Have you ever tasted chocolate-marshmallow-cookies?

Rich, thick and chewy, chocolate-marshmallow-cookies provide you with a great fudgy treat. These chocolate cookies give you a fudgy cookie crumb that is topped with marshmallows and a divine chocolate drizzled glaze. Not only are these chocolate cookies deliciously fun to make, they are very decorative as well. I'm sure that these chocolate-marshmallow-cookies will make an excellent conversation piece at your next family gathering. Happy baking!

Submitted by:

Genesee

Ingredients for Cookies:

• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1/2 cup milk
• 1 egg
• 1 teaspoon vanilla
• 1 3/4 cups of flour(all-purpose)
• 1/2 teaspoon baking soda
• 1/2 cup cocoa powder
• 1/2 teaspoon salt
• 1/2 cup chopped pecans
• 18-22 large marshmallows (halved and flattened)

Ingredients for chocolate glaze recipe:

• 2-squares (1 ounce each) unsweetened chocolate
• 1-square (1 ounce ) semi-sweet chocolate
• 1/4 cup butter
• 2 cups powdered sugar
• 3-6 tablespoons brewed coffee

Directions:

• Place your oven rack to the center of oven.
• Preheat oven to 350°F.
• Cream butter and sugar together in a large mixing bowl.
• Beat in milk, vanilla, and egg continue beating until smooth.
• In a small bowl, combine your cocoa, flour, cocoa powder, and salt.
• Gradually add to your creamed mixture and stir in your pecans.
• With a slightly rounded tablespoon, drop your cookie dough about 2 inches apart onto an ungreased baking sheet.
• Bake for about 6 minutes.
• Remove cookie sheet from oven and place marshmallow half, cut side down onto each cookie.
• Bake your cookies 2 minutes longer or until your marshmallows begin to melt.(Sometimes it helps to use a butter knife to push the marshmallow down to ensure further melting.)
• When your marshmallows are melted, remove your baking sheet from the oven.
• Transfer the cookies to a wire cooling rack.
• While your cookies are cooling you can make the chocolate glaze.

Directions for chocolate glaze recipe:

• In a microwave safe bowl (or in a small pan over low heat) melt butter and chocolate squares.
• Stir until smooth.
• Beat in the powdered sugar.
• Add the coffee a little at a time until you achieve a good spreading or drizzling consistency.
• You may frost these cookies or drizzle them as I did in the photo.
• To drizzle, transfer your chocolate mixture into a plastic zip-loc bag. Decompress the air and give the bag a few twists at the top of the chocolate mixture. (This will keep the chocolate from oozing out of the top while you work.)
• Now snip a very small portion from one corner of the bag. This hole will allow you to pipe or drizzle the chocolate onto your cookies.
• Decorate your cookies.
• Yield: 3 dozen cookies

Enjoy your chocolate-marshmallow-cookies, click here to return to my chocolate cookies page.

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