SHF23 Submission: Chocolate Surprise Cookies

One of Sadie's favorite candies -- if not her favorite -- is a marshmallow covered in milk chocolate.

This is the cookie version of that confection. A tender chocolate cookie is topped with a soft-yet-chewy marshmallow and smothered in rich and buttery chocolate frosting.

Those you share these cookies with might be surprised to find a marshmallow tucked inside, but they won't be surprised at how good they taste.

Many thanks to Alanna for hosting Sugar High Friday 23 .

Chocolate Surprise Cookies, from Martha Stewart

1 ¾ cups all-purpose flour
¾ cup cocoa powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
½ cup milk
1 teaspoon pure vanilla extract
12 large marshmallows, cut in half horizontally
Chocolate Frosting (see recipe below)

Preheat oven to 375-degrees F. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.

Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.

Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.

Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered. Makes about 2 dozen


Chocolate Frosting

2 cups confectioners’ sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
¼ cup cocoa powder
¼ cup milk
¼ teaspoon pure vanilla extract

Place confectioners’ sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined. Yields 1 cup.

Grade: A