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Photo from Betty Crocker web site.

These cookies remind me of the chocolate pinwheel cookies. This recipe was shared with me by a neighbor of mine, Shirley Snyder of Scholls, Oregon. I believe this cookie recipe is an older Pillsbury Cook-Off recipe winner.

Chocolate Sundae Cookies - Chocolate Marshmallow Cookies

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable shortening
2/3 cup firmly packed brown sugar
1 egg
1/4 cup maraschino cherry juice
2 tablespoons milk
2 (2-ounce) squares unsweetened chocolate, melted*
1/2 cup chopped walnuts
1/4 cup Maraschino cherries, chopped
18 marshmallows, cut in half
Chocolate Frosting (see recipe below)

* Learn different techniques for How To Melt Chocolate.

Preheat oven to 350 degrees F.

Sift together flour, baking soda, and salt; set aside.

In a large bowl, cream vegetable shortening and brown sugar until well blended. Add egg and beat well. Stir in 1/2 of sifted flour mixture. Stir in the maraschino cherry juice and milk. Stir in the remaining 1/2 sifted flour mixture and mix well. Stir in melted chocolate, walnuts, and maraschino cherries.

On an ungreased cookie sheet, drop cookie dough by rounded teaspoons. Bake 12 to 15 minutes; remove from oven. While cookies are still hot, place cut-side down marshmallows on top of each hot cookie. Cool on wire racks.

When cookies are cool, frost with Chocolate Frosting.

Chocolate Frosting:
3 tablespoons butter
2 tablespoons unsweetened cocoa
1 1/2 cups powdered sugar
2 tablespoons milk
1 teaspoon pure vanilla extract

In a medium saucepan over medium heat, melt butter. Stir in cocoa until dissolved. Add powdered sugar, milk, and vanilla extract; stir until smooth. NOTE: If necessary, add more milk to make a soft spreading consistency. Remove from heat.