Chocolate Marshmallow Cookies
Total TimePrep: 25 min. Bake: 10 min./batch + cooling
I love the marshmallows on these cookies! The different textures of the soft, and crunch pecan is perfection!
This is a version of my grandma Shirley's "Sundae Cookie" recipe - I added in about 1/4 cup of maraschino cherry juice in the cookie dough before baking, added chopped walnuts, and replace the pecan with half a marachino cherry. Enjoy!
These were fine if you like sweet. The icing was a little messy, but they came together with not much trouble. I left off the pecan half because I was gifting to someone who doesn't like nuts. Not sure if I'll make again.
I have made these several time & everyone loves them. The only thing I do different is I do not push the Marshmallow into the cookie I just lay it on top. It flattens a little as it cools. I use my smallest cookie scoop & it make 4 doz. cookies that are gone in a flash. These cookies are to die for!!!
I used the icing recipe for rocky road brownies, it was amazing. I followed one suggestion & used chocolate milk in place of regular milk, delicious.
Did anyone else think that these were too sticky? Or did I just do something wrong...
This is an awesome cookie. It's a hit wherever I take it. I remember my grandmother making these cookies when I was a little girl and was so excited to find the recipe. This is one you'll want to hang on to!
I made these for the cookie table at my nephew's wedding and they were a great hit!! I have already had a request to make them for the next family wedding , but I'm sure I'll make them again before then
I've been making these cookies for yrs. I suggest flatted dough before baking, I also use chocolate milk for regular milk in frosting, makes a big difference. I skip the nuts, good recipe :-)
I helped my five year old make these for the fair this year. We leave off the nuts. She was so proud, not only did she win first place, she won best of show! We love these cookies!