1 stick butter, softened
1 cup granulated sugar
1 large egg
1/2 cup milk
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup chopped pecans
18 large marshmallows, cut in half
In a large mixing bowl cream the butter and sugar. Beat in the egg, milk, and vanilla until smooth.
In a small bowl combine the flours, cocoa powder, baking soda, and salt; gradually add to the creamed mixture. Stir in the pecans.
Drop dough by rounded tablespoonsful approximately 2-inches apart onto ungreased baking sheets. Bake at 375 degrees for about 6 minutes. Pull out of oven enough to reach cookies and place a marshmallow half, cut side down, in the center of each cookie. Bake a couple minutes longer or until marshmallows are softened. Remove from oven, remove from cookie sheets and place on wire racks to cool completely. When completely cooled, drizzle the following over the marshmallow.
1/2 stick butter
2 squares (1-oz each) unsweetened baking chocolate
1 square (1-oz) semisweet baking chocolate
2 cups powdered sugar
3 tbsp (or more) brewed coffee
Microwave the butter with the chocolate squares in a microwave-safe bowl stirring until smooth. Beat in the powdered sugar. Add the coffee (enough for a drizzle consistency) and stir until blended. Drizzle over the marshmallow centers of the cookies.
Yield: 36 cookies