Total Calories: 840
Cream butter and sugar. Add egg, vanilla, and milk; beat well. Sift together the flour, salt, baking soda, and cocoa; add to creamed mixture, and blend well. Drop by teaspoon onto cookie sheet. Bake at 350° for 8 minutes; don’t overbake. Remove from oven, and press 1/2 of a marshmallow, cut-side-down, onto each cookie. Bake 2 minutes longer. Cool. Combine powdered sugar, cocoa, salt, butter, and cream; cream together well. Frost tops of cookies, and top with pecan halves. Store in airtight container to keep marshmallows soft.
To easily cut marshmallows, coat a knife, scissors, or pizza wheel with non-stick spray, and gently wipe it. Be sure to wash and re-coat with spray when the cutter gets sticky.
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