Christmas Cookie Recipes: Chocolate Marshmallow Cookies
I think I’ve come to the conclusion that life doesn’t get any better than baking around the holidays. More so than having your house smell delicious and sneaking a sweet reward right from the oven, I love spending time with friends and family when making them. I have so many wonderful memories of baking that no matter how stressed out or busy I am as the holiday chaos ramps up, I always make time for cookies!
This past weekend, my friend Claudia came over and we tackled peanut butter blossoms, brownies, caramel filled chocolate cookies, and chocolate marshmallow cookies… on our super ambitious list of cookie to dos. Later in the week, I whipped up M & M cookies, oreo Truffles, cheesecake cups, sugar cookies, and coconut macaroons. By popular request on Facebook (I tease with mobile uploads), I wanted to make sure I shared the recipes before Christmas. Today I’m featuring the Chocolate Marshmallow Cookies; the recipe comes from Taste of Home Best Loved Cookies & Bars – which is a fabulous cookbook.
CHOCOLATE MARSHMALLOW COOKIES
• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 1/4 cup 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
• 16 to 18 large marshmallows
• 6 tablespoons butter, softened
• 2 tablespoons baking cocoa
• 1/4 cup milk
• 1-3/4 cups confectioners’ sugar
• 1/2 teaspoon vanilla extract
• Pecan halves
• In a large bowl, cream butter and sugar. Add egg, milk and vanilla; mix well. Combine the flour, cocoa, baking soda and salt; beat into creamed mixture.
• Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350° for 8 minutes. Meanwhile, cut marshmallows in half. Press a marshmallow half, cut side down, onto each cookie. Return to the oven for 2 minutes. Cool completely on a wire rack.
NOTE: Both Claudia and I thought these were a little overdone for our liking. We’d recommend doing 7 minutes, then the additional 2 with the marshmallows.
• For icing, in a small saucepan, combine butter, cocoa and milk. Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly; transfer to a small bowl. Beat in confectioners’ sugar and vanilla until smooth. Spread over the cooled cookies. Top each with a pecan half. Drizzle any extra chocolate over top.
Yield: about 3 dozen
These were new to the recipe list this year… and I of course taste-tested them. Approved – they are fabulous.