Irresistible Sundae Cookies: Your New Favorite Marshmallow, Chocolate & Cherry Treat

There’s something undeniably joyful about sprinkles. While I might not incorporate them into every single bake, I confess to a delightful obsession with collecting them, alongside an ever-growing stash of cupcake liners. The post-holiday sales, in particular, are my weakness – a treasure trove of colorful nonpareils and festive liners just waiting for their moment to shine. Recently, it was my vibrant rainbow nonpareils that called to me from the pantry. However, instead of the usual cupcakes, I envisioned something different, something that encapsulated the fun and indulgence of a classic dessert in cookie form: Sundae Cookies. And I must say, despite not being a master decorator, I was quite pleased with how charmingly cute these turned out!

The Inspiration Behind These Delightful Sundae Cookies

My culinary journey to these Sundae Cookies began last year when I stumbled upon this gem of a recipe. It sat patiently in one of my many baking binders, waiting for the perfect moment. That moment arrived when I found myself craving a truly marshmallowy treat. Adding to the serendipitous timing, I also had a jar of maraschino cherries on hand, leftover from a previous baking adventure – my very own cherry chocolate blossoms. The original recipe, as I first found it, didn’t feature sprinkles, but I immediately knew that their addition would elevate these cookies, making them truly reminiscent of a classic ice cream sundae. The vibrant burst of color and playful texture was simply a must-have. I decided to halve the recipe, which perfectly yielded a dozen incredibly satisfying and visually appealing cookies.

Why These Sundae Cookies Are a Must-Try

These Sundae Cookies are more than just a sweet treat; they’re an experience. Each bite delivers a delightful blend of textures and flavors that will transport you straight to your favorite ice cream parlor. Imagine a soft, slightly chewy chocolate cookie base, perfectly baked to a tender finish. On top of this, a pillowy, toasted marshmallow half, offering that signature gooey sweetness. Then comes the crowning glory: a generous dollop of rich, silky chocolate sauce, perfectly drizzled to coat the marshmallow. And of course, the grand finale – a playful shower of colorful sprinkles and a bright, juicy maraschino cherry. It’s a symphony of chocolate, marshmallow, and cherry that’s both nostalgic and incredibly satisfying. They truly capture the essence of a sundae without the need for a spoon or a melting scoop of ice cream!

They are surprisingly easy to make, making them an ideal project for bakers of all skill levels. Whether you’re whipping up a batch for a party, a special occasion, or simply to satisfy a craving for something uniquely delicious, these Sundae Cookies are guaranteed to impress. The visual appeal alone is enough to bring a smile to anyone’s face, making them perfect for potlucks, bake sales, or as a thoughtful homemade gift.

Sundae Cookies Recipe

Yield:
1 dozen

Delicious homemade Sundae Cookies featuring a perfect blend of marshmallow, rich chocolate, and sweet cherry toppings.

Ingredients for Sundae Cookies

For the Cookies:

• 3/4 cup all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/3 cup packed brown sugar
• 1/4 cup unsalted butter, softened
• 1 Tbsp water
• 4 tsp oil (divided: 1 1/2 tsp for dough + 1 Tbsp for cocoa)
• 1 tsp baking powder
• 1/2 tsp pure vanilla extract
• 3 Tbsp unsweetened cocoa powder
• 1 Tbsp milk
• 2 Tbsp maraschino cherry juice
• 2 Tbsp maraschino cherries, finely chopped
• 6 large marshmallows, cut in half

For the Chocolate Sauce:

• 2 Tbsp unsalted butter
• 3 oz semi-sweet chocolate, chopped
• 2 tsp corn syrup
• 1/8 tsp pure vanilla extract

For Toppings:

• Colorful sprinkles (rainbow nonpareils recommended)
• 12 whole maraschino cherries, with stems if desired

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line one large cookie sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Prepare the dry ingredients for the cookies: In a medium-sized bowl, whisk together the flour, baking soda, and salt until thoroughly combined. Set this mixture aside.
3. Mix the wet ingredients and combine: In a large mixing bowl, cream together the brown sugar, softened butter, water, 1 1/2 tsp of oil, baking powder, and vanilla extract until the mixture is light and well blended. Next, add the cocoa powder and the remaining 1 Tbsp of oil, mixing well until fully incorporated and smooth. Stir in the milk and maraschino cherry juice. Finally, gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chopped maraschino cherries. Be careful not to overmix the dough.
4. Bake the cookies: Drop the cookie dough by rounded teaspoons onto your prepared cookie sheet, leaving enough space between each cookie. Bake for 12 minutes. Immediately upon removing the cookies from the oven, gently press one marshmallow half onto the center of each warm cookie. Allow the cookies to cool on the baking sheet for a few minutes until they are sturdy enough to be carefully transferred to a wire cooling rack to cool completely.
5. Prepare and apply the chocolate sauce and toppings: In a microwave-safe bowl, melt the 2 Tbsp of butter. Stir in the chopped semi-sweet chocolate and corn syrup. Microwave in short 15-second intervals, stirring after each, until the chocolate is fully melted and the mixture is smooth and combined. Stir in the 1/8 tsp of vanilla extract. Spoon the warm chocolate sauce over each marshmallow, ensuring it is completely covered. While the chocolate is still wet, generously sprinkle with your favorite colorful sprinkles and top each cookie with a whole maraschino cherry. Let the chocolate set before serving.

Did you make this recipe?

Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipes

Tips for Perfect Sundae Cookies

Achieving the perfect Sundae Cookies is all about attention to a few simple details. Here are some tips to ensure your cookies turn out beautifully every time:

• Softened Butter: Ensure your butter for the cookie dough is truly softened, not melted. This helps in creaming it with sugar, creating a light and airy base for your cookies.
• Measure Flour Correctly: Too much flour can make cookies dry and tough. Use the spoon and level method: spoon flour into your measuring cup and then level it off with a straight edge. Don’t scoop directly from the bag.
• Don’t Overmix: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, leading to tougher cookies.
• Marshmallow Timing: Press the marshmallow halves onto the cookies immediately after they come out of the oven. The residual heat will soften the marshmallows, allowing them to adhere perfectly and creating that lovely gooey texture as they cool.
• Smooth Chocolate Sauce: When melting the chocolate for the sauce, go slow with microwave intervals (15 seconds at a time) and stir thoroughly in between. This prevents burning the chocolate and ensures a silky-smooth consistency.
• Sprinkle Quickly: Apply the sprinkles and place the cherry on top of the chocolate sauce while it’s still warm and wet. This ensures they stick well and don’t fall off once the chocolate sets.
• Parchment Paper is Key: Lining your cookie sheet with parchment paper not only prevents sticking but also makes cleanup a breeze, especially with the marshmallow and chocolate components.

Variations to Customize Your Sundae Cookies

While the classic Sundae Cookie is a treat in itself, don’t hesitate to get creative with variations. These cookies are wonderfully adaptable! Here are a few ideas to inspire your next batch:

• Sprinkle Swap: Instead of rainbow nonpareils, try chocolate sprinkles, seasonal sprinkles for holidays, or even a mix of different types for added texture and visual interest.
• Nutty Crunch: Add a sprinkle of finely chopped toasted nuts (like peanuts, walnuts, or pecans) on top of the chocolate sauce for an extra layer of crunch and flavor, just like a real sundae.
• Caramel Drizzle: For an ultimate sundae experience, add a light drizzle of caramel sauce over the chocolate before adding sprinkles and cherries.
• White Chocolate Drizzle: Instead of, or in addition to, the dark chocolate sauce, melt some white chocolate and drizzle it over the cookies for a beautiful contrast and different flavor profile.
• Flavor Extracts: Experiment with different extracts in the cookie dough or chocolate sauce. Almond extract pairs wonderfully with cherry, or a hint of orange zest could brighten the chocolate.
• Cookie Base: While chocolate is classic, you could try a vanilla cookie base or even a peanut butter cookie for a completely different sundae flavor combination.
• Mini Chocolate Chips: Fold some mini chocolate chips into the cookie dough for an even more intense chocolate flavor throughout.

Serving and Storage Suggestions

These delightful Sundae Cookies are best enjoyed fresh, but they also store well for a few days. For the ultimate treat, serve them slightly warm, allowing the marshmallow to be extra gooey and the chocolate sauce to be just melted enough. They pair wonderfully with a cold glass of milk, a scoop of vanilla ice cream, or even a hot cup of coffee or tea.

To store your Sundae Cookies, place them in an airtight container at room temperature for up to 3-4 days. If stacking them, separate layers with parchment paper to prevent the toppings from sticking together. While they can be refrigerated, the cookies may dry out slightly, so room temperature is generally preferred unless your home is very warm. For longer storage, these cookies can be frozen for up to 2 months. Simply place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container, again separating layers with parchment paper. Thaw at room temperature before serving.

Source: Cookie Madness