Chewy Chocolate Marshmallow Cookies

Submitted By: Miram Wengerd


  • 13/4 cups flour
  • 1/2 cup cocoa
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1 cup sugar
  • 1/2 cup milk
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup nuts
  • 36 large marshmallows, halved
  • 72 pecan halves
  • Instructions

    Sift flour with cocoa, baking soda, and salt. Cream shortening; add sugar gradually. Add egg; beat well. Add flour-cocoa mixture and milk alternately, beating after each addition. Add nuts and vanilla.
    Drop mixture by teaspoonfuls, about 2 inches apart, on a well-greased cookie sheet. Cookies will spread. Bake at 350° for eight minutes.
    Top with marshmallow half, cut-side down. Return to oven; bake two minutes until marshmallow softens and cooks.
    Cocoa Frosting:
    2 cups powdered sugar
    Dash of salt
    1 tablespoon cream
    1 tablespoon cocoa
    3 tablespoons melted butter
    1/2 teaspoon vanilla
    Beat until smooth and creamy and frost each cookie. Top each with a pecan half.
    Yield: Si