Marshmallow Brownie Cookies

This yummy marshmallow brownie cookies recipe is one I discovered back in 1998.  I saw a KSL noon news broadcast where Alisa Bangerter shared the recipe.  Now, I did alter it slightly.  I use a half of a large marshmallow for each cookie instead of a third.  Who doesn’t want a little extra gooey marshmallow with their cookie?  It’s just a fun variation on a cookie with all the flavor of a marshmallow brownie.  And or course, it’s topped off with a chocolate frosting.  These marshmallow brownie cookies is one treat my hubby really loves.  Serve them up with a tall glass of milk.  Delish!

• BUTTER
• GRANULATED SUGAR
• EGG
• VANILLA EXTRACT
• FLOUR
• SALT
• BAKING SODA
• COCOA
• MILK
• CHOPPED NUTS (OPTIONAL)
• LARGE MARSHMALLOWS
• CONFECTIONERS’ SUGAR

Marshmallow Brownie Cookies

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• Author: Laura

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Ingredients

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• 1/2 cup butter
• 1 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 3/4 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup cocoa
• 1/2 cup milk
• 1/2 cup chopped nuts (optional)
• Large marshmallows, cut in half

Chocolate Frosting:

• 1/2 cup butter
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1/3 cup cocoa
• 4 cups confectioners’ sugar

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Instructions

1. With a mixer, cream together butter and sugar. Add egg and vanilla extract; mix well.
2. In a bowl, whisk together flour, salt, soda, and cocoa.
3. Add dry ingredients to butter mixture in thirds alternating with the milk. Stir in nuts if desired.
4. Drop by teaspoon (I use my cookie scoop) onto a greased cookie sheet approximately 2 inches apart. Bake at 350 degrees F for 9 minutes and remove from oven.
5. Immediately place a marshmallow piece (place with the sticky cut side down) on the top of each cookie and bake for 2 more minutes. When cookies are cool, frost each cookie with frosting.  Makes 2 1/2 dozen.
6. For the frosting: Mix ingredients together well and frost tops of cooled cookies.

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