From "Lanc. Co. Amish Cookbook: Favorite Recipes Collected and Received by Sallie Y. Lapp and Sylvia Y. Miller" self-published in 1982.
Found this recipe in the cookies section:
"Chocolate Marshmallow Cookies
Cream, 1/2 cup shorteng. Beat well. Then add sifted dry ingred.
1 c sugar
Add, 1 egg
1 t. vanilla
1/4 c milk
1 3/4 c flour
1/2 t baking soda
1/2 t. salt
1/2 c cocoa
Blend well. Drop on cookie sheet. Bake 8 minutes 350. Don't over bake. Remove from oven, press 1/2 marshmallow. Cut side down on each cookie. Bake 2 minutes longer. cool and frost.
Cocoa Frosting
2 c icing sugar
5 T. cocoa
3 T. margarine
4-5 T. cream or milk
1/2 t. salt
Top each cookie with a pecan half.
Mary Bowman"
As you can see, this is something of a mess. But it was promising, so I tackled it.
I followed the instructions in the recipe, doing the shortening, then the dry, then the liquid ingredients. It did not work well. So instead, do this:
Chocolate Marshmallow Cookies
1/2 c shortening
1 c sugar
1 egg
1 tsp vanilla
1/3 c milk
1 3/4 c flour
1/2 tsp baking soda
1/2 tsp salt
1/2 c cocoa
Big marshmallows, cut or torn in half longwise
pecans (optional)
Cream sugar and shortening. Add egg, vanilla, and milk and mix well. Add flour, baking soda, salt, and cocoa in that order, and then mix it all at once until it makes a nice soft drop-cookie dough. Add more milk if necessary (if it's too stiff or crumbly). Drop by tablespoonful onto a greased cookie sheet. Bake in preheated oven at 350 for 8 minutes. Remove from oven and press one half marshmallow, cut side down, into the top of each cookie. Return to oven and bake 2 minutes longer. Cool on rack before frosting with chocolate icing (recipe below). If desired, top each cookie with a pecan half. (We didn't do this because one of my children has a pecan allergy.)
Chocolate Icing
2 c powdered sugar
5 Tbsp cocoa powder
3 Tbsp margarine
4 Tbsp milk
1/2 tsp salt
Mix powdered sugar, cocoa powder, margarine and salt. Add milk and mix until it forms a soft frosting. Beat 5 minutes at least. Then use on cooled cookies.
This was so good that we immediately turned around and made a batch of peanut butter cookies to try the same marshmallow and frosting technique. It was really good. Highly recommend both the chocolate and the peanut butter varieties.
Found this recipe in the cookies section:
"Chocolate Marshmallow Cookies
Cream, 1/2 cup shorteng. Beat well. Then add sifted dry ingred.
1 c sugar
Add, 1 egg
1 t. vanilla
1/4 c milk
1 3/4 c flour
1/2 t baking soda
1/2 t. salt
1/2 c cocoa
Blend well. Drop on cookie sheet. Bake 8 minutes 350. Don't over bake. Remove from oven, press 1/2 marshmallow. Cut side down on each cookie. Bake 2 minutes longer. cool and frost.
Cocoa Frosting
2 c icing sugar
5 T. cocoa
3 T. margarine
4-5 T. cream or milk
1/2 t. salt
Top each cookie with a pecan half.
Mary Bowman"
As you can see, this is something of a mess. But it was promising, so I tackled it.
I followed the instructions in the recipe, doing the shortening, then the dry, then the liquid ingredients. It did not work well. So instead, do this:
Chocolate Marshmallow Cookies
1/2 c shortening
1 c sugar
1 egg
1 tsp vanilla
1/3 c milk
1 3/4 c flour
1/2 tsp baking soda
1/2 tsp salt
1/2 c cocoa
Big marshmallows, cut or torn in half longwise
pecans (optional)
Cream sugar and shortening. Add egg, vanilla, and milk and mix well. Add flour, baking soda, salt, and cocoa in that order, and then mix it all at once until it makes a nice soft drop-cookie dough. Add more milk if necessary (if it's too stiff or crumbly). Drop by tablespoonful onto a greased cookie sheet. Bake in preheated oven at 350 for 8 minutes. Remove from oven and press one half marshmallow, cut side down, into the top of each cookie. Return to oven and bake 2 minutes longer. Cool on rack before frosting with chocolate icing (recipe below). If desired, top each cookie with a pecan half. (We didn't do this because one of my children has a pecan allergy.)
Chocolate Icing
2 c powdered sugar
5 Tbsp cocoa powder
3 Tbsp margarine
4 Tbsp milk
1/2 tsp salt
Mix powdered sugar, cocoa powder, margarine and salt. Add milk and mix until it forms a soft frosting. Beat 5 minutes at least. Then use on cooled cookies.
This was so good that we immediately turned around and made a batch of peanut butter cookies to try the same marshmallow and frosting technique. It was really good. Highly recommend both the chocolate and the peanut butter varieties.
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