Categories: cookies

Ingredients

• 1/2 cup butte, softened
• 1 cup sugar
• 1 egg
• 1/2 cup 2% milk
• 1 tsp. vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 cup baking cocoa
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup chopped pecans
• 18 to 22 large marshmallows, halved
• Frosting
• 1/4 cup butter, cubed
• 2 oz. unsweetened chocolate, chopped
• 2 cups confectioners' sugar
• 3 to 6 Tbsp. brewed coffee

Directions

1. Preheat oven to 375 degrees.

2. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and vanilla.

3. In another bowl, whisk flour, baking cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in pecans.

4. Drop dough by rounded tablespoonsful 2 inches apart onto ungreased baking sheets. Bake 6 minutes.

5. Press a marshmallow half, cut side down, onto each cookie.

6. Bake 2-3 minutes longer or until edges are set and marshmallows are softened. Remove from pans to wire racks to a cool completely.

7. For frosting, in a microwave, melt butter and chocolates, stir until smooth. Whisk in confectioners’ sugar and enough coffee to reach a drizzling consistency. Drizzle over cookies. Let stand until set.

8. about 3 dozen

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