Chocolate Marshmallow Cookie


  • 1 3/4 cup flour
  • 1/2 tsp. salt
  • 1/2 tsp. soda
  • 1/2 cup cocoa
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 Tbsp. vanilla
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  • 1 egg
  • 1/4 cup milk
  • 1 pkg. large marshmallows, cut into thirds


  • 2 cup powdered sugar
  • 5 Tbsp. cocoa
  • 1/8 tsp. salt
  • 3 Tbsp. butter
  • 4-5 Tbsp. light cream


For the dough: Cream together shortening and sugar. Add vanilla, egg and milk; mix well. Sift together dry ingredients; add to shortening mixture. Beat thoroughly. Drop by spoonfuls onto ungreased cookie sheets; bake at 350 degrees F. for 8 minutes. Remove from oven and place 1/3 marshmallow, cut side down, on each cookie. Bake 2 more minutes. Cool completely.

For the frosting: Mix powdered sugar, cocoa, salt, butter and 4 tablespoons light cream until creamy. Add more light cream until frosting is of spreading consistency. Frost cooled cookies.

By Robin from Washington, IA


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  • 1/2 cup margarine
  • 1 cup sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 3/4 cup sifted flour
  • 1/2 tsp. salt
  • 1/2 tsp. soda
  • 1/2 cup cocoa
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  • 1/4 cup milk
  • 18-24 marshmallows, cut in half



  • 1/4 cup margarine
  • 1 cup sugar
  • 1/4 cup milk


Cream margarine, and sugar. add egg, vanilla and milk. Beat. Add dry ingredients and blend well. Drop by teaspoon on greased sheet. Bake 350 degrees F for 8 minutes. Remove from oven and press a marshmallow half on top with the cut side down. Return to the oven and bake 2 minutes.

For frosting, bring ingredients to a boil. Remove from heat and add 1/2 cup chocolate chips. Beat until melted and frost cookies. Place a pecan half on top, if desired.

By Robin from Washington, IA

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