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Chocolate Cookie Cut-Outs with Marshmallow Frosting

  • Prep Time: 40 minutes
  • Cook Time: 6 - 7 minutes
  • Servings: 36
  • Course: Dessert

Crispy on the edges and soft in the center, these chocolate cookies are topped with sweet and creamy marshmallow frosting. Shredded coconut makes a pretty and tasty finishing touch.

Reynolds Kitchen Tips

Reynolds Kitchens tip

Skip the purchased piping bag and make your own piping bag out of Reynolds® Parchment Paper.

Find Coupons for Parchment Paper >

Ingredients

  • 1 2/3 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • 1/4 cup miniature semisweet chocolate pieces
  • Reynolds® Parchment Paper
  • Marshmallow Frosting (below)
  • Shredded coconut (optional)

Directions

Step 1

In a medium bowl, combine flour, cocoa powder, baking powder, and salt; set aside.

Step 2

In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Stir in chocolate pieces. Divide dough in half and flatten into discs. Wrap discs in Reynolds® Parchment Paper, and place in a resealable plastic bag. Chill for 1 to 2 hours, or until dough is easy to handle.

Step 3

Preheat oven to 375°F. Line two cookie sheets with Reynolds® Parchment Paper. Line a workspace with parchment paper and sprinkle with flour. Roll each portion of dough to 1/8-inch thickness on the floured surface. Cut out shapes with a lightly floured 3-inch tree-shape cutter. Place cutouts 1 inch apart on prepared cookie sheets.

Step 4

Bake 6 to 7 minutes or until edges are set. Transfer cookies on parchment to a wire rack; cool completely.

Step 5

To make a piping bag, tear off a sheet of Reynolds® Parchment Paper. Fold opposite corners together and crease to make a triangle. Cut paper in half to make a triangle. Lay triangle with base closest to you. Form a cone by curling in bottom right corner to meet the top point. Wrap the bottom left corner around the cone to meet at the top. Make a tight tip on the cone by adjusting the three points. Fold the three points into the cone and crease. Make a second fold. Tear a notch to hold the fold in place.

Step 6

Fill cone half full of Marshmallow Frosting and push it down toward the tip. Roll the top of the cone like a toothpaste tube. Snip off the tip of the cone to pipe frosting over cookies in desired pattern. Sprinkle with coconut, if desired

Marshmallow Frosting

In a large bowl, beat 1/2 cup softened butter with an electric mixer on medium speed until light and fluffy. Add 1/2 teaspoon vanilla. Add 2 cups powdered sugar, 1/4 cup at a time, and beat on low until thoroughly combined. Beat in 1 cup marshmallow crème until smooth.

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