One of Sadie’s favorite candies — if not her favorite — is a marshmallow covered in milk chocolate.
This is the cookie version of that confection. A tender chocolate cookie is topped with a soft-yet-chewy marshmallow and smothered in rich and buttery chocolate frosting.
Those you share these cookies with might be surprised to find a marshmallow tucked inside, but they won’t be surprised at how good they taste.
Many thanks to Alanna for hosting Sugar High Friday 23 .
Chocolate Surprise Cookies, from Martha Stewart
1 ¾ cups all-purpose flour
¾ cup cocoa powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
½ cup milk
1 teaspoon pure vanilla extract
12 large marshmallows, cut in half horizontally
Chocolate Frosting (see recipe below)
Preheat oven to 375-degrees F. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
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.
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.
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.
Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered. Makes about 2 dozen
Chocolate Frosting
2 cups confectioners’ sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
¼ cup cocoa powder
¼ cup milk
¼ teaspoon pure vanilla extract
Place confectioners’ sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined. Yields 1 cup.
Grade: A
Laura Rebecca's Kitchen 
Yummy!!!!!!!!!!!!!!!!!!!!!!
mmmm, like wagon wheels! (Please tell me I am not the only one who remembers those cookies/cakes).
ooo these are one of my all time favorite cookies. Mmmm. Must make them again son. 🙂
*soon 🙂
I love the look of them. Wouldn’t they be good with a peppermint marshmallow??
These would be sooo tasty right out of the oven when the marshmallow is still gooey.
ooooooh, interesting idea with the marshmallow. I’m with Brilynn about the gooey marshmallow but I think I’d burn my tongue cos I couldn’t wait long enough for it to cool down enough!
These look melt-in-your-mouth yummy! Would it be too much to add a walnut on top of the marshmallow to make it a rocky road cookie? Hmmmm….!
Just made these, and they turned out great!!! Thanks for the yummy recipe 🙂