Chocolate-Covered Marshmallow Cookies

This recipe is wonderful! If you have no light cream, you can also substitute it for evaporated milk, tastes great. Thanks for the recipe!

Absolutely my favorite cookies! I used butter instead of shortening because I don't like trans fat and I used regular flour instead of cake flour and it still tasted very good. One hint! - These cookies taste best after 1-2 days of sitting- the marshmallow gets very very good. Thanks! I am an ultimate cookie baker- Trust me on this recipe!

Delicious. I used marshmallow creme instead of marshmallow halves. A substitute for cake flour is 1 cup of normal flour minus 2 tablespoons. You definately need the frosting, but can half the frosting recipe and still have enough for a full batch.

Delish!!! Wish I would have used the cake flour called for. I used all purpose flour and they came out flatter than I would have liked, causing some to break from the weight of the marshmallow and icing. But in the end, who cares - they are SOOO YUMMY. I cannot stop eating them!

Great cookies! Everyone loved them. Next time I might try mini choc chips in the cookies to make them extra chocolatey.

These are delicious, soft, gooey cookies. My kids loved them, and they really weren't hard to make at all. The marshmallows melted down perfectly, and the frosting was a great topping. I did use butter instead of shortening and omitted the nuts for my kids.

Wonderful cookies! They are almost brownie/cake like in texture and taste. We added salted peanuts to the dough before baking. We topped the cookies with three mini marshmallows and an upside-down Hershey kiss at 8min of baking and then baked 4min longer.

These are wonderful! They are so rich & chewy! I followed the recipe, except for a few things. First I didn't have large marshmallows, so I used 3-4 mini on each cookie. And second, I used regular milk in the frosting, as it was all I had on hand. To compensate for that, I added a bit more butter. Also didn't use pecans. They are delicious! Thank You!

I was disappointed with the taste of these cookies. They tasted artificial; if someone had gifted them to me, I would have thought they used packaged brownie or cake mix as the base for them. It's probably because the recipe uses shortening and no butter/margarine. So that really defeated the purpose of homemade. The frosting was also too sweet, and reminded me of store-bought frosting. Overall it's okay, but if I make it again I'll use the appropriate amount to sub butter for shortening, and use a different frosting that I already like. I'm sure using the nuts would make it taste much better, but opted not to use them because my coworker is allergic to them. Great concept, but not impressed.

My Husband's favorite cookie. I made them growing up- minus the pecans. They are GREAT with a carmel filling, too!

this was really simple to make and REALLY yummy. the chocolate frosting is really good!

eh this was so so in my opinion. I did add mini-chocolate chips and I am glad I did because it was the chocolate cookie part that did not impress me, at least the chips helped. If I make again I will use butter and see if that makes a difference.

they are not even sweet i tries it with more sugar and still a dud. just to coco tasting it think. We alll need to find a great sweet chocolate cookie that we can add a marshmallow and great chocolate frosting to.

Made several batches for Christmas- everyone raved! Due to food allergies, we altered the recipe to make it nut (omit pecans), egg (substitute 1.5 T water, 1.5 T oil, and 1 t. baking powder, mixed)and dairy (use soy milk) free. I recommend patting the marshmallows down gently with a spoon right when they come out of the oven. This makes them easier to store.

Very very rich but good. Used regular flour and milk in the frosting and still turned out great.

Loved this recipe. Made this just to try out before I make for Thanksgiving and now I definitely will use it. I did substitute the shortening for butter as others suggested and was very pleased with the results. Thank you so much for this recipe!

hey its great!!! if your like me...and dont like chochlate... then leave off the frosting!!!! it tastes just as good!!!

Great cookie recipe! I used dark cocoa powder & 1/2 butter, 1/2 shortening instead & liked the results.

These things are too good! I had no intention of frosting them so I added an extra 1/8 cup of white sugar and an 1/8 cup brown sugar. I used all purpose flour too. I topped half the cookies with coconut crusted marshmallows. I also happened to have sour cherries in the fridge which are just AMAZING on top the cookies I topped with regular marshmallows.

These cookies are prefect! I have done them with the frosting, and also have just drizzled the top with Chocolate ganache.. Either way Outstanding and always a hit!

When my sister and I were kids, there was a bakery that made something like this. It is absolutely nostalgic! I used all butter instead of shortening. To make mine more like I remembered, I made my cookies much bigger (six to a pan), rolled them into big balls, and then flattened them down before baking. I used jumbo marshmallows. I used evaporated milk instead of cream and also instead of butter in the frosting. This made it really runny, which I wanted. While the marshmallows were still hot but had formed a slight film, I very gently patted them down to cover the cookie. I put the frosting in a plastic bag, cut off a corner, and piped the chocolate in spirals over the marshmallow and let it drip down the sides. The chocolate melted until it was level with the marshmallow, which was very dramatic (looks like a hypnotist spiral). Once the cookies returned to room temp the chocolate hardened. These are also good FROZEN. I didn't use pecans, simply because nuts are expensive during the summer.