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

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 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
  • FROSTING:
  • 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

Directions

  • 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, baking cocoa, baking soda and salt; gradually
  • beat into creamed mixture. Stir in pecans.
  • Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased
  • baking sheets. Bake 6 minutes. Press a marshmallow half, cut side

2 of 2

Chocolate Mallow Drops (continued)

Directions (continued)

  • down, onto each cookie. 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.
  • For frosting, in a microwave, melt butter and chocolates; stir until
  • smooth. Whisk in confectioners' sugar and enough coffee to reach a
  • drizzling consistency. Drizzle over cookies. Let stand until set.
  • Yield: about 3 dozen.
Nutritional 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.