12 Days of Cookies? Ah, yes please!
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| Minty Marshmallow-stuffed Chocolate Cookies adapted from Martha Stewart’s Surprise Cookies |
Minty Marshmallow-stuffed
Chocolate Cookies
Chocolate Cookies
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1/4 teaspoon peppermint extract
24-30 chocolate mint marshmallows (note these are smaller than full-size mallows…if you use the full-size, you’ll need to cut in half. If you can’t find the chocolate mint marshmallows, any of the holiday flavors will do.)
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1/4 teaspoon peppermint extract
24-30 chocolate mint marshmallows (note these are smaller than full-size mallows…if you use the full-size, you’ll need to cut in half. If you can’t find the chocolate mint marshmallows, any of the holiday flavors will do.)
Fudgy frosting:
2 cups confectioners’ sugar
1/4 cup cocoa powder
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1/4 cup milk
1/4 teaspoon pure vanilla extract
Directions:
Preheat oven to 375 degrees.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
Cream butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and extracts, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
Drop dough by rounded tablespoons onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, about 7 minutes.
Remove baking sheets from oven, and place a marshmallow in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 3 minutes. Remove from oven and press down on marshmallows to flatten. (See picture…this is after I pushed down to flatten a bit.) Transfer cookies to a wire rack to cool completely before frosting.
To make the frosting, sift confectioners sugar and cocoa into a medium bowl. Use an electric mixer to stir in butter. Add milk and vanilla, and beat until well-combined.
Spread frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.
Garnish with chopped chocolate mints or mini chocolate chips.
Makes 24-30 cookies
p.s. Store covered in the fridge. I think these are even better on the second and third day!
2 cups confectioners’ sugar
1/4 cup cocoa powder
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1/4 cup milk
1/4 teaspoon pure vanilla extract
Directions:
Preheat oven to 375 degrees.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
Cream butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and extracts, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
Drop dough by rounded tablespoons onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, about 7 minutes.
Remove baking sheets from oven, and place a marshmallow in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 3 minutes. Remove from oven and press down on marshmallows to flatten. (See picture…this is after I pushed down to flatten a bit.) Transfer cookies to a wire rack to cool completely before frosting.
To make the frosting, sift confectioners sugar and cocoa into a medium bowl. Use an electric mixer to stir in butter. Add milk and vanilla, and beat until well-combined.
Spread frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.
Garnish with chopped chocolate mints or mini chocolate chips.
Makes 24-30 cookies
p.s. Store covered in the fridge. I think these are even better on the second and third day!