Yield: 2 servings
|1 cup||White sugar|
|1 teaspoon||Vanilla extract|
|⅓ cup||Unsweetened cocoa|
|½ teaspoon||Baking soda|
|½ teaspoon||Salt (optional)|
|Dipping chocolate, melted|
Cream margarine and sugar until light and fluffy. Add the egg, milk and vanilla. Beat well. Mix the flour, cocoa, baking soda and salt (if using) together, and gradually add to creamed mixture. Beat well... Preheat oven to 350F. Using tbsp, drop mixture onto cookie sheets, allowing room to spread. Bake for about 8 minutes. Cut marshmallows if using large. After baking for 8 minutes, remove from oven, place marshmallows onto half of the cookies, and then return to oven for about 2 more minutes, or until marshmallows have melted sufficiently. Remove from oven, place on rack to cool. Take the cookies without marshmallow on them, and use them as 'lids' to create the cookie sandwich. Allow to cool completely. Dip into melted dipping chocolate and let sit on waxed paper until chocolate hardens.
You can make your chocolate cookies any size you want, just alter the baking time, and the amount of marshmallows needed to cover base.
Origin: Adapted by me from a couple of different recipes. Shared by: Sharon Stevens, Jan/95.
Submitted By SHARON STEVENS On 01-16-95