Taste of Home
Chocolate Marshmallow Cookies
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch + cooling
YIELD: 3 dozen.
What fun—these double-chocolaty delights have a surprise bit of marshmallow. Kids love them! —June Formanek, Belle Plaine, Iowa
Ingredients
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1/2 cup butter, softened
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1 cup sugar
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1 large egg, room temperature
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1/4 cup 2% milk
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1 teaspoon vanilla extract
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1-3/4 cups all-purpose flour
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1/3 cup baking cocoa
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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18 large marshmallows
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ICING:
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6 tablespoons butter, softened
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2 tablespoons baking cocoa
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1/4 cup 2% milk
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1-3/4 cups confectioners' sugar
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1/2 teaspoon vanilla extract
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Pecan halves
Directions
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1.
Preheat oven to 350°. In a large bowl, cream butter and sugar, about 5 minutes. Add egg, milk and vanilla; mix well. Combine the flour, cocoa, baking soda and salt; beat into creamed mixture.
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2.
Drop by tablespoonfuls onto ungreased baking sheets. Bake cookies 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.
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3.
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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