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Chocolate Mallow Drops

Chocolate Mallow Drops
"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.
18 ServingsPrep: 25 min. Bake: 10 min. + cooling

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
© Taste of Home 2013

2 of 2

Chocolate Mallow Drops (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013