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Surprise Cookies

Source of Recipe

Martha Stewart


Recipe Introduction

These are so rich, so chocolatey, and soooo good! It's a fudgey chocolate cookie, topped w/marshmallow, and covered in a mound of chocolate frosting. My kids absolutely love them! The key is to NOT over-bake these or they will dry out on day 2.

Recipe Link: www.marthastewart.com/356831/surprise-cookies

List of Ingredients

1 3/4 cups all-purpose flour (fluffed up and lightly spooned into the measuring cups and leveled off)
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter -- (1 stick) softened
1 cup sugar
1 large egg (preferably room temp.)
1/2 cup milk (preferably room temp.)
1 teaspoon pure vanilla extract
14-15 large marshmallows -- cut in half horizontally

Chocolate Frosting:
2 cups confectioners' sugar
1/4 cup cocoa powder
small pinch of salt if using unsalted butter
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1/4 cup milk
1/4 teaspoon pure vanilla extract


Recipe

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

2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar on medium until light and fluffy, about 2 minutes. Beat in egg. Turn mixer to low and add a third of the flour/cocoa mixture, then half the milk and vanilla, then another third of the flour/cocoa mixture, the rest of the milk, and then the rest of the flour/cocoa mixture. Make sure everything is incorporated but don't over-mix. (Original recipe has you mix it up a little differently)

3. Using a tablespoon or cookie scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm but not cooked through, (I bake for only 7 min.! Do not over-bake! Original recipe says 10 to 12 minutes).

4. 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, (I only do 1 1/2 min.! Original recipe states 2 to 2 1/2 minutes). (I lightly smash the marshmallows down with my fingers at this point.) Transfer cookies to a wire rack to cool completely before frosting.

5. To make frosting: Sift powdered sugar and cocoa into a medium bowl. Add (pinch of salt if using) butter, milk and vanilla, and beat with a hand mixer or whisk until smooth and fluffy.

6. Spread a scant tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered. (Sprinkle w/chocolate sprinkles, if desired)

28-30 cookies

Notes : To stack cookies, wait until frosting dries, then place waxed paper in between the layers to keep the frosting from smearing.

I also sprinkled them w/Guittard "real" chocolate sprinkles that I got from King Arthur. I make mine a bit smaller, but I can't imagine baking them for the full amount of time that's listed in the recipe.

I will make these a lot over the years because my kids absolutely love them.