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Chocolate-Covered Marshmallow Cookies

 Chocolate-Covered Marshmallow Cookies
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.
18 ServingsPrep: 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 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

2 of 2

Chocolate-Covered Marshmallow Cookies (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (2 each) equals 273 calories, 10 g fat (3 g saturated fat), 19 mg cholesterol, 147 mg sodium, 43 g carbohydrate, 1 g fiber, 3 g protein.