Kay Ehlert’s Chocolate Cookies

Ingredients

• 2 cups sugar
• 1 cup milk
• 2 squares chocolate, grated
• 1/8 teaspoon salt
• 24 large marshmallows
• 2 cups crushed graham crackers
• 1 cup nuts, chopped
• 1 tablespoon butter
• 1 teaspoon vanilla
• Powdered sugar (about 1/2 cup, plus more for rolling)

Steps

1. Cook the sugar, milk, chocolate, salt and 12 of the marshmallows to the soft ball stage (230 to 234 degrees).
2. Remove from the heat and add the other 12 marshmallows, stirring until melted.
3. Add the graham crackers, nuts, butter and vanilla.
4. Let it cool, adding about 1/2 cup powdered sugar, or enough that the mixture can be rolled into small balls.
5. Roll into small balls and roll the balls in powdered sugar.

Notes

Makes about 80 cookies. No baking needed.

Sent in by Kay Ehlert of Lexington, Missouri.

From a Today’s Farmer magazine clipping (October 1986) that Rosie Lee saved; the whole page, with two other chocolate recipes, is shown below.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.