Heat in Microwave (makes frosting fudgier tasting)
2 T. Butter
1 ½ T Milk (add more if too thick)
1 Cup powered sugar
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
1/2 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.