Chocolate Marshmallow Surprise Cookies


Ingredients

Cookie Base:

1 3/4 cups Flour

3/4 cup Cocoa Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Kosher Sea Salt

1/2 cup Unsalted Butter, room temperature

1/2 cup Granulated Sugar

1/2 cup Brown Sugar

1 Egg

2 teaspoons Instant Espresso Powder

1/2 teaspoon Vanilla Powder -or- 1 teaspoon Vanilla Extract

1/2 cup milk

12 large marshmallows, cut in half horizontally


Chocolate Glaze:

3 cups Powdered Sugar

6 Tablespoons Unsalted Butter

6 Tablespoons Cocoa Powder

6 Tablespoons Whole Milk

1/4 teaspoon Vanilla Powder -or- 1/2 teaspoon Vanilla Extract

Prepare

  • Preheat the oven to 375.

FOR THE COOKIES:

  • In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

  • In the bowl of a stand mixer -or- in a large bowl with a hand mixer, cream together butter and sugar until light and fluffy, about 3 minutes.

  • Add egg, espresso powder, vanilla and milk and continue to beat until light and fluffy, about 3-5 minutes.

  • Add flour mixture; mix on low speed until well combined.

  • Using a tablespoon or 1 3/4-inch ice cream scoop portion dough into 24 rough balls. Dough will be very sticky.

  • Butter hands slightly and gently shape into balls and place onto two parchment lined baking pans, spacing about 2 inches apart.

  • Bake 10-12 minutes until cookies begin to puff and firm.

  • Remove baking sheets from oven.

  • On the top of each cookie place a marshmallow, cut-side down, pressing down to adhere marshmallow and slightly flatten and spread cookie.

  • Return to oven, and continue baking 2 minutes, until marshmallows begin to melt

  • Transfer cookies to a wire rack to cool completely before glazing.


FOR THE CHOCOLATE GLAZE:

  • Sift powdered sugar into a medium bowl.

  • In a small saucepan over medium-low heat, melt butter with the cocoa powder, stirring occasionally with a wooden spoon until fully melted and smooth.

  • Add milk and vanilla, and whisk until smooth.

  • Whisk cocoa mixture into the sifted powdered sugar until smooth.

  • Spoon or pipe glaze over cooled cookies.

  • Allow glaze to fully set for one hour before boxing up.



Makes 24 cookies.