Surprise Cookies
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder (not Dutch-process)
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup whole milk
- 1 teaspoon pure vanilla extract
- About 15 marshmallows, halved crosswise
- 3 cups confectioners sugar
- 6 tablespoons unsalted butter, room temperature
- 1/4 cup plus 1 1/2 teaspoons unsweetened cocoa powder (not Dutch-process)
- 1/4 cup plus 2 tablespoons whole milk
- 3/4 teaspoon pure vanilla extract
- Preheat the oven to 375F.
- Make cookies: Sift together flour, cocoa powder, baking soda, and salt into a bowl.
- Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment.
- Mix on medium-high speed until pale and fluffy, 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.
- 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.
- Make frosting: Put confectioners sugar in a medium bowl.
- Melt butter with the cocoa powder in a saucepan over medium-low heat, stirring occasionally.
- Add butter mixture to the confectioners sugar.
- Whisk in milk and vanilla.
- Spread about 1 tablespoon 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.
flour, cocoa, baking soda, coarse salt, unsalted butter, sugar, egg, milk, vanilla, marshmallows, confectioners sugar, unsalted butter, cocoa, milk, vanilla
Taken from www.epicurious.com/recipes/food/views/surprise-cookies-389350 (may not work)