Chocolate-Covered Marshmallow Cookies Recipe

5 2
Chocolate-Covered Marshmallow Cookies Recipe
Chocolate-Covered Marshmallow Cookies Recipe photo by Taste of Home
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Chocolate-Covered Marshmallow Cookies Recipe

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5 2
Publisher Photo
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.
Recommended: Homemade Marshmallows
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min. + cooling
MAKES:
18 servings
TOTAL 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 large 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 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.
Originally published as Chocolate-Covered Marshmallow Cookies in Country Extra November 1991, p51

Nutritional Facts

2 each: 273 calories, 10g fat (3g saturated fat), 19mg cholesterol, 147mg sodium, 43g carbohydrate (28g sugars, 1g fiber), 3g protein.

  • 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 large 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
  1. Sift together flour, cocoa, salt and soda; set aside. In a bowl, cream shortening and sugar until light and fluffy; add the egg, vanilla and milk. Gradually add dry ingredients and mix well.
  2. 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.
  3. Meanwhile, beat all frosting ingredients together. Spread frosting on each cookie and top with a pecan half. Yield: 3 dozen.
Originally published as Chocolate-Covered Marshmallow Cookies in Country Extra November 1991, p51

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