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These chocolate mallow drops are rich in flavor and filled with just the right amount of sweetness! Enjoy these bite sized cookies that are the perfect treat to share this holiday season.
It still isn’t looking like Christmas around these parts. And the weather still continues to stay pretty warm outside. Which is alright for me but I am secretly hoping for snow! It is so nice that I don’t have to bundle the kids up to go outside. But it just doesn’t feel like Christmas quite yet without the snow here in Utah.
At least I am reminded of the holidays with the Christmas lights and the fresh cut tree in our house. And I love the neighbor cookie exchanges. Isn’t it always so fun to get a plate of assorted Christmas goodies from your neighbors? Mine have been bringing some amazing treats and cookies of all kinds. I really had to step up my game and make a few batches of goodies last week!
I made these Chocolate Mallow Drops as one of the cookies and boy they were good! I love when a cookie bakes perfect and just how you like it. These cookies were a delicious fudgy cookie with a marshmallow layer and drizzled chocolate on top. They kind of reminded me of a hot cocoa cookie! They looked so pretty on the plate when they were done. Just another cute cookie to add to your Christmas baking list this season!
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Chocolate Mallow Drops
Ingredients
- ½ cup butter, softened
- 1 cup granulated sugar
- 1 large egg
- ½ cup 2% milk
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped pecans
- 18 large marshmallows, halved
- 12 ounces semi-sweet chocolate chips
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- In a large bowl, beat together the butter and sugar on high speed until light and fluffy, about 3 minutes. Add in the egg, milk, and vanilla and mix until combined.
- In another bowl, whisk together flour, cocoa powder, baking soda, and salt. Add to the butter mixture and mix until fully combined. Stir in the pecans by hand.
- Drop rounded tablespoons of dough on an ungreased cookie sheet, leaving 2 inches between them. Bake for 6 minutes before removing from the oven. Press a marshmallow into the center of each cookie and return the pan to the oven. Bake 2-3 minutes longer until the marshmallows are soft and the edges of the cookies are set.
- Remove the cookies from the oven and let them cool for a minute or two on the pan before transferring them to a cooling rack to cool completely.
- Add the chocolate chips to a small microwave-safe bowl and melt in 30-second increments, stirring between each increment until smooth.
- Pour the melted chocolate into a ziplock bag and snip the corner. Drizzle over the top of the cooled cookies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
K – I want one of these when it’s still warm from the oven. Yum!
Nothing is better than a recipe that turns out exactly how you want it to. This is such an awesome cookie exchange list and I’ve enjoyed bouncing from blog to blog to view them!