Whenever we visit family in Utah I like to stop by Cutler’s to pick up some of their famous frosted cookies. Cutler’s is a Utah institution with only three locations and they were around long before Crumbl Cookies which is their more famous Utah cookie counterpart. Since I crave these back home in California, I decided it was high time to add them to my collection of favorite Utah recipes! These brownie marshmallow cookies are the best Cutler’s flavor (imo), but I also love their frosted peanut butter chocolate cookies, oatmeal raisin, and brownie mint cookies as well. The brownie cookie base is chewy, soft, and perfectly chocolatey. And if you are a marshmallow lover like I am, you are going to go crazy for the layer of gooey marshmallow fluff topped with homemade chocolate frosting. We like these all year round but they are perfect for special occasions like holidays, birthdays for people who don’t like cake, or bake sales.
Ingredient Notes
All-purpose flour – Rather than cake flour like the original version, I make these with all-purpose flour because I always have it on hand. You can make them with cake flour if you prefer. Cocoa powder – I like to use natural unsweetened cocoa powder for this recipe, but you could use a dutch processed cocoa powder for more of a dark chocolate taste if you prefer. My favorite brands are Ghiradelli, Rodelle, or good old Hershey’s which I always have in my pantry. Sugar – You’ll need white granulated sugar for the cookies and powdered sugar for the frosting. Eggs – Unlike cakes, it’s not as important that the eggs be room temperature when making cookies, but it doesn’t hurt either. Butter – I use salted butter in almost all of my recipes. Baking powder – This leavening agent helps the cookies rise slightly while baking. Salt – Balances all the other ingredients to bring out the best flavor in these cookies. Milk or cream – You’ll need a little to get a nice spreadable consistency on the chocolate frosting.
How to Make These Frosted Marshmallow Brownie Cookies
Storage & Reheating Instructions
Store the cookies in a a single layer in an airtight container on the counter or just on a baking sheet covered with plastic wrap. These cookies don’t stack well at all, even with layers of parchment or waxed paper between them, but you can get a stacked cookie carrier (affiliate link) that works great for storing or transporting frosted cookies like these. You can freeze these cookies for up to 3 months if you need to. I would freeze them in a single layer until they are solid before stacking them with parchment paper between the cookies and freezing them in an airtight freezer-safe container or well-wrapped to protect them. Thaw only the cookies that you need on the counter for a few hours before enjoying.
More Gourmet Cookie Recipes
Soft Banana Pudding Cookies Andes Mint Cookies Pina Colada Cookies Polar Bear Paw Cookies Red Velvet Kiss Cookies Fluffernutter Cookies
Chocolate Marshmallow Almond Rocky Road Cookies
Frosted Fruity Pebbles Cookies
Boston Cream Pie Cookies
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