Chocolate-Covered Marshmallow Cookies Recipe

Nutrition Facts

  • One serving:
  • (2 each)
  • Calories:
  • 273
  • Fat:
  • 10 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 19 mg
  • Sodium:
  • 147 mg
  • Carbohydrate:
  • 43 g
  • Fiber:
  • 1 g
  • Protein:
  • 3 g


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Chocolate-Covered Marshmallow Cookies

Country Extra - try a FREE ISSUE today!

I've always liked to cook, and this cookie recipe was always a favorite of my eight children. Now it's a favorite of my 11 grandchildren.

SERVINGS: 18

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 20 min. Bake: 10 min. + cooling

Ingredients:

  • 1-3/4 cups sifted cake flour
  • 1/2 cup baking cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 18 large marshmallows, halved
  • 36 pecan halves
  • FROSTING:
  • 2 cups confectioners' sugar
  • 5 tablespoons baking cocoa
  • 1/8 teaspoon salt
  • 3 tablespoons butter, softened
  • 4 to 5 tablespoons half-and-half cream

Directions:

Sift together flour, cocoa, salt and soda; set aside. In a mixing bowl, cream shortening and sugar until light and fluffy; add the egg, vanilla and milk. Gradually add dry ingredients and mix well.
    Drop by heaping teaspoonfuls about 2 in. apart on greased baking sheets. Bake at 350° for 8 minutes. Do not overbake. Remove cookies from the oven and top each with a marshmallow half. Return to oven for 2 minutes. Remove cookies to wire racks to cool.
    Meanwhile, beat all frosting ingredients together. Spread frosting on each cookie and top with a pecan half. Yield: 3 dozen.


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