Chocolate Marshmallow Cookies
Total TimePrep: 25 min. Bake: 10 min./batch + cooling
I love the marshmallows on these cookies! The different textures of the soft, and crunch pecan is perfection!
This is a version of my grandma Shirley's "Sundae Cookie" recipe - I added in about 1/4 cup of maraschino cherry juice in the cookie dough before baking, added chopped walnuts, and replace the pecan with half a marachino cherry. Enjoy!
These were fine if you like sweet. The icing was a little messy, but they came together with not much trouble. I left off the pecan half because I was gifting to someone who doesn't like nuts. Not sure if I'll make again.
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I have made these several time & everyone loves them. The only thing I do different is I do not push the Marshmallow into the cookie I just lay it on top. It flattens a little as it cools. I use my smallest cookie scoop & it make 4 doz. cookies that are gone in a flash. These cookies are to die for!!!
I used the icing recipe for rocky road brownies, it was amazing. I followed one suggestion & used chocolate milk in place of regular milk, delicious.
Did anyone else think that these were too sticky? Or did I just do something wrong...
This is an awesome cookie. It's a hit wherever I take it. I remember my grandmother making these cookies when I was a little girl and was so excited to find the recipe. This is one you'll want to hang on to!
I made these for the cookie table at my nephew's wedding and they were a great hit!! I have already had a request to make them for the next family wedding , but I'm sure I'll make them again before then
I've been making these cookies for yrs. I suggest flatted dough before baking, I also use chocolate milk for regular milk in frosting, makes a big difference. I skip the nuts, good recipe :-)