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Chocolate Marshmallow Cookies

What fun! These double-chocolaty delights from June Formanek of Belle Plaine, Iowa have a surprise inside! Atop the chocolate cookie base, marshmallow peeks out under chocolate icing. "Kids love them!" June assures.

18 ServingsPrep: 25 min. Bake: 10 min./batch + cooling

Ingredients

1/2 cup butter, softened
1 cup sugar
1 egg
1/4 cup milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
16 to 18 large marshmallows
ICING:
6 tablespoons butter, softened
2 tablespoons baking cocoa
1/4 cup milk
1-3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
Pecan halves

Directions

In a large bowl, cream butter and sugar. Add egg, milk and vanilla;
mix well. Combine the flour, cocoa, baking soda and salt; beat into
creamed mixture.
Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at
350° for 8 minutes. Meanwhile, cut marshmallows in half. Press a
marshmallow half, cut side down, onto each cookie. Return to the

2 of 2

Chocolate Marshmallow Cookies (continued)

Directions (continued)

oven for 2 minutes. Cool completely on a wire rack.
For icing, in a small saucepan, combine butter, cocoa and milk. Bring
to a boil; boil for 1 minute, stirring constantly. Cool slightly;
transfer to a small bowl. Beat in confectioners' sugar and vanilla
until smooth. Spread over the cooled cookies. Top each with a pecan
half. Yield: about 3 dozen.

Nutrition Facts: 1 serving (2 each) equals 246 calories, 10 g fat (6 g saturated fat), 37 mg cholesterol, 201 mg sodium, 39 g carbohydrate, 1 g fiber, 2 g protein.