*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
These cookies are truly delicious and very rich. Great with a glass of milk! I made one major change: Used butter. I also had to add more liquid to the icing. The icing is so creamy and tasty! I think I'll use it again! My only complaint is the cooking time- mine were undercooked and you really can't tell because of the color of the cookie if they're cooked or not. The end result was a bit soft- like they fall apart when handled. Although this could be because of the butter? I didn't have any troubles icing them found it quite easy. All in all a great tasting cookie. Thank you!
I did the cookie part of this only- not the marshmallows or frosting. I frosted them with leftover frosting from "Carrot Cupcakes with White Chocolate Cream Cheese Frosting" from this site. GREAT combo! The delicate white chocolate/orange flavor of that frosting really compliments the rich chocolate taste of these cookies. The cookies are nice soft chewy and delicious. I know they'd be great with marshmallows/chocolate frosting too. I used half whole wheat pastry flour and 1/3 cup brown sugar in place of some of the white. The dough is very soft and the cookies puff up in the oven and get a little flat when you take them out. I got 23 cookies out of this recipe using my Pampered Chef cookie scoop.
Wow these cookies are great. Much better than I was expecting. The icing is AMAZING. Only change was using butter which caused the cookies to spread very thin but i like crispy so i just love these cookies!
I did about a 1" round scoop for each cookie and they turned out perfect. They were soft and yummy. I only made the cookie dough and used DARK cocoa powder and added white chocolate chips! They were VERY good this way!
My husband describes these as "addictive!" I didn't have margarine on hand so I substituted butter. The cookies came out perfectly soft. Next time I do plan to use small marshmellows instead of going thru the trouble of cutting the large ones in half. For me the frosting was too thick to spread as written. So I just added more heavy cream until I got the texture I liked. These are RICH and satisfy the choc-o-holic in me! We will keep this recipe- thanks!
The cookie is good but the icing did not turn out well. It was way too dry even after adding more butter and cream. What a mess trying to ice on top of the marshmallow! I will skip the marshmallow next time and use a traditional fudge icing.
I was dissapointed.The cookies were quite a lot of work for cookies and they tasted- dull. Perhaps they need more sugar. The dough expands a lot while in the oven so give them space. Also they end up flat and crispy- not what I was looking for. I used mini marshmallows at first and then big marshmallow halves- either works. The frosting is good. I doubled the recipe.
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