Saturday, 10 December 2016

Chocolate Mallow Drops #ChristmasCookies

Welcome back to Day 10 of the 12 Day of Christmas Cookies, and my 5th contribution to them.  Be sure to check out all of the other delicious recipes featured today.  Check out all of the links following this post!

I first made these cookies a few years ago for a Christmas platter, and remember them being SO good.  I dug out this recipe again last weekend to bring along to a game day party we went to.  I ate SO much at that event that I'm surprised I even had room to indulge on these.  But I did.  I had many. Too many!  In my defense, we got there at noon and stayed until 8:00.  So that's eight solid hours to rebuild my appetite, and eat again.  Yikes!

The point is, these cookies are so full of chewy, chocolaty, marshmallowy (is that a word?) goodness, that anybody who reads this needs to add them to their list of cookies to try.   The base of it is basically a rich, brownie-like drop cookie.  In the last couple minutes of baking, you top it with a piece of marshmallow.  If that isn't already amazing, you finish it all off with a squiggle of chocolate icing.  Heaven in a cookie.

The original recipe can be found via Taste of Home, here.  I have re-written it below with a couple of my own tips.

CHOCOLATE MALLOW DROPS

Ingredients
1/2 cup butter, softened
1 cup sugar
1 large egg
1/2 cup 2% milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans - I omitted these.
18 to 22 large marshmallows, halved

Icing:
1/4 cup butter, cubed
2 ounces unsweetened chocolate, chopped
1 ounce semisweet chocolate, chopped
2 cups confectioners' sugar
3 to 6 tablespoons brewed coffee


Directions

Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in pecans (I omitted these).

Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. I always cover mine in parchment for easy and lazy cleanup.

Bake 6 minutes. Do NOT overbake here.  The will look slightly underdone.  That's OK!  If you overbake them they will be dry.  You want moist and fudgy!  

Press a marshmallow half onto each cookie, cut side down. Bake 2-3 minutes longer or until edges of cookies are set and marshmallows are softened.  Again, don't overbake here.  If your marshmallows start to spread, you have overbaked.  You just want them to puff up slightly.  Remove from pans to wire racks to cool completely.  Since these are JUST baked, I recommend allowing them to cool slightly and firm up on the baking sheets for about 5 minutes before allowing them to cool completely on a wire rack.

For icing, in a microwave, melt butter and chocolates; stir until smooth. Stir in confectioners' sugar and enough coffee to reach a drizzling consistency. Drizzle over cookies. (I used a piping bag here.  You can also cut a very small hole in the corner of a zipper lock bag).  Let stand until set. Yield:about 3 dozen.




      Welcome to the 12 Days of Cookies, hosted by Family Around the Table and Cooking With Carlee.  We will be filling the season with all kinds of delicious cookies.  Be sure to check out some of the recipes below or you can follow along on Facebook or Twitter by searching #ChristmasCookies.  We also have a 12 Days of Cookies Pinterest board where you can see all of the goodness!  May your holidays be sweet!

Day 10

Chocolate Mallow Drops from  Making the Most of Naptime
Cranberry Almond Oatmeal Cookeis from A Kitchen Hoor's Adventures
Double Chocolate Brownie Cookies from F amily Around the Table
Homemade Jingles from Jolene's Recipe Journal
Kolacky from Cooking With Carlee
Palmiers from A Day in the Life on the Farm
Peanut Butter Marshmallow Cookies from Cindy's Recipes and Writings 
Turtle Chocolate Chip Cookies from Palatable Pastime


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