Ok, this month's cookie, truth be told, came right off Martha Stewart's website... only I changed the name from Surprise cookies to Chocomallow Creams. I also changed the recipe in minor ways. They are very good cookies - especially if you like chocolate and marshmallows. I doubled the recipe which makes about 7 dozen two inch cookies.
3 1/2 cups flour
1 1/2 cups cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter softened
2 cups sugar
2 large eggs
1 cup milk (I actually used skim)
2 teaspoons vanilla
42 large marshmallows cut in half
Preheat your oven to 375 degrees.
Cream butter and sugar until light and fluffy - about two minutes.
Add egg, milk, and vanilla.
Beat until well combined... but it might not ever combine smoothly.
Add flour, cocoa, baking soda and salt.
Mix on low speed until combined.
It will be smooth and yummy almost like brownie dough.
The original recipe calls for dropping the dough by tablespoon or ice cream scoop, but I used a large pastry bag fitted with a big open round point because the dough was quite soft and I wanted some uniformity. I also used parchment and was glad I did. Bake these little kiss shaped nuggets for 8-9 minutes - longer if you make them bigger.
While the cookies are baking, cut your marshmallows in half.
Remove cookie sheets from the oven and immediately,
press a marshmallow half (cut side down) into the center
of each cookie and return to the oven for 2 1/2 minutes.
Remove cookies from the oven and slide the parchment
off the cookie sheet onto a counter to cool before frosting.
4 cups confectioners' sugar
1/2 cup butter softened
1/2 cup cocoa powder
1/2 cup milk
1/2 teaspoon vanilla
Mix all frosting ingredients until well combined.
It makes a luscious, silky smooth frosting.
Frost to cover up the marshmallow on top.
The frosting will set up a little, but stays rather soft.
A very tasty cookie.