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Ingredients
- COOKIES:
- 1/2 C butter flavored shortening
- 1 C sugar
- 1 egg
- 1 tsp vanilla
- 1/4 C milk
- 1 3/4 C flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 C unsweetened cocoa powder
- MARSHMALLOW FILLING:
- 12 large marshmallows
- CHOCOLATE FROSTING:
- 1 C butter
- 4 Tb unsweetened cocoa powder
- 1/3 C milk
- 4 C powdered sugar
- dash salt
Preparation
Step 1
Yield: 24 cookies
1. Preheat your oven to 350 degrees.
2. Into your stand mixer, or large mixing bowl, place 1/2 cup shortening and 1 cup sugar. Beat until well combined (about 2 minutes). Add 1 egg, 1 teaspoon vanilla and 1/4 cup milk. Mix until smooth.
3. In a separate small mixing bowl combine 1 3/4 cup flour, 1/2 teaspoon salt, 1/2 teaspoon baking soda and 1/2 cup cocoa powder. Add the dry ingredients to the creamed mixture and mix just until combined.
4. Spray a large cookie sheet with cooking spray. Scoop the dough into 1 1/2 inch balls and place the on the tray.
Take some scissors and cut them in half.
9. To make the frosting place 1 cup butter, 4 tablespoons cocoa powder and 1/3 cup milk into a medium-sized sauce pan. Bring the ingredients to a boil over medium high heat, stirring continually.
10. Into a large mixing bowl place 4 cups powdered sugar. Pour the hot chocolate mixture over the top of the powdered sugar.
Beat to combine. As the frosting cools it will set up a bit more.
If you want to make them with a kick of peppermint for the holidays, just crush some peppermint candy canes with a rolling-pin…
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