Chocolate Marshmallow Cookies

Serves: 5
Total Calories: 840


1/2 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1/4 cup milk
1 3/4 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cocoa
18-24 marshmallows, cut in half
2 cups sifted powdered sugar
5 tablespoons baking cocoa
1/8 teaspoon salt
3 tablespoons butter
4-5 tablespoons heavy cream
1/2 cup pecan halves


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.

Nutritional Facts:

Serves: 5
Total Calories: 840
Calories from Fat: 333

This Chocolate Marshmallow Cookies recipe is from the Recipe Hall of Fame Guilty Pleasures Cookbook Cookbook. Download this Cookbook today.

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