Chocolate marshmallow cookies
36 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or margarine -- |
| Softened | ||
| 1 | cup | Sugar |
| 1 | Egg | |
| ¼ | cup | Milk |
| 1 | teaspoon | Vanilla extract |
| 6 | tablespoons | Butter or margarine |
| 2 | tablespoons | Baking cocoa |
| ¼ | cup | Milk |
| 1¾ | cup | Flour |
| ⅓ | cup | Baking cocoa |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 18 | larges | Marshmallows |
| 1¾ | cup | Confectioners' sugar |
| ½ | teaspoon | Vanilla extract |
| Pecan halves | ||
Directions
ICING
For the cookies, in a mixing bowl, cream butter and sugar. Add egg, milk and vanilla; mix well. Combine flour, cocoa, baking soda and salt; beat into creamed mixture. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees 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, combine butter, cocoa and milk in a saucepan. Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly; transfer to a small mixing bowl. Add confectioners' sugar and vanilla; beat well. Spread over the cooled cookies. Top each with a pecan half. Yields: About 3 dozen.
Recipe By : Taste of Home