Jim Dandies

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James Petersen created these marshmallow and chocolate-topped chococlate-cherry drop cookies when he was a teenager in Withee, WI , in 1959. We loved the name and flavor and throught these would be great for any special occasion. Next…I’ll have to try that recipe for “By Cracky!” bar cookies, or maybe the “Cherry Winks.”

Makes 2 1/2 to 3 dozen cookies

Cookie Batter Ingredients

  • 1 1/2 cups sifted all-purpose flour
  • 1/2 tsp soda
  • 1/4 tsp salt
  • 1/2 cup butter
  • 2/3 cup packed brown sugar
  • 1 large egg
  • Maraschino cherry juice
  • 2 Tbsp milk
  • 2 oz (2 1-ounce squares) unsweetened bakers chocolate
  • 1/2 cup walnuts, chopped
  • 1/2 cup chopped maraschino cherries
  • 12 large marshmallows, cut into thirds (crosswise) with a scissors

Chocolate Frosting/Glaze Ingredients

  • 1/3 cup milk
  • 1/4 cup butter
  • 2 oz unsweetened bakers chocolate
  • pinch salt
  • 1 tsp vanilla
  • 2 to 2 1/2 cups sifted confectioners sugar


  1. Make cookie batter: Sift flour, soda and salt together. Set aside. Cream butter and brown sugar together, creaming well. Beat in egg. Add 1/2 of the dry ingredients and blend. Mix in cherry juice and milk. Mix. Add remaining dry ingredients and mix until combined. Melt chocolate in microwave at 50% power until melted through (stir a few times during the melting process.) Mix in to batter. Fold in chopped nuts and cherries. Preheat oven to 350. On a parchment-lined cookie sheet, drop batter by rounded teaspoonfuls. Bake 12 to 15 minutes. Right after you pull the cookies from the oven, top each with a marshmallow third. Cool cookies on a wire rack.
  2. Make frosting: While cookies are cooling, heat milk, butter and chocolate in top of a double boiler over boiling water. Stir in salt. Cook, stirring, until thick. Remove from heat. Add vanilla and sifted confectioners sugar until of spreading consistency.
  3. Frost cookies: Place frosting in a plastic bag you’ve snipped the corner from. Pipe enough frosting on top of each marshmallow-topped cookie, to cover. Using a buttered spoon or offset spatula, smear frosting to completely cover marshmallow.

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