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.

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Recipe Summary

Servings:
30
Yield:
60 cookies
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Ingredients

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

Directions

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

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  • 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
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