Average Rating: 5TOTAL TIME: Prep: 35 min. Bake: 10 min./batch + cooling
YIELD: about 3 dozen.Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 1 large egg
- 1/2 cup 2% milk
- 1 teaspoon vanilla extract
- 1-3/4 cups all-purpose flour
- 1/2 cup baking cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 18 to 22 large marshmallows, halved
ICING: - 1/4 cup butter, cubed
- 2 ounces unsweetened chocolate, chopped
- 1 ounce semisweet chocolate, chopped
- 2 cups confectioners' sugar
- 3 to 6 tablespoons brewed coffee
Instructions
- 1. Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in pecans.
- 2. Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 6 minutes. Press a marshmallow half onto each cookie, cut side down. Bake 2-3 minutes longer or until edges of cookies are set and marshmallows are softened. Remove from pans to wire racks to cool completely.
- 3. For icing, in a microwave, melt butter and chocolates; stir until smooth. Stir in confectioners' sugar and enough coffee to reach a drizzling consistency. Drizzle over cookies. Let stand until set.
Nutrition Facts
1 cookie: 147 calories, 6g fat (3g saturated fat), 16mg cholesterol, 88mg sodium, 22g carbohydrate (15g sugars, 1g fiber), 2g protein.