Best Chocolate Mallow Drops Recipes
CHOCOLATE MALLOW DROPS
These fudgy treats feature a marshmallow layer topped with a squiggle of chocolate frosting. -Marie Hattrup, Sparks, Nevada
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 3 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in pecans., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 6 minutes. Press a marshmallow half onto each cookie, cut side down. Bake 2-3 minutes longer or until edges of cookies are set and marshmallows are softened. Remove from pans to wire racks to cool completely., For icing, in a microwave, melt butter and chocolates; stir until smooth. Stir in confectioners' sugar and enough coffee to reach a drizzling consistency. Drizzle over cookies. Let stand until set.
Nutrition Facts : Calories 147 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 88mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE MALLOW DROPS
A delicious, and very attractive cookie. I made these for an upcoming party. Everyone just loves them. Enjoy! My photos
Provided by Cassie *
Categories Chocolate
Time 30m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 375 degree F.
- 2. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans.
- 3. Drop by slightly rounded tablespoonfuls 2 in. apart onto ungreased baking sheets.
- 4. Bake for 6 minutes. Press a marshmallow half, cut side down, onto each cookie. Bake 2 minutes longer or until marshmallow is softened. Remove to wire racks to cool
- 5. Frosting: In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Beat in confectioners' sugar. Add enough coffee to achieve spreading consistency.
- 6. Transfer frosting to a pastry or plastic bag; cut a small hole in one corner of bag. Pipe over cookies.
CHOCOLATE MALLOW DROPS RECIPE
"I tell people these cookies are 'so good' and they are quick to agree after a taste," says field editor Marie Hattrup of Sparks, Nevada. Her fudgy treats feature a marshmallow layer topped with a squiggle of chocolate frosting.
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans.
- Drop by slightly rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 6 minutes. Press a marshmallow half, cut side down, onto each cookie. Bake 2 minutes longer or until marshmallow is softened. Remove to wire racks to cool.
- In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Beat in confectioners' sugar. Add enough coffee to achieve spreading consistency. Transfer frosting to a pastry or plastic bag; cut a small hole in one corner of bag. Pipe over cookies.
- Yield: about 3 dozen.
- Originally published as Chocolate Mallow Drops in Taste of Home
- April/May 2005, p50
- Nutritional Facts
- serving (2 each) equals 292 calories, 13 g fat (6 g saturated fat), 33 mg cholesterol, 189 mg sodium, 43 g carbohydrate, 2 g fiber, 3 g protein.
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