These cookies were the bomb-diggidy when I was growing up. We loved them. But we had them flat, with the marshmallow covered in frosting.
I put my own twist on them by folding them over to make tacos. It saved my kids from gooey fingers and they turned out adorable. I would have loved to see them in my new cookie jar (Mother’s Day gift) but they just didn’t last that long. Hopefully, I get something in there soon that will stick around long enough for pictures.
1/2 cup shortening
6 T cocoa powder
1/2 teaspoon baking soda
1 cup brown sugar
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup sour milk
Large marshmallows – cut in half
Mix everything together. Drop by teaspoons onto ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes. One way to tell if chocolate cookies are done is to bang the pan on the counter. If the cookies drop, they are ready.
Place a marshmallow in the center of each cookie and return to the over. Remove from oven when marshmallows start to plump.
Drizzle with chocolate frosting.
Fold the cookie in half to make a taco.