Kitchen Gadget Girl Cooks

Finally, we had a break in our schedule this week and could tackle a more complicated cookie. Our choice, Chocolate Surprise Cookies, from the Martha Stewart’s Cookies book, was more complex, but not at all over the top. The directions were fairly simple, and even with a three-step process, we managed to get the cookies done before dinner. With a chocolate cookie, marshmallow surprise and chocolate frosting, it was a great cookie to make with my daughter!

Chocolate Surprise Cookies
from Martha Stewart’s Cookies

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1 large egg
• 1/2 cup milk
• 1 cap-full vanilla extract
• about 1 cup miniature marshmallows, or 20 large marshmallows cut in half

Preheat oven to 375F.

Sift together flour, cocoa powder, baking soda and salt. Set aside.

In the bowl of a stand mixer, mix butter and sugar until light and fluffy, about 2 minutes. Add in egg, milk and vanilla extract. Add in flour, 1/2 cup at a time, until combined.

Using 1 3/4-inch cookie dough scoop, drop dough onto baking sheets lined with parchment paper (it is important to use parchment paper with this cookie, as the dough is very moist and sticky). Bake cookies, rotating sheets half-way through, until firm, 8-10 minutes. Remove from oven and immediately place 3 miniature marshmallows or 1/2 a large marshmallow in the center of each cookie, pressing down slightly. Return to the oven and bake additional 2 minutes, until marshmallows begin to melt. Remove from oven and cool cookies completely before frosting.

Chocolate Frosting

•  3 cups confectioner’s sugar
• 6 tablespoons unsalted butter
• 1/4 cup, plus 1 1/2 teaspoons unsweetened cocoa powder
• 1/4 cup, plus 2 tablespoons whole milk
• 1 1/2 cap-fulls vanilla extract

Put sugar into a bowl. Melt butter and cocoa powder together over low heat. Add to sugar in bowl; whisk in milk and vanilla.

Spread about 1 tablespoon of frosting on top of each cookie, covering the marshmallow. Let stand until set, about 10 minutes. Store in single layers in airtight containers. Makes about 3 dozen.