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These delicious treats were inspired by mugs of hot chocolate topped with marshmallows.

Source: Martha Stewart Kids, Winter 2004
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

If you're putting two sheets in the oven at a time, switch top and bottom sheets halfway through for more even baking. To stack cookies, wait until frosting dries, then place waxed paper in between the layers to keep the frosting from smearing.

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284
  • foteini
    15 APR, 2014
    These are my favorite cookies! And everyone who tasted them loved them too. I added a few chocolate chips in the cookies and have a soft and crunchy feel at the same time! It is the best recipie for the ones who love chocolate.
    Reply
  • AidricAdaleah
    17 DEC, 2013
    Yummy & rich! Tips based on my experience - 12 fit on a full size sheet pan, they don't melt down flat so don't worry about them sticking together. I baked for 9 minutes, put the marshmallow on each (press it in a little), then another 2-and-a-half minutes for the marshmallow to soften. To flatten it more, I pushed down on it a bit with my fingers, a spoon would work too! I used my hand mixer for the frosting, still has little tiny lumps so I topped with chocolate sprinkles. Cake-like & yummy!
    Reply
  • aprilhinks
    3 DEC, 2011
    The reviews were helpful and they came out delicious! Thank you!
    Reply
  • Brendalouwho
    16 NOV, 2011
    After reading problem others had with dry cookies, I underbaked to 9 minutes, put the marshmallow on and baked only another minute. For the frosting, I sifted the sugar and cocoa, added the vanilla and melted butter and beat with hand mixer. I added milk gradually, beating well and it was smooth and glossy. I made them for a bake sale, but I had to sample one. It was very cake-like, almost like a mini cupcake. Will definitely make these again.
    Reply
  • grantbird
    15 NOV, 2011
    I make these but I use Betty Crocker double choc. chunk cookies mix. Great! Everyone loves them and they do not last long enough to even put in the refrig.
    Reply
  • ladychef818
    15 NOV, 2011
    Great cookies but I tweaked a bit. I added 1 tsp. of instant coffee to the batter. Just makes it more chocolatey (doesn't taste like coffee) and I didn't make the icing. I made chocolate ganache (semi sweet chocolate with a bit of cream) and poured it over the cookies on a rack. They were like homemade Mallomars. Very decadent and EASY! Will make tons for Christmas.
    Reply
  • wtfsara
    17 OCT, 2011
    i absolutely LOVED this recipe! i did put them in the refrigerator right after drizzling the frosting on them so they would set. they came out wonderfully!
    Reply
  • Sweet_One
    20 APR, 2011
    This cookie was easy to make, looked delicious, however I was a bit disappointed with the dryness of the cookie.
    Reply
  • lichking
    31 MAR, 2011
    I think these taste even better if you use salted butter, or add a pinch of salt!
    Reply
  • NancyHanks
    21 MAR, 2011
    Do these need to be refrigerated? I figure yes, since there is milk in the frosting.
    Reply

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