My grandmother was the head baker for a school district when I was a little girl. It was back in the days when schools served homemade food. She went to work early, early, early in the morning and baked dozens upon dozens of cookies, tarts or cakes every day. This is one of her recipes.
I had to make them before we move from Arizona because they don’t last in a damp climate. I made them when we lived in Seattle and the marshmallows dissolved the next day. SO. If you live in a humid area, plan on eating all of them the first day. That’s not really a hard thing to do. They taste like a homemade Suzie Q. Yum.
I was a little chintzy with the frosting, I think the next time I make them, I will glop it on a bit more so the marshmallows are more covered.
1. Info for Chocolate Marshmallow Cookies
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Chocolate Marshmallow Cookies
- 1¾ cups flour
- 1 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 24 regular marshmallows cut in half
- 2 cups powdered sugar
- 5 Tbsp cocoa
- 3 Tbsp melted butter
- 6-8 Tbsp milk
- Combine the dry ingredients in a bowl and set aside.
- Cream the butter and brown sugar in a large mixing bowl.
- Add the egg and vanilla.
- Add the dry ingredients alternately with the milk.
- Drop small spoonfuls of dough on a greased or lined cookie sheet.
- Bake in a preheated 350 degree oven for 7 minutes.
- Bring out of the oven, press the marshmallow halves cut side down into the cookies and return to the oven for 2 more minutes of baking.
- Remove to a wire rack.
- Beat the frosting ingredients together and drizzle over the cookies.
- If the frosting doesn’t drizzle, add more milk.