Pretty soon it's going to be too warm to comfortable bake in our apartment. This realization always makes me a bit sad, but fewer cookies means you don't outgrow your pants.
The Surprise Cookie from Martha Steward's Cookies book, is a bit out of my normal comfort zone. Once a recipe starts talking about frosting cookies I usually turn the page and just make some chewy chocolate chip. But Martha's cross section of this cookie totally sold me. It looks like this.
What's that? Marshmallow?!
I tried to resist but come on, Marshmallow sandwiched between two chocolate substances... does that not sound delicious?
The cookie base is cakey but not too sweet, the marshmallow chewy and the frosting is sweet and fudgy enough to kick you in the teeth. Together they blend into a s-more like experience where you can't have just one. I'm hoping my husband finishes these off before too many of them join the other junk in my trunk.
1 3/4 cup - Flour
3/4 cup - Unsweetened Cocoa Powder
1/2 teaspoon - Baking Soda
1/2 teaspoon - Course Salt
1/2 cup - Unsalted Butter at room temperature
1 cup - Sugar
1 Large Egg
1/2 cup - Whole Milk
1 teaspoon - Vanilla Extract
About 15 Marshmallows Halved
3 cups - Confectioners Sugar
6 Tablespoons - Unsalted Butter at room temperature
1/4 cup plus 1 1/2 teaspoons - Unsweetened Cocoa Powder
1/4 cup plus 2 Tablespoons - Whole Milk
3/4 teaspoon - Vanilla Extract
Preheat oven at 375 degrees. Make cookies by sifting together, flour, cocoa, baking soda, and salt in a bowl. Put butter and sugar into the mixer bowl and beat at med-high speed for 2 mins until light and fluffy. Reduce speed and mix in egg, milk, and vanilla. Once these ingredients are incorporated mix in flour mixture 1/2 cup at a time until combined.
Using ice cream scoop or smaller spoon, droop dough onto baking sheets lined with parchment paper. Mounds should be about 1 3/4 inch. Bake cookies until firm 8-10 mins. Pull out baking sheet and press one half marshmallow into the center of each cookie. Return cookies to oven and bake 2 min more or until marshmallow melt a tad. Remove from oven and allow cookies to cool completely before frosting.
To make frosting put confectioners sugar in a med bowl. Melt butter with cocoa powder in a sauce pan over low heat, stirring occasionally. Add butter mixture to cnfectioner's sugar and mix. Whisk in milk and vanilla.
Spread about 1 Tablespoon (or enough to cover the marshmallow) over the top of each cookie. Let stand about 10 mins to allow frosting to set, then cookies can be packed in a container. I placed some parchment paper between the layers of cookies which kept the icing from sticking to every other cookie it came in contact with.
Enjoy responsibly as they are addicting.