From Halloween to New Years our house is full of sweet stuff – cookies, candies, cakes…etc., etc., and I get a little burned out on sweets. I’ve been making savory stuff lately and we’re finally at the point we want sweets again!
Chocolate Marshmallow Meltaways from Taste of Home were on the list for Christmas platters, but I never got around to making them.
Usually “meltaway” cookies are more of a powdered sugar/corn starch-based cookie that’s light and tender. I’m not sure these fit in that category because the it’s actually a deeply chocolate, brownie-like cookie. Don’t get me wrong – that’s a good thing!
These Chocolate Marshmallow Meltaways are three distinct layers: the chocolaty cookie, gooey marshmallow, and soft chocolate icing.
The layers go very nicely together and create a rich, chewy, creamy cookie combination. Oh, and that icing is like you’d find on a Texas Sheetcake.
The cookies are rather rich, so you might want to make them smaller than the tablespoon of dough it calls for. Just make sure they’re a little bigger than the cut marshmallow.
You’ll bake the cookies for 8-9 minutes, then press the half marshmallow down into the cookie and bake for a couple of minutes more. It makes the chocolate cookie into kind of a crinkle cookie with that gooey marshmallow center. Be sure and cool the cookie completely before icing.
If you have a party or special occasion that needs cookies, try these! They’re so different and so, so very good.
- 1/2 C butter-flavored shortening
- 3/4 C sugar
- 1 egg
- 1/4 C milk
- 1 tsp vanilla extract
- 1 3/4 C all-purpose flour
- 1/2 C baking cocoa (Hershey's is the best for these)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 18 large marshmallows
- 3 tbsp butter
- 3 C powdered sugar
- 3 tbsp cocoa
- 1/2 tsp vanilla
- 1/8 tsp salt
- 4-6 tbsp milk
- Preheat the oven to 350°. Prepare cookie sheets with parchment paper or used ungreased sheets.
- In a large mixer bowl, cream the shortening and sugar until light and fluffy, 4-5 minutes. Beat in the egg, milk, and vanilla. In a medium bowl, combine the flour, cocoa, salt and baking soda. Gradually add the flour mixture 1/2 cup at a time into the butter/sugar mixture, mixing well.
- Take about a tablespoon of dough and roll into a ball, then put on the cookie sheet about 2" apart. Bake for 8-9 minutes, then remove from the oven and press one half of a marshmallow into each cookie, pressing down firmly (cookie will crack). Return to the oven and bake for 2 more minutes. Remove cookies from the oven and cool on a rack.
- To make the icing, in a medium bowl beat the butter, powdered sugar, cocoa, and salt until smooth. Add the vanilla and enough milk to get a smooth, spreadable consistency. After the cookies are completely cool, spread the icing generously on each one. Let firm up about one hour before storing.
- Store in a single layer in a lidded container. (Frosting won't harden completely, so you don't want to smush the frosting.)
Tips and Stuff:
The chocolate cookie itself is barely sweet, so the toppings help sweeten them nicely.
Use Hershey's cocoa - it's the best choice for these cookies.
If you don't want to use this type of frosting, use your favorite fudgy frosting or grab a can of premade to save time.
Nutrition Information:Yield: 30 Serving Size: 1 cookie
Amount Per Serving: Calories: 164Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 116mgCarbohydrates: 28gFiber: 1gSugar: 19gProtein: 2g
Nutrition Values are Approximate