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I firmly believe that looking the part contributes to being the part. When I wear an old t-shirt, Nike shorts and running shoes, you best believe I tell people I’m Michael Jordan. It’s like playing dress-up with a little more insanity—the best kind of game. With a culinary rap sheet of brownies harder than King Leonidas’ abs and mint chocolate chip cookies resembling toothpaste-flavored hamburger patties, my baking skills are criminal at best. Betty Crocker would bitch slap me with a rubber spatula.Yet, taking this simple recipe from my roommate, I fooled everyone into thinking I was born with a whisk in my hand. Countless praises later, I was flipping my hair while modestly accepting compliments as they came. I may have gotten ahead of myself because before I knew it, I was walking around with flour on my face.

Enter the chocolate marshmallow pecan cookie, a blessed little treat that looks like more work than it really is. These fine chocolate morsels are perfect for novice bakers, and stress the importance of parchment paper.  Yes, that’s right. These cookies will not only make you look like a baker, they’ll have you talking like one.

My fellow budding bakers, gone will be the days when people laugh at your store-bought chocolate chip cookies at the weekend potluck.  You owe it to your loved ones to shock the hell out of them with something that tastes just good as it looks.  You owe it to yourself to expend so little effort. If you can measure, tell time and resist dropping hair in the bowl, these cookies are for you.

Adapted from Taste of Home.

Chocolate Marshmallow Pecan Cookies

16-28 large marshmallows
1 stick (½ cup) butter, softened
1 bag of pecan halves
1 cup sugar
½ teaspoon salt
1 egg
¼ cup milk

1 tsp vanilla extract
2 tbsp baking cocoa
1¾ cups flour
¼ cup milk
⅓ cup baking cocoa
1¾ cups confectioner’s sugar
½ tsp baking soda
6 tbsp butter

Preheat oven to 350°F.  Cream the butter and sugar in a large bowl.  Add egg, milk, and vanilla extract. Mix well.  Beat flour, cocoa, baking soda and salt into the mixture.  Line baking sheets with parchment paper. Drop a cookie mixture by rounded teaspoonfuls onto baking sheet.  Bake for 8 minutes.

Cut marshmallows in half.  Remove cookies from oven and press a marshmallow half, cut side down, onto each cookie. Place cookies in the oven again for 2 minutes until the marshmallows turn slightly golden.  Cool cookies completely on a wire rack.

Combine cocoa and milk in a small saucepan and bring to a boil. Boil for 1 minute, stirring constantly.  Remove saucepan from heat and allow icing to cool slightly.  Beat in confectioner’s sugar until smooth.  Spread over the cooled cookies.  Top each cookie with a pecan half.

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