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Chocolate Marshmallow Cookies

PrintPrint Recipe
  • Yield: 24 cookies
  • Prep Time: 0:15
  • Bake Time: 8 to 10 minutes

Ingredients

  • 1-3/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup butter OR margarine, softened
  • 3/4 cup sugar
  • 1/4 cup Karo® Light Corn Syrup
  • 1 egg
  • 1-1/2 teaspoons pure vanilla extract
  • 1/2 cup milk
  • 12 large marshmallows, halved
  • Frosting
  • 3 cups powdered sugar
  • 6 tablespoons butter OR margarine, softened
  • 1/3 cup cocoa powder
  • 1/3 cup milk
  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 375°F.
  2. Whisk together flour, cocoa powder, baking soda and salt in a medium bowl, set aside.
  3. Combine butter and sugar in a large mixer bowl and beat on medium speed until pale and fluffy, scraping down sides as needed. Add corn syrup, egg and vanilla. beat on medium speed for 2 minutes. Gradually add flour mixture alternately with milk until all is well blended.
  4. Drop dough by tablespoon 2-inches apart on baking sheet sprayed with cooking spray. Bake 6 to 8 minutes until set. Remove from oven and immediately press a marshmallow half on top of each cookie. Return to oven and bake an additional two minutes. Cool completely on a wire rack.
Frosting:
  1. Whisk together powdered sugar and cocoa powder in a large mixer bowl. Add butter, milk and vanilla and beat on medium speed 2 minutes or until smooth. Spread about 1 tablespoon of frosting on top of each cookie.

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Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

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Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

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print image

Chocolate Marshmallow Cookies

  • Yield: 24 cookies
  • Prep Time:  15 minutes
  • Bake Time: 8 to 10 minutes

Ingredients

  • 1-3/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup butter OR margarine softened
  • 3/4 cup sugar
  • 1/4 cup Karo® Light Corn Syrup
  • 1 egg
  • 1-1/2 teaspoons pure vanilla extract
  • 1/2 cup milk
  • 12 large marshmallows halved
  • Frosting
  • 3 cups powdered sugar
  • 6 tablespoons butter OR margarine softened
  • 1/3 cup cocoa powder
  • 1/3 cup milk
  • 1 teaspoon pure vanilla extract

Directions

  • Preheat oven to 375°F.
  • Whisk together flour, cocoa powder, baking soda and salt in a medium bowl, set aside.
  • Combine butter and sugar in a large mixer bowl and beat on medium speed until pale and fluffy, scraping down sides as needed. Add corn syrup, egg and vanilla. beat on medium speed for 2 minutes. Gradually add flour mixture alternately with milk until all is well blended.
  • Drop dough by tablespoon 2-inches apart on baking sheet sprayed with cooking spray. Bake 6 to 8 minutes until set. Remove from oven and immediately press a marshmallow half on top of each cookie. Return to oven and bake an additional two minutes. Cool completely on a wire rack.
  • Whisk together powdered sugar and cocoa powder in a large mixer bowl. Add butter, milk and vanilla and beat on medium speed 2 minutes or until smooth. Spread about 1 tablespoon of frosting on top of each cookie.