Ingredients
- Frosting:
- 1 cup sugar
- 1/2 cup margarine (softened)
- 1 large egg
- 1 teaspoon vanilla
- 1-1/2 cups flour
- 1/2 cup unsweetened cocoa
- 1/4 cup milk (half and half)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 24 marshmallows (cut into halves)
- 2-1/2 cups powdered sugar
- 1/3 cup unsweetened cocoa
- 1 dash salt
- 3 Tablespoons margarine (softened)
- 4-5 teaspoons milk
- Chopped nuts, if desired
Preparation
Step 1
Preheat oven to 350 degrees.
Combine sugar and margarine in large mixer bowl. Beat at medium speed (scraping bowl often) until creamy (1 to 2 minutes). Add egg and vanilla, and continue beating until well mixed. Reduce speed to low, and add all remaining ingredients except marshmallows. Beat until well mixed.
Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 6-7 minutes or until edges are just set. Remove from oven.
Press 1 marshmallow half onto center of each cookie. Continue baking for 2 minutes or until marshmallow is softened. Cool 1 minute; remove from cookie sheets. Cool completely.
Combine all frosting ingredients except milk in small mixer bowl.
Beat at low speed, scraping bowl often and adding enough milk for desired spreading consistency.
Frost cooled cookies, covering entire marshmallow.
Variations: Before putting frosting over cooled cookies, spread a thin layer of peanut butter, caramel, or seedless raspberry jelly over marshmallow, and then add your frosting.
Garnish with chopped nuts if desired.