Chocolate Marshmallow Cookies with Fudge Frosting

Fudge Frosting
Heat in Microwave (makes frosting fudgier tasting)

2 T. Butter

1 ½ T Milk (add more if too thick)


1 Cup powered sugar

dash salt

½ t. vanilla

2 T. Coco powder

Tip: Make frosting, cut up marshmallows then make cookies

Heat the first 3 ingredients in a microwave (makes frosting fudgier tasting).
Beat together and put aside to top cookies.

Chocolate Marshmallow Cookies
2 Cups Flour
1/2 tsp. salt
1/2 tsp. soda
1/2 c. cocoa

1/2 c. shortening (I use non-hydrogenated 0 trans fat, or if feeling wicked—butter)
1 c. sugar

1 tsp. vanilla
1 egg
1/2 c. buttermilk or add ½ Tbls vinegar to milk

Tip: Use a Timer and do not overcook

Sift the first four ingredients together.

Cream the shortening and sugar.

Add the last three ingredients.
18 marshmallows, cut in half (5-6 miniatures will substitute)

add to cookie batter 1/2 c. chopped pecans or walnuts if desired

Sift flour; measure; sift again with salt, soda, and cocoa.

Cream together shortening and sugar. Add vanilla, egg and milk. Add dry ingredients; mix well. Drop by teaspoon on greased cookie sheet.

Bake in moderate oven (350) for 8 minutes. Remove from oven. Immediately press a half marshmallow, cut side down, on top of each cookie. Bake 2 minutes longer. Add dollop of fudge frosting while hot.

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