Chocolate-Covered Marshmallow Cookies

Name: Chocolate-Covered Marshmallow Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 18
Cuisine: Global
Ingredients: 5 Tbsps baking cocoa; 1 teaspoons baking soda; 3 Tbsps butter, softened; 414 milliliters sifted cake flour; 473 milliliters confectioners sugar; 1 egg; 4 Tbsps half-and-half cream; 18 larges marshmallows, halved; 59 milliliters milk; 36 pecan halves; 0 teaspoons salt; 118 milliliters shortening; 237 milliliters sugar; 1 teaspoon vanilla extract

Chocolate-Covered Marshmallow Cookies might be just the dessert you are searching for. This recipe makes 18 servings with 261 calories, 3g of protein, and 11g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up baking cocoa, salt, confectioners' sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Sift together flour, cocoa, salt and soda; set aside. In a bowl, cream shortening and sugar until light and fluffy; add the egg, vanilla and milk. Gradually add dry ingredients and mix well.

Ingredients you will need

Shortening

Vanilla

Cocoa Powder

Cream

All Purpose Flour

Sugar

Milk

Salt

Pop

Egg

Equipment you will use

Bowl

Drop by heaping teaspoonfuls about 2 in. apart on greased baking sheets.

Equipment you will use

Baking Sheet

Bake at 350° for 8 minutes. Do not overbake.

Equipment you will use

Oven

Remove cookies from the oven and top each with a marshmallow half. Return to oven for 2 minutes.

Ingredients you will need

Marshmallows

Equipment you will use

Oven

Remove cookies to wire racks to cool.

Ingredients you will need

Meanwhile, beat all frosting ingredients together.

Ingredients you will need

Frosting

Spread frosting on each cookie and top with a pecan half.

Ingredients you will need

Frosting

Spread

Pecans

Equipment

Bowl

Baking Sheet

Oven

Ingredients

Servings:

5Tbsps

baking cocoa 1teaspoons

baking soda 3Tbsps

butter, softened 414milliliters

sifted cake flour 473milliliters

confectioners' sugar 1

egg 4Tbsps

half-and-half cream 18larges

marshmallows, halved 59milliliters

milk 36

pecan halves 0teaspoons

salt 118milliliters

shortening 237milliliters

sugar 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Madeira, Prosecco

Cream Sherry, Madeira, and Prosecco are my top picks for Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.