I had some leftover marshmallows from my husband's campout hanging around in the pantry. I'm always looking for recipes that use up something in the cupboard that would otherwise have gone to waste. Marshmallows would definitely go to waste. I don't really just sit down with a bag of them and chow down. I guess I could, but I don't. Once I made a mini batch of rice krispy treats with some leftover marshmallows, but I wanted to do something new and I also did not have any rice krispies. I had all of the ingredients for these cookies so I went for it. Actually, most of the recipies I have posted here are made from ingredients one would usually have on hand--if you're a baker. That's just how I bake...I like to keep it simple. I found this recipe on Martha Stewart's web site. It's one of their "Cookie of the Day" recipes. I love to look at each cookie of the day, but I don't actually make them. I'm just a recipe reader.
These cookies are rich, but not overly sweet like I had anticipated. I thought they were a great blend of textures with the frosting, marshmallow, and cookie all in one bite.
from Martha Stewart.com
1 3/4 c all-purpose flour
3/4 c cocoa
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (one sitck) unsalted butter, softened
1 c sugar
1 large egg
1/2 c milk
1 tsp vanilla extract
12 large marshmallows, cut in half horizontally
2 c powdered sugar
4 tabl unsalted butter, melted and cooled
1/4 c cocoa powder
1/4 c milk
1/4 tsp vanilla
To make the cookie:
Preheat oven to 375F and line baking sheets with parchment. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt; set aside.
In a large bowl, cream together butter and sugar, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
Scoop into heaping tablespoons onto prepared cookie sheets about 2 inches apart. Bake until cookies begin to spread and become firm, 10-12 minutes. (I did 10 minutes)
Remove from baking sheets and place a marshmallow cut-side down into 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. Remove from oven. Cool cookies ona wire rack. Cool completely before frosting.
Spread about 1 tablespoon frosting over each marshmallow and spread to cover the marshmallow.
To make the frosting:
Place sugar in a bowl. With an electric mixer mix in the butter and cocoa. Add milk and vanilla.
Mix until very silky and just slightly runny. It hardens on top as it dries.