These cookies were one such favorite that my grandmother used to make and send to me while I was away at school.
Chocolate Marshmallow Cookies
1/2 cup unsalted butter, room temperature
1 cup sugar
1/4 cup milk (I use whole milk)
1 teaspoon vanilla
1 3/4 cup all purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
16-20 large marshmallows, cut in half
2 tablespoons butter
2 tablespoons cocoa
1/4 cup milk (I used whole milk)
1 3/4 cups powdered sugar
1/2 teaspoon vanilla
Pecan halves (optional)
1. Preheat your oven to 350 degrees F.
2. Cream the butter and sugar together. Add the egg, milk, and vanilla. Beat until light and fluffy.
3. Combine the flour, cocoa, baking soda, and salt in a separate bowl. Beat this into the creamed mixture.
4. Drop by rounded teaspoons onto an ungreased cookie sheet lined with parchment paper. (I used a small cookie scoop.)
5. Bake for 8 minutes. Press a marshmallow half, cut side down, onto each cookie. Return to the oven for 2 more minutes. Cool completely on a wire rack.
6. For the frosting, combine the butter, cocoa, and milk in a small saucepan. Bring to a boil and cook for 1 minute, stirring constantly. Cool slightly and transfer to a small mixing bowl. Beat in the powdered sugar and vanilla. Pour over the cooled cookies.
(Optional: Top each frosted cookie with a pecan half.)
Makes about 3 dozen or more depending on the size cookie scoop you use.