Reviewed: Apr. 23, 2001

So delicious!!

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Reviewer:

Living In: Jamestown, North Dakota, USA

Reviewed: 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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Reviewer:

BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: San Francisco, California, USA

Reviewed: Nov. 3, 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.

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What a Dish!

Cooking Level: Intermediate

Reviewed: 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!

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3 users found this review helpful

Reviewer:

ejrockwell

Cooking Level: Intermediate

Reviewed: 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

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6 users found this review helpful

Reviewer:

Brittany

Reviewed: Jul. 29, 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!

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5 users found this review helpful

Reviewer:

ABBIEA

Cooking Level: Intermediate

Living In: Lancaster, Pennsylvania, USA

Reviewed: Dec. 11, 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.

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4 users found this review helpful

Reviewer:

Meandpuppies

Cooking Level: Intermediate

Home Town: Camarillo, California, USA

Living In: Wake Forest, North Carolina, USA

Reviewed: 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!

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3 users found this review helpful

Reviewer:

DarcieA

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

Reviewed: Mar. 16, 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!

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7 users found this review helpful