Chocolate Frosted Marshmallow Cookies

So this is not my most beautiful creation, that I will admit. But they sure were yummy! I made these along with the Peanut Butter Fudge Puddles to bring back to a rehearsal right after my Thanksgiving break. The cookie part tasted more like a brownie than a cookie, and the marshmallow was a nice little surprise.

These cookies were a little more difficult to make than I anticipated. The marshmallows puffed way up, so I had to press them down a bit after taking them out of the oven. The frosting was really where I ran into trouble.  I started making it by hand, which was a disaster.  Then I put it into my stand mixer and it was just forming these hard little crumbs so I added a splash of milk and it came out just fine.  I didn’t use the coffee, which is perhaps why it was not as smooth as I would have liked. It was just a little too stiff, but it tasted good and I was able to pipe it on top of the cookies, although not very neatly.

Chocolate Frosted Marshmallow Cookies
Adapted from Cookie Madness

1-3/4 cups all-purpose flour (225 grams)
1/2 cup unsweetened cocoa powder (45 grams)
1/2 teaspoon baking soda (2 ml)
3/4 teaspoon salt (3 ml)
4 oz (1 stick) unsalted butter (114 grams)
1 cup granulated sugar (192 grams)
1 large egg
1 teaspoon vanilla extract – 5 ml
1/2 cup milk – 114 ml
12-14 giant marshmallows, halved

4 tablespoons unsalted butter
2 squares (1 ounce each) unsweetened chocolate
1 ounce semi-sweet chocolate or 3 tablespoons chocolate chips
2 cups confectioners’ sugar
3 to 6 tablespoons brewed coffee (I omitted this)

Preheat oven to 375 degrees F. and line 2 cookie sheets with parchment paper.

Mix the flour, cocoa powder, baking soda and salt together in a bowl and set aside.

Beat butter and sugar together in a large mixing bowl using high speed of an electric mixer. Beat in the egg and vanilla. Scrape sides of bowl and by hand, add milk and flour mixture to batter alternately, beginning and ending with flour. Stir in pecans.

Drop by slightly rounded tablespoonfuls (12 to a sheet) a few inches apart onto the cookie sheets. Bake for 6 minutes. Press a marshmallow half, cut side down, onto each cookie. Bake 2 minutes longer or until marshmallow is softened. Remove to wire racks to cool.

Melt butter and chocolate squares; stir until smooth. Beat in confectioners’ sugar and about half of the coffee. Beat with hand held electric mixer or by hand until smooth, adding more coffee as needed to make it soft. Transfer frosting to a pastry or ziploc bag with a small hole in one corner. Pipe over the cookie to cover the marshmallow.

Makes about 28-30 cookies


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