Surprise Cookies

These are called "Surprise Cookies" and the recipe came from Martha Stewart's Cookie book. I thought they looked interesting and kind of fun to make. I love the combination of chocolate & marshmallow. Well, I guess in the end they tasted delicious but as far as looks go, they don't look very pretty. For one thing, my chocolate frosting ended up with little lumps in it even though I sifted the powdered sugar & the cocoa. Don't know what happened. I even tried to push the frosting through a sieve before I used it. That didn't work either. That's why I ended up putting sprinkles on top - to hide the imperfections of the frosting. I personally think that marshmallow cream would have been a better addition than actual marshmallows but I followed the recipe. These cookies are soft and very chocolatey and pretty simple to make but I just don't care for their appearance.

The cookie dough was more like a cookie "batter". It would have been perfect for whoopie pies.

After the cookies bake for awhile, you remove them from the oven and place a half of a marshmallow on top, then continue to bake for a couple more minutes.

Maybe they would have been more attractive if I had piped the frosting on. Hmm?

The marshmallow filling is good but the marshmallow is a bit stiff after it has totally cooled. It doesn't ooze like it should. I think marshmallow cream would work better.

Surprise Cookies

From marthastewart.com

Ingredients

Makes about 2 dozen.

• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1/2 cup milk
• 1 teaspoon pure vanilla extract
• 12 large marshmallows, cut in half horizontally

Directions

1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
3. Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
4. Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
5. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.