Thursday, January 12, 2012
Are you like me? Do you dislike surprises? I've never had a surprise birthday party. (In fact, I won't even go out to eat on my birthday for fear of a surprise serenade.) I found out the gender of both my babies as soon as possible. And - even though I think this would actually be fun - I've never just climbed in the car and said, "Let's go!" without having a plan in mind.
It's not that I'm a party pooper. And it's not that I'm scared of the unknown. It's that I like to plan. I like to know what to expect. And I like to fine-tune the details. So while these cookies weren't a surprise to me they were a surprise to the friends and family I fed them to.
So, okay. Even I can admit that biting into a chewy, chocolate cookie and discovering a fluffy, sugary marshmallow is hiding under all of that smooth, creamy frosting isn't such a bad surprise. It's even one I could appreciate. And since these cookies disappeared before I could eat my fair share I'll be glad to welcome a surprise visitor at my door with a fresh batch - just for me!
(Chocolate) Marshmallow Surprise Cookies
Adapted from Martha Stewart
Makes 20 to 24 cookies
Remember when I said I like to fine-tune the details? These cookies let me do that. There are obviously a few steps involved: making the dough, chilling the dough, browning the marshmallows, letting the cookies cool, making the frosting.... I think you get my drift. So all that being said, don't start these at 7 on a Wednesday night. Because while your co-workers may appreciate them the next day, you'll wish you had left this fun task to a lazy Saturday afternoon, instead! (But don't let that scare you away. These are very delicious cookies!)
1 3/4 cup all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1/2 cup milk
1 teaspoon vanilla
12 large marshmallows, cut in half
Recipe for frosting (Looking for a shortcut? Canned frosting will work in a pinch, but you won't be able to stack the cookies unless you use a frosting that hardens a bit.)
1. In a large bowl, combine flour, cocoa powder, baking soda, and salt. Set aside.
2. In a separate bowl, cream butter and sugar until light and fluffy, 2 to 3 minutes. Add egg, milk, and vanilla, and beat until well mixed. Add dry ingredients, and or up to overnight.
4. Preheat oven to 375 degrees. Line two cookie sheets with parchment paper.
5. Remove dough from fridge. Drop tablespoons of dough onto sheets, about 2 inches apart. Bake 10 to 12 minutes, or until cookies spread a bit and are firm to the touch.
6. Remove cookie sheets, and top each cookie with half a marshmallow. Return cookies to oven and bake about 2 minutes more, just until marshmallows start to melt.
7. Remove cookie sheets, place cookies on wire racks, and let them cookies cool completely. When they're completely cool - and they must be so that your frosting doesn't melt - spread top of cookies with chocolate frosting, being sure to completely cover marshmallows.
8. Store in an airtight container, and remember not to stack your cookies unless the frosting you use allows you to do so.