
Transfer to a 8×12 or 9×13 ceramic baking pan and use wax paper to press the mixture into the pan.
Allow the rice krispie treats to cool for 30 minutes to 1 hour before serving.
Cut into desired sizes – 8 large rectangles or 12 thick squares.
Enjoy! And if you give this Bakery Style Rice Krispie Treats recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 12servings
Bakery Style Rice Krispie Treats
These GIANT Bakery Style Rice Krispie Treats are soft and gooey with ribbons of marshmallow throughout. Similar to making regular krispie treats, however this recipe is made extra special by the addition of sweetened condensed milk and marshmallow fluff.Yields 8 giant rectangles or 12 thick squares.
Prep Time: 5 minutesmins
Cook Time: 15 minutesmins
Resting Time: 1 hourhr
Total Time: 1 hourhr20 minutesmins
6tablespoonsbutter
6ouncessweetened condensed milk , or 3/4 cup
10ouncesmini marshmallows
1½teaspoonspure vanilla extract
10ouncesRice Krispie cereal, or 10 cups
7ouncesmarshmallow fluff
In a large pot, melt the butter over low heat. Once melted, use a rubber spatula to stir in the sweetened condensed milk. Add in 10 ounces of mini marshmallows and stir while they slowly melt.
Once incorporated, remove off of the heat and add in the vanilla, continue to stir until combined. Lastly measure and add in the cereal. Gently fold the cereal into the marshmallow mixture.
Once combined add spoonfuls of the marshmallow fluff on top. Stir only a few times in order to create thick ribbons throughout the cereal mixture.
Transfer to a 8×12 or 9×13 ceramic baking pan and use wax paper to press the mixture into the pan. Allow the rice krispie treats to cool for 30 minutes to 1 hour before cutting and serving.
See blog post for storing tips.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
