Marshmallows, in all honestly, are not my kind of thing. I'm not exactly the marshmallow kind of girls. Unless they're in a rice crispy or are melted between graham crackers and chocolate, I'm not one to eat it. However, when I cake across this recipe when looking threw one of Martha Stewart's Cookie Book (which is a must have for any cookie lover out there), I had to stop on the page and marvel at the cookies. They looked so good! And I had been in the mood lately for a really good cookies; But not just a simple cookie. So I decided that I'd go ahead and try these.
I really liked the cookies itself before the frosting and marshmallows. It was very cake like. It kind of had the texture like my Peanut Butter Munchies, which, I really like. I liked the frosting idea. It gave the cookies a nice coating over it. But, I think I have a better idea (which I will probably do soon). All in all, there were pretty awesome. Any chocolate + marshmallow lovers out there must try these!
For the Cookies
1 3/4 cup flour
3/4 cup unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. course salt
1/2 cup butter, softened
1 cup sugar
1 large egg
1/2 cup whole milk
1 tsp. vanilla extract
About 15 marshmallows, halved crosswise
For the Frosting
3 cups confectioners' sugar
6 tbsp. unsalted butter, room temperature
1/4 cup plus 1 1/2 tsp. unsweetened cocoa powder
1/2 cup plus 2 tbsp. whole milk
3/4 tsp vanilla extract
1. Preheat oven to 375 degrees. Make cookies: Sift together flour, cocoa, baking soda, and salt into a bowl.
2. Put butter and sugar into the bowl and mix on medium high until fluffy and pale, about 2 minutes. Reduce speed to medium low; mix in egg, milk and vanilla. Mix in flour mixture, 1/2 cup at a time, until combined.
3. Using a 1 3/4-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through, until firm, 8 to 10 minutes. Immediately press a marshmallow half on top of each cookie. Bake until marshmallows begin to melt, 2 minutes more. Let cool completely on sheets on wire racks.
4. To make the frosting, Put powdered sugar in a medium bowl. Melt butter with the cocoa in a sauce pan over medium-low heat, stirring occasionally. Add butter mixture to the powdered sugar. Whisk in milk and vanilla.
5. Spread about 1 tbsp. of frosting on top of each cookie to cover marshmallow. Let stand until set, about 10 minutes. Cookies can be stored in single layers in airtight containers at room temperature up to 2 days.