Cocoa/Marshmallow Cookies Recipe

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Cocoa/Marshmallow Cookies Recipe
Cocoa/Marshmallow Cookies Recipe photo by Taste of Home
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Cocoa/Marshmallow Cookies Recipe

Read Reviews
5 3 3
Publisher Photo
It was always a treat when Mom let me help her make these cookies. Nowadays, I always double the recipe because they disappear so fast. The marshmallow is a nice surprise under the sweet frosting. —Lynell Renner, Zap, North Dakota
Featured In: Homemade Marshmallows
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.

Ingredients

  • 1 cup sugar
  • 1/2 cup shortening
  • 1 egg
  • 1/4 cup milk
  • 1-3/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 large marshmallows, halved
  • FROSTING:
  • 2 cups confectioners' sugar
  • 2 tablespoons baking cocoa
  • 1 tablespoon butter or margarine, softened
  • 3 to 4 tablespoons milk

Directions

In a large mixing bowl, cream sugar and shortening. Add egg and milk. Combine flour, cocoa, baking soda and salt; add to creamed mixture. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 350° for 8 minutes. Place half of a marshmallow on each cookie; bake 2 minutes longer. Remove from oven and press marshmallow down with a fork. Cool. Meanwhile, for frosting, combine all ingredients in a mixing bowl. Blend until it reaches desired spreading consistency. Frost cookies. Yield: 2 dozen.
Originally published as Cocoa/Marshmallow Cookies in Sweet and Scrumptious Chocolate 1994, p34

Nutritional Facts

1 each: 169 calories, 5g fat (1g saturated fat), 11mg cholesterol, 113mg sodium, 30g carbohydrate (20g sugars, 1g fiber), 2g protein.

  • 1 cup sugar
  • 1/2 cup shortening
  • 1 egg
  • 1/4 cup milk
  • 1-3/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 large marshmallows, halved
  • FROSTING:
  • 2 cups confectioners' sugar
  • 2 tablespoons baking cocoa
  • 1 tablespoon butter or margarine, softened
  • 3 to 4 tablespoons milk
  1. In a large mixing bowl, cream sugar and shortening. Add egg and milk. Combine flour, cocoa, baking soda and salt; add to creamed mixture. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 350° for 8 minutes. Place half of a marshmallow on each cookie; bake 2 minutes longer. Remove from oven and press marshmallow down with a fork. Cool. Meanwhile, for frosting, combine all ingredients in a mixing bowl. Blend until it reaches desired spreading consistency. Frost cookies. Yield: 2 dozen.
Originally published as Cocoa/Marshmallow Cookies in Sweet and Scrumptious Chocolate 1994, p34

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Reviews forCocoa/Marshmallow Cookies

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jenna4ever User ID: 7367398 238051
Reviewed Nov. 24, 2015

"I have made these for years. They are always a favorite. I have always used cake flour for this recipe. Comes out great."

MY REVIEW
jeanemed User ID: 1512060 222878
Reviewed Mar. 15, 2015

"Very good. A real favorite."

MY REVIEW
kallsmom User ID: 2662239 160698
Reviewed Feb. 7, 2014

"Thought I would make these for an afterschool treat for the kids today! They were very easy! I liked when you have to push down the marshmallow when it is hot! I need to work on my frosting as it didn't turn out as nice as this picture but hey the kids didn't mind! I wouldn't change a thing!"

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