Ingredients
1/2 cup butter, softened1 cup sugar1 large egg, room temperature1/4 cup 2% milk1 teaspoon vanilla extract1-3/4 cups all-purpose flour1/3 cup baking cocoa1/2 teaspoon baking soda1/2 teaspoon salt18 large marshmallowsICING:6 tablespoons butter, softened2 tablespoons baking cocoa1/4 cup 2% milk1-3/4 cups confectioners’ sugar1/2 teaspoon vanilla extractPecan halves
Preparation
Preheat oven to 350°. In a large bowl, cream butter and sugar, about 5 minutes. Add egg, milk and vanilla; mix well. Combine the flour, cocoa, baking soda and salt; beat into creamed mixture.
Drop by tablespoonfuls onto ungreased baking sheets. Bake cookies for 8 minutes. Meanwhile, cut marshmallows in half. Press a marshmallow half, cut side down, onto each cookie. Return to the oven for 2 minutes. Cool completely on a wire rack.
For icing, in a small saucepan, combine butter, cocoa and milk. Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly; transfer to a small bowl. Beat in confectioners’ sugar and vanilla until smooth. Spread over the cooled cookies. Top each with a pecan half.
