Chocolate Marshmallow Cookies

Serves: 5
Total Calories: 816
Yield: 3 dozen


1 3/4 cups sifted cake flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsweetened cocoa
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
1/4 cup milk
18 large marshmallows, halved
36 pecans halves
2 cups sifted confectioners' sugar
5 tablespoons unsweetened cocoa
1/8 teaspoon salt
3 tablespoons butter, softened
4 - 5 tablespoons light cream or milk


Sift together cake flour, salt, soda, and cocoa and set aside. In a mixing bowl, cream shortening and sugar. Add the egg, vanilla, and milk; mix well. Add dry ingredients and mix well. Drop by heaping teaspoonfuls about 2 inches apart onto greased cookie sheet. Bake in preheated 350° oven for 8 minutes. Do not overbake. Remove from oven and top each cookie with a marshmallow half. Return to oven for 2 minutes. Remove cookies to wire racks to cool. Meanwhile, make frosting and spread on each cookie; top with a pecan half.

Beat all ingredients until smooth and of spreading consistency and frost cookies.

Nutritional Facts:

Serves: 5
Total Calories: 816
Calories from Fat: 293

This Chocolate Marshmallow Cookies recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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