Surprise Cookies

By carmen-2

Ingredients

• Surprise Cookies – makes 2 1/2 dozen
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder (not Dutch-process)
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg
• 1/2 cup whole milk
• 1 teaspoon pure vanilla extract
• 15 About 15 large marshmallows, halved crosswise
• Frosting
• 3 cups confectioners’ sugar
• 6 tablespoons unsalted butter, room temperature
• 1/4 cup plus 1 1/2 teaspoons unsweetened cocoa powder (not Dutch-process)
• 1/4 cup plus 2 tablespoons whole milk
• 3/4 teaspoon pure vanilla extract

Details

Adapted from 365daysofbakingandmore.com

Preparation

Step 1

Preheat the oven to 375ºF.
Sift together flour, cocoa powder, baking soda, and salt into a large bowl.
Put the butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 2 minutes.
Reduce speed to medium-low; mix in egg, milk, and vanilla.

Mix in flour mixture, ½ cup at a time, until combined.
Using a 1 3/4-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart.

Bake cookies, rotating sheets halfway through, until firm, 8 to 10 minutes.
Immediately press a marshmallow half on top of each cookie.
Bake until marshmallow begins to melt, 2 minutes more.

Let cool completely on sheets on wire racks.
Frosting:
Put confectioners’ sugar in a medium bowl.
Melt butter with cocoa powder in a saucepan over medium-low heat, stirring occasionally.
Add butter mixture to the confectioners’ sugar.
Whisk in the milk and the vanilla.

Spread about 1 tablespoon of frosting on top of each cookie to cover marshmallow.
Let stand until set, about 10 minutes.
Cookies can be stored in single layers in airtight containers at room temperature for up to 2 days.