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Parve
Medium
6 Servings
Allergens 
1 Hour
Diets
I have no idea where my family picked up this recipe, but it is one of those oldies but goodies. A dense, almost brownie-like cookie with the perfect amount of marshmallow in the center is the most amazing creation. Be forewarned, these cookies are absolutely addictive; make at least a double batch!
1/2 cup margarine, room temperature
1 cup granulated sugar
1 egg
1/2 cup Gefen Almond Milk
1 teaspoon vanilla extract
1 and 3/4 cups flour
3/4 cup Gefen Cocoa Powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 large Gefen Marshmallows, halved
3 tablespoons margarine
2 tablespoons plus 3/4 teaspoon Gefen Cocoa Powder
3 tablespoons Gefen Almond Milk
1/2 teaspoon vanilla extract
1 and 1/2 cups confectioners’ sugar
Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper and set aside.
Prepare cookie dough: In a bowl, beat together margarine and granulated sugar.
Slowly beat in egg, almond milk, and vanilla extract.
Add flour, cocoa powder, baking soda, and salt and beat to combine. Refrigerate dough for 30 minutes.
Form balls, pressing one marshmallow half into the center of each ball. Place on the prepared baking sheet and bake 16 minutes. Allow to cool before glazing.
Prepare the glaze: Melt margarine in a saucepan. Add cocoa powder, almond milk, and vanilla extract, whisking until smooth. Mix in confectioners’ sugar and let stand 15 minutes. Cover cookies with glaze.
Photography by Rachel Beraja
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