This recipe was created by my son and I while trying to work out what we were going to do with half a bag of leftover marshmallows. We started with an existing cookie recipe, but altered this and tweaked that until we came up with what you see here.
I can definitely live with it. Yum!
1/2 c. shortening
1 c. sugar
1/4 c. milk
1 3/4 c. flour
1/2 tsp. baking soda
1/2 cup cocoa
1/2 cup chopped pecans
1 tsp. vanilla
Preheat oven to 350°.
Cream together shortening, sugar, milk and egg. In another bowl, combine dry ingredients. Combine with wet ingredients, add vanilla.
Using a tablespoon or cookie scoop, drop onto an ungreased cookie sheet or a cookie sheet covered with parchment paper. Bake 8 minutes. Remove from oven. Push three to four miniature marshmallows into each warm cookie. Place pan back in oven for up to two minutes. Allow cookies to rest on the cookie sheet for 2 minutes before removing to a rack for cooling.
2 c. powdered sugar
4 tbsp. cocoa
1/4 c. butter
2 tbs. half and half or milk
Place butter in microwave for 15 seconds. Add sugar, cocoa and half and half. Whip with a fork or whisk. Spoon onto cooled cookies.
Hint – Place cooling rack over a cookie sheet for this step to catch any drips.
Add your Sewhooked-related photos to my flickr group and you might be featured in a future post.