Imagine a chocolate peanut butter cup, but instead of peanut butter, the chocolate shell encases a gooey marshmallow filling. There’s your Mallo Cup candy bar. And it turns out this decidedly retro treat happens to be delicious when transformed into a cookie.
Frosted Chocolate Drops
Start to finish: 45 minutes; Servings: 5 dozen
o For the cookies:
5 tablespoons unsalted butter
1½ tablespoons vegetable or canola oil
10 ounces dark chocolate bits
3 eggs
½ cup packed brown sugar
½ cup granulated sugar
1 tablespoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon kosher salt
o For the frosting:
½ cup unsalted butter, room temperature
½ cup corn syrup
2 cups powdered sugar
1 teaspoon vanilla extract
½ cup marshmallow spread
Heat the oven to 350 degrees. Coat 2 large baking sheets with cooking spray.
In a medium saucepan over low heat, combine the butter, oil and chocolate, stirring continuously and using care not to burn the chocolate. Once the mixture is melted and smooth, remove the pan from the heat. Whisk in the eggs, one at a time, followed by both sugars, the vanilla, then the flour, baking powder and salt.
Drop the thick batter by the teaspoon onto the baking sheets, allowing 2 inches between each mound. Bake for 10 minutes, or until set up. Allow to cool for 10 to 15 minutes on the pan before moving.
In a large bowl, use an electric mixer to beat together the butter, corn syrup, powdered sugar, vanilla and marshmallow spread until completely smooth. Once the cookies are cooled, drizzle or spread the frosting over the tops. Alternatively, the cookies can be sandwiched together with the frosting as filling. Store in an airtight container at room temperature for up to a week.
Per serving: 100 calories; 45 calories from fat (45 percent of total calories); 5 g fat (2.5 g saturated; 0 g trans fats); 15 mg cholesterol; 14g carbohydrate; 1 g fiber; 11 g sugar; 1 g protein; 20 mg sodium.
