Last year on my Instagram stories I shared one of my favorite cookie recipes with you and, after all the requests, I promised that I’d share it on the blog this year. This recipe is my mother’s and has been one of my favorite cookies since I was a young girl. We make it every year at this time and it’s also a favorite at Christmas Cookie exchange parties. My friend Kristen at Ella Claire Blog has gathered a group of us again to share favorite recipes of the season and this week we are all sharing Christmas cookie favorites so make sure to pin all of these so that you have them for later!
Ooey Gooey Chocolate Marshmallow Cookie Recipe
I need to preface this recipe by making an important note! This recipe calls for shortening. If you don’t have it and substitute butter for it, make sure to use less of it (I’ll note that in the recipe) other wise they come out a little flatter like mine look here. I completely forgot which is embarrassing, considering how many times I’ve made this cookie, but guess what? They taste just as delicious and you won’t want to eat one or two…try three or four and so on….with a tall glass of milk. MmmmHmmm….they’re oh soooooo good. Ok, I’ve warned you. So if you’re counting calories, you are not allowed to eat these because one is just not sufficient….ha! Seriously though.
- 1 3/4 cups sifted flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 cup cocoa powder
- 1/2 cup shortening OR you can substitute 1/4 cup butter - room temp
- 1 cup sugar
- 1 egg
- 1/4 cup milk
- 1 tsp vanilla extract
- large marshmallows cut in half OR mini marshmallows
- crushed candy canes or peppermint candies
- 2 cups powdered sugar
- 5 tbsp cocoa powder
- 1/8 tsp salt
- 3 tbsp butter
- 3-4 tbsp milk
- 1 tbsp vanilla extract
Preheat oven to 375ºF.
Sift together flour, salt, soda and cocoa.
Cream together shortening, sugar and egg. Then add milk and vanilla.
Add flour mixture to shortening mixture.
Drop spoonfuls onto un-greased cookie sheet and bake for 8 minutes.
Immediately remove from oven and add half of large marshmallow OR small handful of mini marshmallows (5-8) and quickly return to oven for 3 more minutes.
Remove from oven and cool. Top with chocolate frosting and candies.
Sift dry ingredients together. Add wet ingredients and frost cookies. Immediately add pinch or desired amount of crushed candy canes or peppermint candies (optional).
Ok is your mouth watering? Mine is!
Now, please hop on over to visit my other friends and see what delicious cookies they’re sharing with you!
The Perfect Soft Gingerbread Cookies by Ella Claire | Classic Sugar Cookies by Nina Hendrick Design Co. | Plaid Sugar Cookies by Craftberry Bush | Buttery Shortbread Cookies with Icing Sugar by A Burst of Beautiful | German Chocolate Cake Cookies by City Farmhouse
Cranberry Orange Walnut Tassies by Inspired by Charm | Eggnog Gooey Butter Cookies by Julie Blanner | All Natural Orange Almond Cookies by Tidbits | Choco-mallow Peppermint Cookies by Summer Adams Designs | Nutella Stuffed Chocolate Chip Cookies by Love Grows Wild
Paleo Chocolate Cranberry Cookies by Nesting with Grace | Raspberry Gingersnap Sandwiches by anderson + grant | Christmas Tree Cookies by Rooms for Rent | Large Thumbprint Cookies by So Much Better with Age | Rum Balls by Tidy Mom
Countdown to Christmas Cookies by House 214 Design | Ginger Sugar Cookies by Zevy Joy | Salted Caramel Shortbread Cookies by Boxwood Avenue | Double Chocolate Christmas Cookies by Nest of Posies | Almond Sugar Cookies by My Sweet Savannah
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