CHOCOLATE MALLOW DROPS

Chocolate Mallow Drops image

Provided by Cassie *

Time 30m

Number Of Ingredients 17

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1/2 c butter, softened
1 c sugar
1 egg
1/2 c milk
1 tsp vanilla
1 1 /2 c flour
1/2 tsp baking soda
1/2 c cocoa powder
1/2 tsp salt
1/2 c chopped pecans
15 - 20 large marshmallows, halved
FROSTING ( I MAKE MY COOKIES BIGGER, SO I HALVED THE GLAZE) - RECIPE POSTED BELOW, IS FOR WHOLE RECIPE OF GLAZE
1/4 c butter, cubed
2 oz unsweetened chocolate
1 oz semisweet chocolate
2 c confectioners' sugar
3 - 6 Tbsp brewed coffee

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.