Menu Enter a recipe name, ingredient, keyword...

Chocolate Covered Marshmallow Cookies

By

Google Ads
Rate this recipe 0/5 (0 Votes)
Chocolate Covered Marshmallow Cookies 0 Picture

Ingredients

  • INGREDIENTS
  • CHOCOLATE FROSTING:
  • 1 3/4 cups flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 cup cocoa powder
  • 1/2 cup shortening
  • 1 cup white sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/4 cup milk
  • 18 large marshmallows, cut in half
  • 36 pecan halves
  • 2 cups powdered sugar
  • 5 Tb. cocoa powder
  • 1/8 tsp. salt
  • 3 Tb. butter, softened
  • 4-5 Tb. light whipping cream
  • Edit my recipe
  • DETAILS
  • Edit my recipe
  • PREPARATION
  • STEP 1
  • Stir together the flour, salt, baking soda and cocoa powder; set aside. In a large bowl, cream shortening and sugar together. Add the egg, vanilla and milk. Add the dry ingredients a little at a time and mix well. Drop by heaping spoonfuls onto a GREASED cookie sheet (I usually spray the sheet with Pam). Bake for 8 minutes in a 350 degree oven. Do not over bake. Remove the cookies from the oven and top each cookie with a marshmallow half; return to oven for 3 more minutes. Remove from the oven and remove the cookies to a cooling rack. Frost with chocolate frosting, then top each frosted cookie with a pecan half.

Details

Preparation

Step 1

Stir together the flour, salt, baking soda and cocoa powder; set aside. In a large bowl, cream shortening and sugar together. Add the egg, vanilla and milk. Add the dry ingredients a little at a time and mix well. Drop by heaping spoonfuls onto a GREASED cookie sheet (I usually spray the sheet with Pam). Bake for 8 minutes in a 350 degree oven. Do not over bake. Remove the cookies from the oven and top each cookie with a marshmallow half; return to oven for 3 more minutes. Remove from the oven and remove the cookies to a cooling rack. Frost with chocolate frosting, then top each frosted cookie with a pecan half.

To make the CHOCOLATE FROSTING:
Mix together all ingredients and whip with an electric mixer or stir with a wire whisk.

Review this recipe