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Chocolate-Marshmallow Cookies

Chocolate-Marshmallow Cookies recipe
photo by:kraft
Dark, rich chocolate cookies are topped with marshmallow halves for the last few minutes of baking and then drizzled with a melted chocolate glaze.
20 min
3 hr 1 min
34 servings
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What You Need

pkg.   (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
cup  butter
cups  sugar
cups  flour
tsp.  CALUMET Baking Powder
 JET-PUFFED Marshmallows, cut in half
Tbsp.  milk

Make It

CHOP 6 oz. chocolate; place in medium microwaveable bowl. Add butter. Microwave on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in sugar. Add eggs, 1 at a time, mixing well after each. Add combined flour and baking powder; mix well. (Dough will be very soft.) Refrigerate 2 hours.

HEAT oven to 350°F. Roll rounded tablespoonfuls of dough into 34 balls, each about 1-1/4 inches in diameter. Place, 2 inches apart, on baking sheets sprayed with cooking spray.

BAKE 8 to 9 min. or until no longer wet and shiny. (Cookies will still be soft.) Immediately top each cookie with marshmallow half, cut-side down. Bake 1 to 2 min. or until marshmallows start to puff. Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.

MELT remaining chocolate as directed on package; stir in milk. Drizzle over cookies. Refrigerate 15 min. or until chocolate is firm.

Kraft Kitchens Tips

Make Ahead
Cookie dough can be refrigerated up to 24 hours before rolling into balls and baking as directed.
How to Store
Cooled cookies can be stored in airtight container at room temperature up to 1 week.
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