Chocolate Drop Cookies II

Chocolate Drop Cookies II

AMY1028 1

"These are chocolate cookies with marshmallows on top covered by chocolate frosting. This was my mom's recipe from the fifties."

Ingredients 30 m {{adjustedServings}} servings 173 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 29.5g
  • 10%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 199 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking soda, salt and cocoa, set aside.
  2. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the egg, then stir in the vanilla and milk. Gradually stir in the dry ingredients until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
  3. Bake for 8 minutes in the preheated oven. Cut the large marshmallows into halves. When the cookies come out of the oven, press one piece of marshmallow into the top of each one. Return the cookies to the hot oven for an additional 2 minutes. Cool on baking sheets for a few minutes before removing to wire racks to cool completely.
  4. In a medium bowl, combine the confectioners' sugar, cocoa and salt. Beat in the softened margarine and heavy cream until icing is smooth. Frost cooled cookies.
Tips & Tricks
Chocolate Cranberry Oatmeal Cookies

Bake delicious oatmeal cookies with white chocolate chips and cranberries.

Absolutely the Best Chocolate Chip Cookies

Try these addictive cookies, featuring milk-chocolate chips. Mmm.

Rate recipe

Your rating


Reviews 14

  1. 16 Ratings


These cookies are truly delicious and very rich. Great with a glass of milk! I made one major change: Used butter. I also had to add more liquid to the icing. The icing is so creamy and tasty! I think I'll use it again! My only complaint is the cooking time- mine were undercooked, and you really can't tell because of the color of the cookie if they're cooked or not. The end result was a bit soft- like they fall apart when handled. Although this could be because of the butter? I didn't have any troubles icing them, found it quite easy. All in all a great tasting cookie. Thank you!


I loved these cookies :D they were tedius but it was worth it.. the only thing i would change would be the icing it was kindof rich

What a Dish!

I did the cookie part of this only- not the marshmallows or frosting. I frosted them with leftover frosting from "Carrot Cupcakes with White Chocolate Cream Cheese Frosting" from this site. GREAT combo! The delicate white chocolate/orange flavor of that frosting really compliments the rich chocolate taste of these cookies. The cookies are nice, soft, chewy and delicious. I know they'd be great with marshmallows/chocolate frosting too. I used half whole wheat pastry flour and 1/3 cup brown sugar in place of some of the white. The dough is very soft, and the cookies puff up in the oven and get a little flat when you take them out. I got 23 cookies out of this recipe using my Pampered Chef cookie scoop.