Name: Chocolate Drop Cookies II
Prep time: 15 min
Cook time: 15 min
Yield: 24
Ingredients: All-purpose flour - 1 ¼ cups; Baking soda - ½ teaspoon; Salt - ½ teaspoon; Unsweetened cocoa powder - ½ cup; Margarine - ½ cup; White sugar - 1 cup; Egg - 1; Vanilla extract - 1 teaspoon; Milk - ¼ cup; Large marshmallows - 18; Confectioners' sugar - 2 cups; Unsweetened cocoa powder - ⅓ cup; Salt - ½ teaspoon; Margarine, softened - 3 tablespoons; Heavy whipping cream - 1 ½ tablespoons

Ingredients for - Chocolate Drop Cookies II

1. All-purpose flour 1 ¼ cups

2. Baking soda ½ teaspoon

3. Salt ½ teaspoon

4. Unsweetened cocoa powder ½ cup

5. Margarine ½ cup

6. White sugar 1 cup

7. Egg 1

8. Vanilla extract 1 teaspoon

9. Milk ¼ cup

10. Large marshmallows 18

11. Confectioners' sugar 2 cups

12. Unsweetened cocoa powder ⅓ cup

13. Salt ½ teaspoon

14. Margarine, softened 3 tablespoons

15. Heavy whipping cream 1 ½ tablespoons

How to cook deliciously - Chocolate Drop Cookies II

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking soda, salt and cocoa, set aside.

2 . Stage

In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the egg, then stir in the vanilla and milk. Gradually stir in the dry ingredients until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.

3 . Stage

Bake for 8 minutes in the preheated oven. Cut the large marshmallows into halves. When the cookies come out of the oven, press one piece of marshmallow into the top of each one. Return the cookies to the hot oven for an additional 2 minutes. Cool on baking sheets for a few minutes before removing to wire racks to cool completely.

4 . Stage

In a medium bowl, combine the confectioners' sugar, cocoa and salt. Beat in the softened margarine and heavy cream until icing is smooth. Frost cooled cookies.