Ingredients
- Chocolate Frosting:
- 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 milk
- 1 teaspoon pure vanilla extract
- 15 large marshmallows, halved crosswise
- 3 cups confectioners' sugar
- 6 tablespoons unsalted butter, room temperature
- 1/4 cup plus 1 1/2 tsp. unsweetened cocoa powder (not dutch process)
- 1/4 cup plus two tablespoons milk
- 3/4 teaspoon pure vanilla extract
Preparation
Step 1
Preheat oven to 375 degrees.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes.
Reduce speed to low and add egg, milk, and vanilla, and beat until well incorporated.
Slowly add flour mixture 1/2 cup at a time until combined.
Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, about 2 inches apart. Bake cookies, rotating half way through, until firm 8 to 10 minutes. Remove baking sheets from oven, and immediately place a marshmallow half in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begin to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
For Frosting:
Place confectioners' sugar in a medium bowl.
In a saucepan, melt butter and cocoa powder over medium-low heat, stirring occassionally until butter melts. Add butter mixture to confectioners' sugar. Whisk in milk and vanilla until smooth.
To Assemble:
Spread about 1 tablespoon of frosting over the top of each cookie, until marshmallow is covered. Let stand until set, about 10 minutes. Store in single layers in airtight containers at room temperature for up to two days.