Peppermint-Kissed Fudge Mallow Cookies Recipe
- 1/3 cup reduced-fat plain yogurt
- 5 tablespoons butter, melted
- 3/4 teaspoon peppermint extract
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1/2 cup baking cocoa
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 12 large marshmallows, cut in half lengthwise
- CHOCOLATE GLAZE:
- 2 tablespoons semisweet chocolate chips
- 3/4 cup confectioners' sugar
- 3 tablespoons baking cocoa
- 3 tablespoons fat-free milk
- 1/4 teaspoon peppermint extract
- 1/4 cup crushed peppermint candies
- In a large bowl, beat the yogurt, butter and extract until well blended. Combine the flour, sugar, cocoa, salt and baking soda; gradually add to yogurt mixture and mix well.
- Drop by tablespoonfuls onto baking sheets coated with cooking spray. Bake at 350° for 8 minutes. Place a marshmallow half on each cookie; bake 1-2 minutes longer or until marshmallow is puffed. Cool for 2 minutes before removing from pans to wire racks to cool completely.
- For glaze, in a microwave, melt chocolate chips; stir until smooth. In a small bowl, combine confectioners' sugar and cocoa. Stir in milk and extract until smooth. Gradually stir in melted chocolate. Drizzle over marshmallows; sprinkle with candies. Yield: 2 dozen.
Reviews for Peppermint-Kissed Fudge Mallow Cookies
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"I have made this recipe 3 years in a row now and have never had a problem with the dough. It is very sticky but I have never had a problem with it staying together. It is VERY rich and some people just don't like the taste of peppermint. But I love it and my family now expects them every holiday."
"Yummy. For the glaze I melted chocolate chips with tablespoon crisco shortening. Got a crunch chocolate glaze."
"These are very good. My niece told me these needed to go on the keep and make again list."
"Thank you for all of your thoughtful posts. Because so many people had a problem with the recipe we retested it in our test kitchen. We did not have a problem with the dough being too dry - it was moist, scooped easily onto the baking sheet and baked up nicely. A couple of things to note just in case - the recipe calls for 5 tablespoons butter not 5 teaspoons, we used Dannon brand reduced-fat yogurt and combined the yogurt mixture with an electric hand-held mixer. We also used a mixer when adding the dry ingredients to the yogurt mixture.We did find an error with the mixing method for the glaze - it turned out lumpy. Instead, in a small bowl, combine confectioners' sugar and cocoa. Stir in milk and extract until smooth. Gradually stir in melted chocolate. The recipe will be updated on the website to reflect the change shortly.I apologize for the error and any inconvenience it may have caused.Sincerely,Peggy Woodward, RDFood EditorHealthy Cooking"
"Dough was too thick to mix, so I added an extra spoonful of yogurt. The cookies just became very flat in the oven. When I made the glaze at first, it was horrible. It was not drizzle-able at all. I decided to just melt chocolate and drizzle it on top.The cookies taste okay, but I would not make this recipe again."