Chocolate Mallow Drops Recipe
Chocolate Mallow Drops Recipe photo by Taste of Home
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Chocolate Mallow Drops Recipe

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These fudgy treats feature a marshmallow layer topped with a squiggle of chocolate frosting. —Marie Hattrup, Sparks, Nevada
TOTAL TIME: Prep: 35 min. Bake: 10 min./batch + cooling
MAKES:36 servings
TOTAL TIME: Prep: 35 min. Bake: 10 min./batch + cooling
MAKES: 36 servings


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1/2 cup 2% 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
  • ICING:
  • 1/4 cup butter, cubed
  • 2 ounces unsweetened chocolate, chopped
  • 1 ounce semisweet chocolate, chopped
  • 2 cups confectioners' sugar
  • 3 to 6 tablespoons brewed coffee

Nutritional Facts

1 cookie: 147 calories, 6g fat (3g saturated fat), 16mg cholesterol, 88mg sodium, 22g carbohydrate (15g sugars, 1g fiber), 2g protein.


  1. Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in pecans.
  2. Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 6 minutes. Press a marshmallow half onto each cookie, cut side down. Bake 2-3 minutes longer or until edges of cookies are set and marshmallows are softened. Remove from pans to wire racks to cool completely.
  3. For icing, in a microwave, melt butter and chocolates; stir until smooth. Stir in confectioners' sugar and enough coffee to reach a drizzling consistency. Drizzle over cookies. Let stand until set. Yield: about 3 dozen.
Originally published as Chocolate Mallow Drops in Taste of Home April/May 2005, p50

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13eggslater User ID: 8885334 258116
Reviewed Dec. 14, 2016

"These are so good and really easy! I did find that with my oven I had to bake them about 2 minutes more to make them firm enough to handle once they cooled. I HIGHLY recommend baking them on parchment paper or a liner so that the cookies don't fall apart while removing them from the pan or while on the cooling rack. I am making these for gifts, and have already been asked to bring them to every Christmas party for the rest of the year."

shannondobos User ID: 5115022 254969
Reviewed Oct. 3, 2016

"I can't believe there aren't more reviews on this cookie! These are AMAZING. The chocolate base has a perfect chewy brownie texture, and the marshmallow and drizzle of icing take them over the top. This is definitely a new favorite cookie recipe for me!"

hteresa User ID: 505834 121176
Reviewed Nov. 11, 2014

"Oh wow, how yummy!!"

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