These cookies are awesome! Soft and squishy with a hidden marshmallow center. All the kids wanted seconds and thirds. So much better than the Martha Stewart Snickerdoodle Cupcake that I made a few weeks ago. I’ll post that later. It was good, but this recipe is great. And when you only get to eat a limited amount of calories per day you want GREAT desserts.
Chocolate Mallow Cookies
adapted from “Martha Stewart’s Cookies”
yields 2 dozen
1 3/4 c. all-purpose flour
3/4 c. unsweetened cocoa (Natural and not Dutch Process)
1/2 tsp. baking soda
1/2 tsp. coarse salt
1/2 cup unsalted butter, room temperature
1 cup sugar
1 egg
1/2 cup milk (2% or whole)
1 tsp. vanilla extract
12 marshmallows, cut in half along the round part so the two halves are round
3 cups powdered sugar
6 Tbs. unsalted butter, room temp.
1/4 cup plus 1 1/2 Tbs. unsweetened cocoa powder
1/4 cup + 2 Tbs. milk (2% or whole)
1 tsp. vanilla
1. Preheat oven 375 degrees. Cream the butter and sugar for 2 minutes on medium-high. Then, on medium-low add egg, milk and vanilla.
2. Combine the dry ingredients: flour, cocoa, baking soda and salt. Add the flour mix a little at a time.
3. Scoop dough on greased cookie sheet in 2 Tbs. increments, or using a medium scoop, or a scoop that is 1 3/4″. The Pampered Chef medium scoop worked perfect for this.
4. Bake cookies 8-10 minutes. Put marshmallow on top and bake another 2 minutes. Cool completely.
5. Frosting: Melt butter and cocoa in saucepan on medium-low. Stir to combine. Add butter mix to powdered sugar. Mix in milk and vanilla and stir like crazy.
6. 1 Tbs. of frosting should cover the marshmallow pretty good. I had some frosting leftover to feel free to go crazy.
**Important notes not in the book:** The frosting sets very fast and the cookies look… well not fantastic and these are fantastic tasting cookies. I would suggest after frosting each one to add some fun sprinkles immediately after frosting. Use immediately and sprinkle immediately after putting on the cookie.
