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Chocolate Marshmallow Cookies

What fun! These double-chocolaty delights have a surprise inside! Atop the chocolate cookie base, marshmallow peeks out under chocolate icing. Kids love them! —June Formanek, Belle Plaine, Iowa
  • Total Time
    Prep: 25 min. Bake: 10 min./batch + cooling
  • Makes
    3 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 18 large marshmallows
  • ICING:
  • 6 tablespoons butter, softened
  • 2 tablespoons baking cocoa
  • 1/4 cup 2% milk
  • 1-3/4 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • Pecan halves

Directions

  • In a large bowl, cream butter and sugar. Add egg, milk and vanilla; mix well. Combine the flour, cocoa, baking soda and salt; beat into creamed mixture.
  • Drop by tablespoonfuls onto ungreased baking sheets. Bake at 350° for 8 minutes. Meanwhile, cut marshmallows in half. Press a marshmallow half, cut side down, onto each cookie. Return to the oven for 2 minutes. Cool completely on a wire rack.
  • For icing, in a small saucepan, combine butter, cocoa and milk. Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly; transfer to a small bowl. Beat in confectioners' sugar and vanilla until smooth. Spread over the cooled cookies. Top each with a pecan half.
Nutrition Facts
1 cookie: 125 calories, 5g fat (3g saturated fat), 17mg cholesterol, 92mg sodium, 20g carbohydrate (14g sugars, 0 fiber), 1g protein.
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