Chocolate Marshmallow Cookies |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 18 |
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What fun! These double-chocolaty delights from June Formanek of Belle Plaine, Iowa have a surprise inside! Atop the chocolate cookie base, marshmallow peeks out under chocolate icing. Kids love them! June assures. Ingredients:
1/2 cup butter, softened |
1 cup sugar |
1 egg |
1/4 cup milk |
1 teaspoon vanilla extract |
1-3/4 cups king arthur unbleached all-purpose flour |
1/3 cup baking cocoa |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
16 to 18 large marshmallows |
icing: |
6 tablespoons butter, softened |
2 tablespoons baking cocoa |
1/4 cup milk |
1-3/4 cups confectioners' sugar |
1/2 teaspoon vanilla extract |
pecan halves |
Directions:
1. In a large bowl, cream butter and sugar. Add egg, milk and vanilla; mix well. Combine the flour, cocoa, baking soda and salt; beat into creamed mixture.
2. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350° 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.
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. Yield: about 3 dozen.
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