Chocolate Drop Cookies II Recipe - Allrecipes.com
Chocolate Drop Cookies II Recipe
  • READY IN 30 mins

Chocolate Drop Cookies II

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking soda, salt and cocoa, set aside.
  2. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the egg, then stir in the vanilla and milk. Gradually stir in the dry ingredients until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
  3. Bake for 8 minutes in the preheated oven. Cut the large marshmallows into halves. When the cookies come out of the oven, press one piece of marshmallow into the top of each one. Return the cookies to the hot oven for an additional 2 minutes. Cool on baking sheets for a few minutes before removing to wire racks to cool completely.
  4. In a medium bowl, combine the confectioners' sugar, cocoa and salt. Beat in the softened margarine and heavy cream until icing is smooth. Frost cooled cookies.
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Reviews More Reviews

Most Helpful Positive Review
Mar 17, 2011

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!

 
Most Helpful Critical Review
Dec 13, 2010

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.

 

16 Ratings

Nov 03, 2006

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.

 
Jun 26, 2008

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

 
Jul 30, 2009

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!

 
Feb 25, 2011

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!

 
Mar 20, 2008

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!

 
Jun 16, 2005

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.

 

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Nutrition

  • Calories
  • 173 kcal
  • 9%
  • Carbohydrates
  • 29.5 g
  • 10%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 199 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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