Recipe by AMY1028
"These are chocolate cookies with marshmallows on top covered by chocolate frosting. This was my mom's recipe from the fifties."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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!
Loved it! A chocolate lover's dream! The only complaint I have was that it didn't make enough 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!
* 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
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make chocolate chip cookies with some cinnamon snap.
Bake your favorite thin chocolate mints into these melt-in-your-mouth cookies.
These dark chocolate cookies will double your chocolate delight.