Cutler’s Original Brownie Marshmallow Cookie Recipe is a brownie-marshmallow lover’s dream! This is not a copycat recipe, it’s Cutler’s original recipe, available for you to make at home! It’s no secret that brownies are my favorite! When I need a chocolate fix, and don’t have time to bake, my car steers itself to Cutler’s Cookies in Bountiful!
I’ve been buying cookies at Cutler’s for almost 25 years and they are still one of my favorite cookie shops EVER! Cutler’s is one of THE original cookie shops in Utah and has stood the test of time because of their quality products.
If you have lived in Davis County, Utah, you have probably been to Cutler’s. And eaten a cookie or two! Cutler’s is legendary in Bountiful. Their cookies are soft and delicious and taste like something your mom used to make back in the day! I collaborated with Curt to teach some baking classes years ago and he agreed to share his cookie recipes with A Bountiful Kitchen readers. These recipes are not copycat’s, they are Cutler’s original recipes.
Think soft chocolate cookie, under baked just a bit so it’s like a brownie. Topped with homemade marshmallow creme. And then finished off with the best chocolate buttercream frosting. HEAVENLY!
Cutler’s Original Brownie Marshmallow Cookie Recipe is easy to make and can be made using store bought marshmallow creme as well. Cutler’s has used both prepared and homemade marshmallow creme in their store. They started out using prepared marshmallow creme on this cookie, then one time the supplier wasn’t able to deliver, so Curt started making it from scratch.
He discovered how easy it is to make homemade marshmallow creme and then switched from buying a prepared product. It’s so good and so simple too! We adjusted Curt’s recipe and scaled it down to a make-at-home portion.
Curt uses cake flour in most of his cookie recipes to produce a tender cookie and also prevent cookie from going flat! Baking at our mountain elevation in Utah (4500 ft) and adding extra flour or using cake flour is a necessity to avoid flat cookies!
I love this cookie so much because it’s the perfect marriage of cookie and brownie in one delicious treat! Do you love Cutler’s cookies like I do? Try these other Cutler Cookie recipes!
This post updated with new photos and content in 2021. Originally posted in 2012.
Cutler’s Brownie Marshmallow Cookies
Cutler's Cookies, Bountiful, Utah ** this recipe has been modified slighly for home baking**
- 1 cup butter
- 1 2/3 cups white sugar
- 2 eggs
- 1 teaspoon vanilla
- ¾ cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 2 3/4 cups cake flour
- 1 egg white
- 1/3 cup light corn syrup
- 1/2 cup powdered sugar
- 1/4 teaspoon sea salt
- 2 teaspoons vanilla (clear or regular)
- 1 cup butter, softened
- 3 cups powdered sugar
- 3-4 tablespoons milk, just enough to thin the frosting to spread
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla
Preheat oven to 350 degrees.
Cream butter and sugar. Add eggs and vanilla and mix until blended well.
Add dry ingredients and mix just until blended.
Using a 1/4 cup measure or cookie scoop, place the dough onto a baking sheet and chill the dough for 20-30 minutes before baking. When ready to bake, place 6 per baking sheet and flatten each cookie ball slighly with palm of hand.
Bake for about 8-10 minutes.
Cookies are done when top is slightly cracked and no longer looks wet. Let cool completely.
For the Marshmallow Creme:
Beat the egg whites and corn syrup together in a clean bowl for 5 minutes until thick.
Add the powdered sugar, salt and vanilla. Beat on low speed until blended.
If marshmallow creme begins to soften, beat again for 1-2 minutes on high.
For the Chocolate Frosting:
Beat soft butter, cocoa, and powdered sugar together until smooth.
Add milk and vanilla, blend well.
After cookies are cooled, spread with about 1 tablespoon of marshmallow creme covering almost to edge of the cookie. Leave about 1/2 inch to the edge, the marshmallow will spread a bit depending on stiffness of creme.
Lightly drop a generous teaspoon of frosting in the center of the cookie; gently frost outward leaving a border of marshmallow creme showing around the edge. Frosting the cookie will push the marshmallow creme out further, so be sure to leave room for marshmallow creme to spread a bit.
This cookie is best served on the same day as baking!
-Be very careful to not get any of the egg yolk into the whites. It is impossible to beat the egg whites stiff if egg yolk gets in the whites!
-For stiff egg whites, use room temperature eggs. Also make sure the bowl and beaters are completely clean and free of any oils for best results!
-When frosting the cookie with marshmallow, test one cookie to see how far the marshmallow spreads, then top with chocolate frosting.
-Make the frosting while the cookies are baking. Make the marshmallow creme after the cookies have cooled. It tends to lose its shape if it sits on the counter too long. If you make the marshmallow creme and it loses its shape, beat again until it fluffs up a bit!
-The cookies may be made ahead and frozen. When ready to serve, remove, let come to room temperature, top with marshmallow and then frost.
41 thoughts on “Cutler’s Original Brownie Marshmallow Cookie Recipe”
Oh I have not had these before! Time for another trip to Cutler's Cookies and then some time in the kitchen… Yum!
AH!!!!! You can bet that I will be making these asap!!!
I am loving all of your recipes from the classes at South Fork. You have piqued my interest and I am looking forward to the May cooking schedule. 🙂
Hi Barbi, We will resume classes in mid September, watch for the schedule in early September!
For a marshmallow addict like me, this looks like heaven. Gosh I love this recipe. Brava!
What size balls does the cookie dough need to be rolled into?
Hi Corinne, The cookie scoop Cutler's uses is about a 2 inch scoop, I believe.
When using a cookie scoop do you know how many cookies this recipe makes? I have to make 4 dozen for a party this weekend and I"m making my shopping list for ingredients. Thanks
This recipe yields about 18-24 cookies.
Does this really use raw eggs for the marshmallow cremem? I'm preggo and a little paranoid about eating raw eggs. . .
Kaitie- Yes, the recipe calls for a raw egg white. If you are hesitant to use, just purchase a ready made marshmallow creme.
This looks amazing! Does the flour measurement change if you aren't living at a high altitude? Should I still use cake flour?
Hi Kristin, I usually up the flour in a cookie recipe by 1/4 cup , so I would try this recipe reduced by 1/4 cup where you live. Bake a few and see how they turn out. If they are too flat, add a little more flour to the batter. The nice thing about using cake flour is, it is hard to over mix the dough. I would recommend using cake flour to achieve a puffy texture int he cookies. Let us know how they turn out! Happy baking 🙂
I get this cookie every time I go to Cutler's. I'm so glad to have a recipe to make it on my own now.
Do you use unsweetened cocoa for the frosting as well?
Yes, unsweetened for both the cookie and frosting. Thanks for asking, Ill update the recipe 🙂
Growing up, my mom would always take us kids to Cutlers to get a brownie marshmallow cookie. Since I've moved out of state, Cutlers (and those irresistible cookies!) is one of the little things I really miss about Utah. Thank you so much for posting this recipe! I can't get enough of these cookies, and everybody I've shared it with in Washington and now Florida love it too (this cookie recipe is going to spread across the country like wildfire!). Thanks!
Great story Anna! Glad you found this blog and recipe. Thanks for the note and happy baking to you 🙂
Do you have a recipe for Cutler’s Brownie Mint cookies? I would think the cookie part would be the same, but the mint instead of marshmallow. They. Are. SO. GOOD!
Ellen, no I don’t but I will talk to Curt and see if I can get it…
Thanks so much Si and Curt, Cutlers has the best cookies hands down!
Were you ever able to get the mint recipe!?!?!
Hi Tracy, that might be one of my next projects. All of their cookies are just so delicious. Thanks for reading ABK!
I LOVE these cookies. Thank you for sharing! How long do these stay good for? I have a family cookie exchange on Friday and I’d love to make these! What’s the best way to keep them good? Also, can they be frozen?
Hi Kim, I usually make these the same day I want to serve I haven’t tried freezing the marshmallow topping? the cookies should be fine made ahead and frozen then topped with the marshmallow layer and frosted. What a fun cookie for an exchange! Merry Christmas 🙂
These cookies are AWESOME! The homemade marshmallow is fabulous! Do you recommend keeping the cookies in the refrigerator since the marshmallow cream has raw eggs in them, or do you think they would be fine to store at room temperature?
By the way, you are my all time favorite blogger to follow. I always know that any recipe I get from you will be an absolute winner! Thanks! Love every recipe you have!
Thanks so much! I leave these out and not refrigerated. They will disappear quickly 🙂
And thank you for reading ABK!
I can’t wait to try these! I just tried cutlers cookies last month when I was in Utah after seeing you post about them. They are soo good! So I can’t wait to make these to hold me over until I go back to Utah. Do you ever do a post with the recipe for the mint chocolate brownie cookies? I wasn’t sure if I just missed it. If not I would definitely not complain if you did that recipe sometime 😀 thanks for all your yummy recipes!
I’ve never been to Cutler’s, but these were rich and delicious. I should have let things cool and set up a little better, because they didn’t look near as pretty as yours and were quite messy.
i grew up with Cutlers in Utah and now live out of state – all of your cutler cookie recipes are SPOT ON! (it’s actually how i first found you YEARS ago!) When I make these it feels like home. These are SOOO GOOD!
Thanks Jami, The Cutler’s recipes on ABK are actually recipes from Cutler’s Cookies! They are not copycat recipes! Years ago Curt was gracious enough to share family recipes with me. Glad you found a way to bring home outside of Utah!
Two questions: Did you roll out the cookies above or drop them? Also, do you use softened butter for the cookie dough? We love Cutler Cookies! Thanks!
I need to share that I made your recipe of valentine cookies. They came out perfect. Needless to say it is a recipe of so many. I drove to my friends and gave away half of the cookies. They all loved them. Thank you for the love.
Do you know what kind of cocoa powder is used in these cookies? Is it Hershey’s or a dark cocoa powder?
Great question! Cutler’s uses a dark dutch cocoa. They prefer the darker, richer flavor – but they also said you can use whatever you prefer.
Let us know what cocoa you use and how it turns out for you. Thank you for reading ABK!
Have you ever tried to recreate the mint brownie cookies?
Hello DC, I have not recreated their mint brownie cookie, but I will look into getting the recipe from Cutlers! All of our Cutler’s recipes are originals from the bakery. Stay tuned! Thanks for reading ABK!
Best cookie by FAR! You won’t be disappointed by making them
These cookies are incredible! 😍
A rich delicious cookie! I made the mistake of putting too much fluff on top of the cookies so when I added the frosting it was running off the side. Everyone still ate them they just didn’t look as pretty. Great recipe with great instructions.
These are soooo good!!! Even just the chocolate cookie alone is amazing. But definitely worth the extra effort to add the marshmallow and frosting. Thank you for sharing!
I was so happy to find the recipe for this cookie after having it at Cutlers! Tastes great and I love that the recipe is easy to follow. Which is the case with all of your recipes. You make it easy to follow along and you explain what needs to be done very well. Thank you!