Black & White Chocolate Cookies


Christmas and New Year’s are just around the corner.  It’s definitely time to start baking up some cookies!   Here is a rich, decadent chocolate cookie for you to try.


My favorite thing about these cookies is that a marshmallow is hiding inside each one.  Isn’t that delightful?



1 box Duncan Hines Devil’s Food chocolate cake mix

2-3 Tablespoons of milk chocolate chips

2 eggs

1/3 Cup vegetable oil

About 12 marshmallows

Your favorite chocolate icing (canned or homemade).  I included a recipe at the bottom of this post, if you need one.

White chocolate melting wafers (optional)  – I like to use Ghiradelli brand white chocolate melting wafers, which are generally easy to find in grocery stores.

White fondant (optional) – I bought some awesome fondant at Walmart in their baking/grocery aisle.  It’s in a small container, you warm it up for a few seconds, then simply roll it out with a rolling-pin.   It is Walmart Brand.  I was very pleasantly surprised at how easy it was to use and by how good it tastes.



Preheat oven to 350 degrees.

With clean scissors, cut each marshmallow in half, then set them aside.


Combine cake mix and chocolate chips in a mixing bowl.  Stir in 1/3 cup of vegetable oil and 2 eggs.   Stir it all together until well mixed.

Drop by the tablespoonful (I used my small cookie scoop) onto an ungreased cookie sheet.  I line my cookie sheet with parchment paper.   I have said it once, and I’ll say it again, parchment paper is so great!


Let bake in oven at 350 degrees for 7 minutes.  Remove cookie sheet from oven and place halved marshmallow in the center of each cookie, pressing down slightly.


Return cookie sheet to oven and bake for 3 more minutes.   Remove from oven.  Again, press down on the marshmallows ever so slightly.   Let the cookies sit on baking sheet for 2 minutes, and then move them to a cooling rack.


After the cookies have cooled completely, cover the tops (being sure to completely cover the marshmallow) with chocolate icing and/or white fondant.  I used a biscuit cutter, which cut the perfect size circle for these cookies!

Microwave the white chocolates until completely melted.  I use the defrost setting on my microwave; it takes a couple of minutes for a small cup to melt.  Stir with a spoon and drizzle a small amount across each cookie top.   Doing this will give the cookies some pizaaz.  And it tastes great!

Move finished cookies into the refrigerator for 10 minutes so that the  white chocolate can fully set (harden).


Here is a recipe for chocolate icing that goes well these cookies:

1 Cup semisweet chocolate chips

1/3 Cup whipping cream

1 teaspoon butter or margarine

1 teaspoon vanilla

1/2 Cup powdered sugar.

Melt chocolate chips in a saucepan over low heat.  Once melted, stir well and remove from heat.   Add the vanilla, whipping cream and butter/margarine -stir.  Add in the powdered sugar, stirring until smooth.

Want a few more cookie recipes to try?

Here are a few links that will lead you to more of my tried-and-true favorite cookie recipes:

Funfetti Holiday Cookie Bars

The Chocoholic Cookie

A farm wife’s best chocolate chip cookie recipe




3 thoughts on “Black & White Chocolate Cookies

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