Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 6 dozen
- 1-3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder (Ghiradelli preferred)
- 1/2 cup solid shortening
- 1 cup granulated white sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup milk
- 36 (about) regular-sized marshmallows, cut in half
- Chocolate Topping:
- 5 ounces semisweet chocolate, chopped
- 1 ounce paraffin wax, chopped
- 1/8 cup chopped nuts (your choice of peanuts, cashews, walnuts, pecans, macadamias)
In a medium bowl, whisk together flour, baking soda, salt, and cocoa powder. Set aside.
In a large bowl, beat shortening, sugar, egg, and vanilla until light and creamy. Add half of the dry ingredients and half of the milk to the egg mixture. Stir to combine, then add the remaining flour mixture and milk. Mix until well blended.
Using a small cookie scoop, measure about 1 teaspoon of dough and place doughballs on prepared cookie sheet 1-1/2 to 2 inches apart. Bake for 10 minutes.
Remove from oven and place half of a marshmallow, cut-side down, on each cookie. Return to the oven and bake an additional 2 minutes. Remove and gently smash down the marshmallow with the back of a spoon or your finger. Cool cookies 10 minutes on cookie sheets, then use a spatula to move them to wire racks. Cool to room temperature.
To prepare the chocolate coating, heat chocolate and paraffin in the top of a double-boiler, stirring often until smooth. Remove from heat. Pour into a pastry bag or zip-top bag with a tiny corner snipped off. Drizzle chocolate over cooled cookies and sprinkle with chopped nuts. Place in a cool place or refrigerate for chocolate to harden.
Store Chocolate Marshmallow Kisses in an airtight container in a cool place or refrigerate.
Yield: about 6 dozen cookies
Chocolate Marshmallow Kisses Cookies Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.