These cookies are to die for! Only thing I would suggest is rolling them into balls and flattening them a bit with the palm of your hand, rather than dropping from a tablespoon. When the cookies comes out of the oven after you've added the marshmallow, use your palm again, to press down on the marshmallow to make the overall cookies a little less "tall." DELISH! OHH--and I cheated and used canned icing and topped with crushed pecans.

At first, I was a bit disappointed with these cookies. We tried them the day I made them and while the frosting was really good, the cookies were a bit tasteless. However, the next day these cookies were excellent. I made the cookies as stated, except that I replaced the butter-flavored shortening with butter. I only got 30 cookies out of the dough which meant I only needed 15 marshmallows instead of 18. As for the frosting, I added an extra tablespoon of cocoa since it wasn't chocolately enough for me in the first place. The extra tablespoon helped make it more chocolately and not so overpoweringly sugary. I had more than enough frosting for my cookies, even putting it on the cookies rather generously, though not quite so much extra that it felt like a waste. Otherwise, these cookies are better if eaten the day after they're made - at that point they seem to have had time for the flavors to meld together and make a nicely sweet, chocolately cookie with some gooey marshmallow in it. Definitely recommend these, just not for same day consumption.