It’s been awhile since I’ve made any cookies.
When you are the mom of a 5 year old little boy, this is not a good thing. Especially when one of the above mentioned little boy’s first words was “cookie”.
I firmly believe that my son would live off of cookies, cereal, and beef jerky with no complaints. For a good while, anyways. So yesterday, I pulled out one of my favorite cookie books, Martha Stewart’s Cookies, and decided on these Surprise Cookies.
What child wouldn’t love a chocolate cookie with a hidden little marshmallow present? All kids love surprises. Most grown ups do too.
The original recipe did not call for sprinkles but I added them anyways. Sprinkles make everything better. Except mashed potatoes. That would be gross.
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
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 vanilla extract
About 15 marshmallows, halved crosswise
3 cups powdered sugar
6 tablespoons unsalted butter, room temperature
1/4 cup plus 1 1/2 teaspoons unsweetened cocoa powder
1/4 cup plus 2 tablespoons whole milk
3/4 teaspoons vanilla extract
Preheat oven to 375.
Make cookies: Sift together flour, cocoa powder, baking soda, and salt into a bowl.
Put 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, 1/2 cup at a time, until combined.
Using a 1 1/4 inch ice cream scoop, drop dough onto greased baking sheets, 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 marshmallows begin to melt, 2 minutes more. Let cool completely on sheets on wire racks.
Make frosting: Put powdered sugar in a medium bowl. Melt butter with the cocoa powder in a saucepan over medium-low heat, stirring occasionally. Add butter mixture to the powdered sugar. Whisk in the milk and vanilla.
Spread about 1 tablespoon of frosting on top of each cookie to cover marshmallow. Add sprinkles, if desired. 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.
These are loved by all little Cookie Monsters!!!