Melting Snowman Chocolate Chip Cookies
The aroma of browned butter and brown sugar rises from every batch of Melting Snowman Chocolate Chip Cookies as the white chocolate begins to drip down the sides. These easy snowman cookies stay soft and chewy in the middle, topped with a sweet marshmallow cap that softens into the cookie. They taste rich and buttery with a chewy bite, so they work well for holiday baking or a winter playdate.
Melting Snowman Chocolate Chip Cookies Ingredients
- 3/4 cup brown sugar — Brown sugar keeps the cookies soft and gives them their caramel flavor. Pack it firmly into the cup when you measure.
- 3/4 cup butter — Cream the butter with both sugars until the mixture turns light and fluffy, which takes a few minutes with softened butter. It should give slightly when pressed but still hold its shape.
- 1/4 cup granulated sugar — This adds a little crisp to the edges and helps the cookies spread just enough.
- 1 large egg — The egg binds the dough and adds richness. Whisk it in until fully blended.
- 2 tsp vanilla extract — Vanilla rounds out the sweetness and makes the chocolate taste more pronounced.
- 2 1/4 cups flour — This is the structure of the cookie. Spoon it into the cup and level it off so the dough isn’t dry and crumbly.
- 1/2 tsp baking soda — This is the leavening that lifts the cookies. Stir it in with the flour so it spreads evenly.
- 1/2 tsp salt — Salt sharpens the sweetness and keeps the cookies from tasting flat.
- 1 cup chocolate chips — These go into the dough. Fold them in gently so they stay whole.
- about 7 oz (200 g) white chocolate — This is the melted coating that drips down the marshmallow like snow. Chop it finely so it melts smoothly.
- 24 mini chocolate chips — These make the snowman’s eyes. Press them in while the white chocolate is still soft.
- 12 large marshmallows — These form the snowman’s head on top of each cookie. Choose plump, fresh marshmallows.
- 1 tbsp coconut oil — A spoonful of coconut oil thins the melted white chocolate so it drizzles instead of seizing.
- 12 orange candies — These become the carrot noses. I like to choose small, firm candies because they stay put on top of the cookies.
- 24 pretzel sticks — These are the arms. Break them in half if you want shorter arms.
Substitutions And Additions
White chocolate
I’d use white melting wafers in place of white chocolate if you can’t find it, since they hold their shape well once melted. Avoid white chocolate chips without a little oil, because they can thicken and clump. The coconut oil helps any of these stay smooth.
Butter
Salted butter works here, but then leave out or reduce the salt in the dough so the cookies don’t taste too salty. Margarine can be used in a pinch, though the cookies will be a little flatter and less rich.
Mini chocolate chips
Mini chips are small enough to look like eyes, but any tiny dot works. Use a dab of chocolate frosting or a dot of melted chocolate in place of the chips if you prefer.
How To Make This Melting Snowman Chocolate Chip Cookies Recipe
- Cream the butter and sugars. Beat the butter, brown sugar, and granulated sugar together until creamy and light, about 2 minutes with a mixer. Whisk in the egg and vanilla extract until smooth. Pro Tip: Make sure the butter is softened, not melted, so the dough holds air and stays tender.
- Stir the flour, baking soda, and salt together, then fold them gently into the wet dough. Gradually mix in the flour, baking soda, and salt until just combined. Stop as soon as the flour disappears so the cookies stay soft. Fold in the chocolate chips by hand so they stay evenly distributed.
- Bake the cookies. Bake the cookies at 350°F (180°C) for 10-12 minutes, until the edges are set and golden. The centers should look slightly underbaked. Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling. Place a large marshmallow on top of each cooled cookie. Melt the white chocolate with the coconut oil in short bursts, stirring until smooth, then spoon it over each marshmallow so it drips down the sides. Pro Tip: Work in small batches so the white chocolate stays fluid while you decorate.
- Decorate the snowmen and let them set. While the white chocolate is still soft, press 2 mini chocolate chips into each marshmallow as eyes. Add an orange candy as the nose and press 2 pretzel sticks into the sides as arms. Let the snowmen set at room temperature until the white chocolate is firm, then serve.
How To Serve And Store
These cookies pair nicely with a cold glass of milk or a warm mug of hot cocoa. They are a fun addition to a holiday cookie tray.
In The Fridge
Store the decorated cookies in an airtight container at room temperature for up to 3 days. Refrigerating can make the marshmallows firm and sticky, so keep them out unless your kitchen is very warm. To soften them, let them sit at room temperature for a few minutes before serving.
In The Freezer
Freeze the undecorated baked cookies in a sealed container for up to 3 months. Thaw them at room temperature, then add the marshmallows and white chocolate. Decorated cookies don’t freeze well, because the marshmallows can become tough and the white chocolate can crack.
Frequently Asked Questions
Can you make these cookies ahead?
Yes, bake the cookies up to 2 days ahead and store them in an airtight container at room temperature. Add the marshmallows, white chocolate, and decorations on the day you plan to serve them.
How do I know when the cookies are done?
Look for golden edges that are set, with centers that still look a little soft when they come out of the oven. They will firm up as they cool on the pan.
Why is my white chocolate not smooth?
White chocolate can seize if it gets too hot or if a drop of water gets into it. Melt it slowly in short bursts and keep the coconut oil in the mix, which helps it stay fluid.
More Recipes You’ll Love
- Chocolate-Drizzled Gingerbread Man Cookies
- No-Bake Chocolate Christmas Trees
- No-Bake Christmas Chocolate Crunch Clusters
- Chocolate Witch’s Broom Treats
Thanks for baking along with me, and enjoy your snowmen! Follow along for more cookie ideas at Follow Hailee Recipes on Pinterest.
Melting Snowman Chocolate Chip Cookies
Ingredients
Method
- Cream the butter, brown sugar, and granulated sugar until creamy, then whisk in the egg and vanilla extract.
- Gradually mix in the flour, baking soda, and salt until combined, then fold in the chocolate chips.
- Bake cookies at 350°F (180°C) for 10-12 minutes and cool. Top each with a marshmallow and spoon melted white chocolate over top.
- Decorate with mini chocolate chip eyes, orange candy noses, and pretzel stick arms. Let set and serve.
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