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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 36 |
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My young daughters fell in love with this cookie when my grandmother first served them back in the 1980s. How can you go wrong with chocolate and marshmallow together? I usually double the recipe because 3 dozen disappear too quickly. Ingredients:
1/4 cup butter, at room temperature |
1/4 cup solid crisco shortening |
1 cup white sugar |
1 egg |
1 teaspoon vanilla extract |
1/2 cup whole milk or half and half (i prefer half and half) |
13/4 cups flour |
1/2 cup cocoa (use the special dark cocoa for a richer chocolate) |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
18 marshmallows cut in half |
chocolate frosting |
3 tablespoons butter, melted |
4 tablespoons cocoa |
dash of salt |
2 cups powdered sugar |
4 or 5 tablespoons milk or half and half |
Directions:
1. Cream together butter, shortening and sugar.
2. Beat in egg, vanilla and milk.
3. Add flour, cocoa, salt and baking soda; mix well.
4. Drop by spoonfuls onto greased cookie sheet; flatten dough just a bit with your fingertips.
5. Bake at 375 degrees for 8 minutes.
6. Remove cookies from oven, press half a marshmallow - cut side down - into center of each cookie and return to oven to bake an additional 2 minutes.
7. Remove cookies from oven and gently press down on marshmallow with your fingertips.
8. Cool cookies on waxed paper or rack.
9. When completely cooled, frost over the marshmallow topping with the chocolate frosting.
10. For frosting, beat all ingredients together, adding enough milk or half and half to make mixture spreadable.
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