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30 minutes
Prep: 20 minutes
Cook: 10 minutes
1007 calories per serving view nutrition facts
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| 1/2 | cup | butter | or margarine, softened |
| 1 | cup | sugar | |
| 1 | each | egg | |
| 1/4 | cup | milk | |
| 1 | teaspoon | vanilla extract | |
| 1 3/4 | cups | flour, all-purpose | |
| 1/3 | cup | cocoa powder | |
| 1/2 | teaspoon | baking soda | |
| 1/2 | teaspoon | salt | |
| 16 | large | marshmallows | |
| icing | |||
| 6 | tablespoons | butter | or margarine |
| 2 | tablespoons | cocoa powder | |
| 1/4 | cup | milk | |
| 1 3/4 | cups | powdered sugar | |
| 1/2 | teaspoon | vanilla extract | |
In a mixing bowl, cream butter and sugar.
Add egg, milk and vnailla; mix well.
Combine flour, cocoa, baking soda and salt; beat into creamed mixture.
Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake at 350 degrees F for 8 minutes.
Meanwhile, cut marshamllows in half.
Press a marshmallow half, cut side down, onto each cookie.
Return to the oven for 2 minutes.
Cool completely on a wire rack.
For icing, combine butter, cocoa, and milk in a saucepan .
Bring to a boil; boil for 1 minute, stirring constantly.
Cool slightly; transfer to a small mixing bowl.
Add confectioners' sugar and vanilla; beat well.
Spread over the cooled cookies.
Top each with a pecan half.
| % Daily Value* | |
| Total Fat 44.0g | 67% |
| Saturated Fat 27.0g | 135% |
| Trans Fat 0.0g | |
| Cholesterol 155mg | 52% |
| Sodium 679mg | 28% |
| Total Carbohydrate 151.0g | 50% |
| Dietary Fiber 5.0g | 19% |
| Sugars 104.0g | |
| Protein 10.0g | 21% |
| Vitamin A | 27% | Vitamin C | 0% | |
| Calcium | 8% | Iron | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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