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Chocolate cookies topped
with marshmallows and drizzled with chocolate.
Chocolate
Iced Marshmallow Cookies
- 1/2 cup butter
- 2 (1-ounce) squares unsweetened
chocolate
- 1 large egg
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 1/2 cups all-purpose
flour
- 1/2 cup milk
- 1 (16-ounce) package of
large marshmallows
-
- Chocolate Icing:
- 6 tablespoons unsweetened
baking cocoa
- 3 tablespoons butter,
melted
- 2 cups powdered sugar
- 4 to 6 tablespoons hot
water
- Preheat oven to 350°F
(175°C). Lightly grease cookie sheets or line with parchment
paper.
- Melt butter and chocolate
in small heavy saucepan over low heat; stir to blend. Remove
from heat; cool.
- Beat egg, brown sugar,
vanilla and baking soda in large bowl until light and fluffy.
Blend in chocolate
mixture and flour until smooth. Slowly beat in milk to make light,
cake batter-like dough.
- Drop dough by spoonfuls
2-inches apart onto prepared cookie sheets. Bake 10 to 12 minutes
or until firm in center.
- Cut marshmallows in half.
Place halved marshmallow, cut side down, onto each baked cookie.
Return to oven one minute
or just until marshmallow is warm enough to stick to cookie.
Transfer to wire racks to
cool. Drizzle with icing when cool.
- For Chocolate Icing: Combine
all ingredients in bowl and beat by hand until smooth.
Makes 5 dozen.
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