Fudge and Marshmallow-Topped Cocoa Cookies Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 24, 2012
Decent. Better after a day or two. Nothing really to write home about. I don't know if I'll make these again.
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Photo by des114
Reviewed: Dec. 31, 2011
You need to read the package ... you only use 1/2 cup butter, not a cup, and you should probably bloom the cocoa to a liquid so that you get a chocolate flavor in the cookie. The water is a must to get a shine and melted-like fudge topping. They tasted great and make a wonderful presentation. I added chocolate shreds in my cookie base ... added flavor!
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Photo by des114

Cooking Level: Beginning

Home Town: South Bend, Indiana, USA
Living In: Portland, Oregon, USA
Photo by mominml
Reviewed: Dec. 25, 2011
Even with the many steps required in the making of these cookies, I found that they were fairly simple and quick to make. Timing is essential in getting your marshmallow to look just right on the top of the cookie. Not enough time, and it won't squish dowm enough. Too much time, and it will be melted all over. Two minutes in my oven was just perfect. The fudge topping set up very nicely and I didn't have any messy fudge running off the tops of the marshmallows. My kids and their friends loved the look and the taste of these cookies.
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Photo by mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA
Living In: Moses Lake, Washington, USA

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Reviewed: Dec. 5, 2010
Delicious! If you want the marshmallows to be toasted, then turn the broiler on for a few seconds. Also, fudge is a bit runny to put on right away, stir it a bit, and you won't lose too much chocolate goodness due to dripping! Otherwise, amazing.
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Cooking Level: Beginning

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