Rating: 4.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Soft, chocolate puffs with real marshmallows inside ... covered in sugar. They stay moist if you keep them in a cookie can with cellophane, cutting off all possible ways of air getting in.


Recipe Summary

60 cookies


Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Put marshmallows in the freezer for a couple of hours.

  • In a large mixing bowl, sift together the flour, salt, cocoa, and baking soda. In a separate bowl, cream together the shortening and both sugars. Blend in unbeaten eggs and vanilla. Beat well.

  • Stir in flour mixture and blend thoroughly.

  • Stick bowl in fridge; until dough is hardened.

  • Shape 1 teaspoon sized piece of dough around each marshmallow, seal well. Roll in sugar.

  • Bake at 400 degrees F (205 degrees C) on greased sheet for 5 to 7 minutes, or until cookies crack. Cool for about 2 minutes before removing from cookie sheet.

Nutrition Facts

168 calories; protein 2.1g; carbohydrates 24.2g; fat 7.6g; cholesterol 12.4mg; sodium 126.9mg. Full Nutrition