Chocolate Frosted Marshmallow Cookies
These are always a hit. The milk makes them cakey, but the cakiness goes well with the frosting and marshmallows. If you can, use whole milk.
Servings 28 cookies
Cost 5
Ingredients
- 1-¾ cups all-purpose flour, spoon into cup or weigh (225 grams)
- ½ cup unsweetened cocoa powder (45 grams)
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 4 oz unsalted butter (114 grams)
- 1 cup granulated sugar (192 grams)
- 1 large egg
- 1 teaspoon vanilla extract – 5 ml
- ½ cup milk (114 grams)
- ½ cup chopped pecans or walnuts lightly toasted
- 12-14 giant marshmallows halved
Chocolate Cookie Frosting
- 4 tablespoons unsalted butter, softened (56 grams)
- 2 oz unsweetened chocolate (56 grams)
- 1 ounce semi-sweet chocolate or 3 tablespoons chocolate chips
- 2 cups confectioners' sugar (220 grams)
- 3 to 6 tablespoons brewed coffee
Instructions
- 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.
- In a microwave-safe bowl, 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 plastic bag (I used a freezer bag; cut a small hole in one corner of bag. Pipe over the cookie to cover the marshmallow.