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!

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 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 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.

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.

So delicious!!