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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 18 |
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I tell people these cookies are 'so good' and they are quick to agree after a taste, says field editor Marie Hattrup of Sparks, Nevada. Her fudgy treats feature a marshmallow layer topped with a squiggle of chocolate frosting. Ingredients:
1/2 cup butter, softened |
1 cup sugar |
1 egg |
1/2 cup milk |
1 teaspoon vanilla extract |
1-3/4 cups king arthur unbleached all-purpose flour |
1/2 cup baking cocoa |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup chopped pecans |
18 to 22 large marshmallows, halved |
frosting: |
1/4 cup butter, cubed |
2 ounces unsweetened chocolate |
1 ounce semisweet chocolate |
2 cups confectioners' sugar |
3 to 6 tablespoons brewed coffee |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans.
2. Drop by slightly rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 6 minutes. Press a marshmallow half, cut side down, onto each cookie. Bake 2 minutes longer or until marshmallow is softened. Remove to wire racks to cool.
3. In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Beat in confectioners' sugar. Add enough coffee to achieve spreading consistency. Transfer frosting to a pastry or plastic bag; cut a small hole in one corner of bag. Pipe over cookies. Yield: about 3 dozen.
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