Chocolate Mallow Drops Recipe

Chocolate Mallow Drops Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

"I tell people these cookies are 'so good' and they are quick to agree after a taste," says field editor Marie Hattrup of Sparks, Nevada. Her fudgy treats feature a marshmallow layer topped with a squiggle of chocolate frosting.

[X]

Rate Chocolate Mallow Drops Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chocolate Mallow Drops Recipe

Prep: 25 min. Bake: 10 min. + cooling

Yield: 18 Servings

25 10 35

Ingredients

1/2 cup butter, softened
1 cup sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
18 to 22 large marshmallows, halved
FROSTING:
1/4 cup butter, cubed
2 ounces unsweetened chocolate
1 ounce semisweet chocolate
2 cups confectioners' sugar
3 to 6 tablespoons brewed coffee

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans.
Drop by slightly rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 6 minutes. Press a marshmallow half, cut side down, onto each cookie. Bake 2 minutes longer or until marshmallow is softened. Remove to wire racks to cool.
In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Beat in confectioners' sugar. Add enough coffee to achieve spreading consistency. Transfer frosting to a pastry or plastic bag; cut a small hole in one corner of bag. Pipe over cookies. Yield: about 3 dozen.

Nutritional Facts 1 serving (2 each) equals 292 calories, 13 g fat (6 g saturated fat), 33 mg cholesterol, 189 mg sodium, 43 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Chocolate Mallow Drops in Taste of Home April/May 2005, p50