These bite-size chocolate marshmallow cookies make a sweet little treat perfect for ALL occasions. For more chocolate treats try Peanut Butter Kiss Cookies, Brownie Cookies, Mini Chocolate Chip Cookies.
Chocolate + Marshmallow
These Chocolate Marshmallow Meltaways are a tried and true recipe that I love to make. They come together easily, require few ingredients, and literally melt in your mouth! They are quick to make and even easier to eat! I’ve never been a fan of butter flavored shortening, so we used regular. Other than that, we stuck close to the original recipe. Why mess up a good thing? I loved the combination of the thick, chewy cookie, with the fluffy marshmallow in the middle, and the silky frosting on top. So good! And it makes a lot, so this is a great recipe for your next holiday party!
Making Chocolate Meltaways
BATTER. Cream shortening and sugar until light and fluffy. Beat in the egg, milk and vanilla. In a separate bowl, combine flour, cocoa, salt and baking soda; gradually add dry mixture to shortening and mix well. BAKE. Drop by tablespoonfuls onto an ungreased baking sheet. Bake at 350° for 7 minutes. Remove from oven and press a marshmallow half, cut side down, onto each cookie; bake for 2 minutes longer. Remove to cool. FROST. In a small bowl, beat butter, powdered sugar, cocoa and salt until smooth. Add milk to achieve your desired consistency. Frost and Enjoy!
Variations + Tips
To change things up, you could try doing any of the following:
Add sprinkles on topCoordinate the sprinkles according to the holidayCrushed candy canes for a minty Christmas cookieChange the frosting—make it a Cream Cheese Frosting, Vanilla Frosting, or even Marshmallow Frosting!
Use whole milk to make a moister cookie rather than using skim or 1% milk.To thin the frosting you will want to mix in more milk and to thicken it you will want to increase the amount of confectioner’s sugar.
Storing Info
To STORE these you should keep them in an airtight container on the counter for up to a week. You risk the marshmallows drying out the longer the cookies are stored. This recipe will make about 36 cookies. If you do not think you’ll need that many right away you can go ahead and FREEZE any extra plain cookies. STORE them in an airtight freezer safe container, label, and freeze for up to 3 months. When you’re ready for more of these delicious cookies simply:
thaw the cookiesplace a halved marshmallow on top of each cookiebake for 2 minutes in the oven top with frosting
Extra frosting can also be STORED separately in an airtight container in the freezer. Thaw before using.
For more of our favorite cookies, check out:
Chocolate Coconut Oatmeal CookiesTurtle Thumbprint CookiesSoft Ginger Snaps Frosted Lemon CookiesOatmeal CookiesDouble Chocolate Chip CookiesEasy Shortbread Cookies
Adapted from www.tasteofhome.com
