Name: Chocolate Marshmallow Cookies
Prep time: 25 min
Cook time: 25 min
Yield: 3
Ingredients: 1/2 cup butter, softened -; 1 cup sugar -; 1 large egg, room temperature -; 1/4 cup 2% milk -; 1 teaspoon vanilla extract -; 1-3/4 cups all-purpose flour -; 1/3 cup baking cocoa -; 1/2 teaspoon baking soda -; 1/2 teaspoon salt -; 18 large marshmallows -; Icing: -; 6 tablespoons butter, softened -; 2 tablespoons baking cocoa -; 1/4 cup 2% milk -; 1-3/4 cups confectioners' sugar -; 1/2 teaspoon vanilla extract -; Pecan halves -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Marshmallow Cookies

1. 1/2 cup butter, softened -

2. 1 cup sugar -

3. 1 large egg, room temperature -

4. 1/4 cup 2% milk -

5. 1 teaspoon vanilla extract -

6. 1-3/4 cups all-purpose flour -

7. 1/3 cup baking cocoa -

8. 1/2 teaspoon baking soda -

9. 1/2 teaspoon salt -

10. 18 large marshmallows -

11. Icing: -

12. 6 tablespoons butter, softened -

13. 2 tablespoons baking cocoa -

14. 1/4 cup 2% milk -

15. 1-3/4 cups confectioners' sugar -

16. 1/2 teaspoon vanilla extract -

17. Pecan halves -

How to cook deliciously - Chocolate Marshmallow Cookies

1. Stage

Preheat the oven to 350°F. In a large bowl, cream the softened butter and sugar, with a fork or a food mixer, about five minutes. Add the gently beaten egg, milk and vanilla, mixing well. In a separate bowl, combine the flour, baking cocoa, baking soda and salt, and beat the dry mixture into the creamed mixture till stiff peaks form.

2. Stage

Drop the dough by tablespoonfuls onto ungreased baking sheets, then bake the cookies for eight minutes. Cut the marshmallows in half and press one, cut side down, onto each hot cookie. Return the tray to the oven for another two minutes, then allow the cookies to cool completely on a wire rack.

3. Stage

In a small saucepan, combine the butter, baking cocoa and milk. Bring the mix to a boil, and boil for no more than one minute, stirring constantly. Let the mixture cool slightly, then transfer it to a small bowl. Before it has time to form a skin, beat in the confectioners’ sugar and vanilla extract until smooth. Spread the icing over the cooled cookies and top each with a pecan half. Editor’s Tip: Creamed butter gets its volume from the air you beat into it, which you won’t get if you melt it in the microwave. Let it soften naturally, dicing it into smaller cubes to accelerate the process if you’re in a hurry.