I was trying to come up with a way to describe these cookies. My husband said, how about a whoopee pie?
The base cookie is a lovely rich chocolate cookie. The pecans add a bit of crunch and a little saltiness.
The marshmallow melts beautifully in the two minutes of cooking time. Yet it does not get browned.
I did press my marshmallows a tiny bit with my fingers to ensure that they covered the whole cookie. Doing this immediately when they come out of the oven works great.
The frosting for the top is lovely and delicious. It also has the rich chocolate flavor, but is definitely sweeter than the cookie itself.
Once the marshmallow is cooled, it is very easy to spread a little of the icing over top.
The cookies do resemble a whoopee pie. With the main difference being that a whoopee pie is usually made with a cake.
You get the crispness of the cookie, the fluffy gooey marshmallow and the sweet icing.
What a lovely cookie!
CHOCO-MARSHMALLOW COOKIES
1 3/4 Cups Sifted Cake Flour
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/2 Cup Cocoa
1/2 Cup Shortening
1 Cup Sugar
1 Egg
1 Teaspoon Vanilla
1/4 Cup Milk
18 Marshmallows, Halved
1/2 Cup Pecans
COCOA FROSTING
2 Cups Sifted Confectioners’ Sugar
5 Tablespoons Cocoa
3 Tablespoons Butter
5 Tablespoons Cream
Sift together the flour, salt, baking soda, and cocoa. Cream shortening and sugar. Add egg, vanilla, and milk, beating well. Add dry ingredients. Drop by teaspoons onto a greased baking sheet. Bake in a 350 degree oven for 8 minutes. Press 1/2 marshmallow, cut side down, on each cookie. Bake 2 minutes longer. Cool. Combine confectioners’ sugar, cocoa, and salt. Add butter and cream. Mix until spreading consistency. Spread over cooled cookies.
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