Cocoa/Marshmallow Cookies Recipe

Name: Cocoa/Marshmallow Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 1/2 cup shortening; 1 egg; 1/4 cup 2% milk; 1-3/4 cups all-purpose flour; 1/2 cup baking cocoa; 1 teaspoon baking soda; 1/2 teaspoon salt; 12 large marshmallows, halved; 2 cups confectioners' sugar; 2 tablespoons baking cocoa; 1 tablespoon butter, softened; 3 to 4 tablespoons 2% milk

Servings: persons

1 cup sugar
1/2 cup shortening
1 egg
1/4 cup 2% milk
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
12 large marshmallows, halved
2 cups confectioners' sugar
2 tablespoons baking cocoa
1 tablespoon butter, softened
3 to 4 tablespoons 2% milk

1
In a large bowl, cream sugar and shortening until light and fluffy. Beat in egg and milk. Combine the flour, cocoa, baking soda and salt; add to creamed mixture and mix well.
2
Drop by teaspoonfuls onto ungreased
3
. Bake at 350u00b0 for 8 minutes. Place half of a marshmallow on each cookie; bake 2 minutes longer.
4
Remove from oven and press marshmallows down with a fork. Cool. Meanwhile, for frosting, in a large bowl, combine the confectioners' sugar, cocoa, butter and enough milk to reach desired consistency. Pipe onto cookies.

829

kcal

Calories

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup sugar, 1/2 cup shortening, 1 egg, 1/4 cup 2% milk, and more.

Yes, Cocoa/Marshmallow Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cocoa/Marshmallow Cookies

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