Recipe by AMY1028
"These are chocolate cookies with marshmallows on top covered by chocolate frosting. This was my mom's recipe from the fifties."
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1 1/4 cups
unsweetened cocoa powder
unsweetened cocoa powder
1 1/2 tablespoons
heavy whipping cream
These cookies are truly delicious and very rich. Great with a glass of milk! I made one major change: Used butter. I also had to add more liquid to the icing. The icing is so creamy and tasty! I think I'll use it again! My only complaint is the cooking time- mine were undercooked, and you really can't tell because of the color of the cookie if they're cooked or not. The end result was a bit soft- like they fall apart when handled. Although this could be because of the butter? I didn't have any troubles icing them, found it quite easy. All in all a great tasting cookie. Thank you!
The cookie is good, but the icing did not turn out well. It was way too dry, even after adding more butter and cream. What a mess, trying to ice on top of the marshmallow! I will skip the marshmallow next time,and use a traditional fudge icing.
I loved these cookies :D they were tedius but it was worth it.. the only thing i would change would be the icing it was kindof rich
I did the cookie part of this only- not the marshmallows or frosting. I frosted them with leftover frosting from "Carrot Cupcakes with White Chocolate Cream Cheese Frosting" from this site. GREAT combo! The delicate white chocolate/orange flavor of that frosting really compliments the rich chocolate taste of these cookies. The cookies are nice, soft, chewy and delicious. I know they'd be great with marshmallows/chocolate frosting too. I used half whole wheat pastry flour and 1/3 cup brown sugar in place of some of the white. The dough is very soft, and the cookies puff up in the oven and get a little flat when you take them out. I got 23 cookies out of this recipe using my Pampered Chef cookie scoop.
Wow these cookies are great. Much better than I was expecting. The icing is AMAZING. Only change was using butter which caused the cookies to spread very thin but i like crispy so i just love these cookies!
My husband describes these as "addictive!" I didn't have margarine on hand, so I substituted butter. The cookies came out perfectly soft. Next time, I do plan to use small marshmellows instead of going thru the trouble of cutting the large ones in half. For me, the frosting was too thick to spread as written. So, I just added more heavy cream until I got the texture I liked. These are RICH and satisfy the choc-o-holic in me! We will keep this recipe- thanks!
I did about a 1" round scoop for each cookie and they turned out perfect. They were soft and yummy. I only made the cookie dough and used DARK cocoa powder and added white chocolate chips! They were VERY good this way!
I was dissapointed.The cookies were quite a lot of work for cookies, and they tasted- dull. Perhaps they need more sugar. The dough expands a lot while in the oven, so give them space. Also, they end up flat and crispy- not what I was looking for. I used mini marshmallows at first, and then big marshmallow halves- either works. The frosting is good. I doubled the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Drop Cookies II
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 56
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