Chocolate Marshmallow Meltaways Recipes

CHOCOLATE MARSHMALLOW MELTAWAYS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, cocoa, salt and baking soda; gradually add to creamed mixture and mix well., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 8 minutes. Press a marshmallow half, cut side down, onto each cookie; bake 2 minutes longer. Remove to wire racks to cool., In a small bowl, beat the butter, confectioners' sugar, cocoa and salt until smooth. Add enough milk to achieve a spreading consistency. Frost cookies.

CHOCOLATE CHIP MELTAWAYS

Steps:

• Combine first five ingredients in a large bowl. Beat until smooth.
• Combine flour, soda, creams of tarter, and salt.
• Add to butter mixture. Beat until smooth. Stir in vanilla and chocolate chips.
• Shape mixture into 1" balls. Roll in granulated sugar.
• Put 2" apart on ungreased cookie sheets and bake at 395 degrees for 10-12 minutes.
• Cool.

CHOCOLATE MARSHMALLOW MELTAWAYS

Steps:

• In a mixing bowl, cream shortening and sugar. Beat in egg, milk and vanilla. Combine flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 8 minutes. Press a marshmallow, cut side down, onto each cookie. Bake 2 minutes longer. Remove to wire racks to cool.
• In a mixing bowl, cream butter, sugar, cocoa and salt. Add enough milk to achieve spreading consistency. Frost cooled cookies.

CHOCOLATE MARSHMALLOW MELTAWAYS

Steps:

• In a mixing bowl, cream shortening and sugar. Beat in egg, milk and vanilla. Combine flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 8 minutes. Press a marshmallow, cut side down, onto each cookie. Bake 2 minutes longer. Remove to wire racks to cool.
• In a mixing bowl, cream butter, sugar, cocoa and salt. Add enough milk to achieve spreading consistency. Frost cooled cookies.

CHOCOLATE MACADAMIA MELTAWAYS

Steps:

• In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually add flour and mix well. Stir in nuts (dough will be stiff); set aside. , For filling, in a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in nuts; cool slightly. Drop by 1/2 teaspoonfuls onto a waxed paper-lined baking sheet; cover and refrigerate for 30 minutes. , Shape 1 teaspoon of dough around each piece of chocolate-nut mixture so it is completely covered. Place 2 in. apart on ungreased baking sheets. , Bake at 375° until lightly browned, 12-14 minutes. Roll warm cookies in confectioners' sugar; cool on wire racks.

CHOCOLATE MINT MELTAWAYS

Steps:

• COOKIES:
• Preheat oven to 350 degrees F.
• Melt over hot (not boiling) water, 1 cup of mint chocolate chips; stir until smooth.
• Set aside.
• In a large bowl, combine butter, confectioners' sugar, and egg yolk.
• Beat until creamy.
• Add melted chips and flour; beat until well blended.
• Drop by heaping teaspoonfuls onto ungreased cookie sheets.
• Bake at 350 degrees F. for 8 to 10 minutes.
• Allow to stand for 3 minutes before removing from cookie sheets.
• Cool completely on wire racks.
• GLAZE:
• Combine over hot (not boiling) water the remaining 1/2 cup of mint-chocolate chips and vegetable shortening.
• Stir until chips are melted and mixture is smooth.
• Drizzle each cookie with 1/2 t of the glaze; sprinkle with almonds.
• Chill until set.
• Stor in airtight container in the refrigerator.