Gift your dear ones with these homemade Chocolate cookies topped with not one but two goodies: marshmallows and chocolate frosting, for this Christmas…
If you are still looking for a cookie recipe to make for this Christmas, you can now stop looking, get into your kitchen and start baking these phenomenal chocolate cookies topped with marshmallows and chocolate frosting. From kids to adults, are going to go wild for this cookie.
Today, I attended the cookie meet up group and met some incredible foodies who are passionate about food and cooking. As cookie was the theme for the meet up, I had to search for some fun cookie recipes online and within seconds I bumped into many, after browsing through few recipes I settled down on these eye-popping cookies. I picked these cookies as these are topped with extra goodies: marshmallows and chocolate frosting. As soon as I came across this recipe in Martha Stewart website, I couldn’t wait any longer to make this. It was last night that I baked these and got wildly excited when it came out good. It was soft and velvety inside with a bold look outside, marshmallow made it even more delish and the chocolate frosting made it insanely yummy.
Chocolate Marshmallow cookies:
Yields: 22 cookies
Ingredients:
- All-purpose flour-1 3/4 cups
- Cocoa powder- 3/4 cup
- Baking soda- 1/2 tsp
- Salt-1/2 tsp
- Butter, unsalted, softened-1/2 cup (1 stick)
- Sugar-1 cup
- Egg, large-1
- Milk-1/2 cup
- Pure vanilla extract- 1 tsp
- 12 large marshmallows, cut in half horizontally
- Chocolate frosting- 1 cup, recipe follows
Instruction:
- Preheat oven to 375 degrees F.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; keep 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 a greased baking sheets, about 2 inches apart.
- Place the baking sheets on the middle rack in the oven and bake until cookies begin to spread and become firm, about 10 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, for 2 minutes.
- Transfer cookies to a wire rack to cool completely before topping the frosting.
- Spread about 1 tablespoon of chocolate frosting (recipe follows) over each marshmallow, starting in the center and continuing outward until marshmallow is covered.
Chocolate Frosting:
Ingredients:
- Confectioners’ sugar- 2 cups
- Butter, melted and cooled- 4 tablespoons (1/2 stick)
- Cocoa powder-1/4 cup
- Milk-1/4 cup
- Pure vanilla extract- 1/2tsp
Preparation:
- Place confectioners’ sugar in a medium bowl.
- Add butter and cocoa powder.
- Whisk the butter, cocoa powder and sugar together using a hand mixer.
- Add milk and vanilla, and whisk until well combined and soft peaks are formed.
Tips:
- If you don’t have an electric mixer, you can use hand mixer instead.
- If you are not fond of marshmallows, avoid that and top the cookie with just the chocolate frosting.
- The cookies taste incredible with the chocolate frosting, so don’t skip making the frosting.
- All-purpose flour-1¾ cups
- Cocoa powder- ¾ cup
- Baking soda- ½ tsp
- Salt-1/2 tsp
- Butter, unsalted, softened-1/2 cup (1 stick)
- Sugar-1 cup
- Egg, large-1
- Milk-1/2 cup
- Pure vanilla extract- 1 tsp
- 12 large marshmallows, cut in half horizontally
- Chocolate frosting- 1 cup,recipe follows
- Confectioners' sugar- 2 cups
- Butter, melted and cooled- 4 tablespoons (1/2 stick)
- Cocoa powder-1/4 cup
- Milk-1/4 cup
- Pure vanilla extract- ½tsp
- Preheat oven to 375 degrees F.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; keep 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 1¾-inch ice cream scoop, drop dough onto a greased baking sheets, about 2 inches apart.
- Place the baking sheets on the middle rack in the oven and bake until cookies begin to spread and become firm, about 10 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, for 2 minutes.
- Transfer cookies to a wire rack to cool completely before topping the frosting.
- Spread about 1 tablespoon of chocolate frosting (recipe follows) over each marshmallow, starting in the center and continuing outward until marshmallow is covered.
- Place confectioners' sugar in a medium bowl.
- Add butter and cocoa powder.
- Whisk the butter, cocoa powder and sugar together using a hand mixer.
- Add milk and vanilla, and whisk until well combined and soft peaks are formed.
If you are not fond of marshmallows, avoid that and top the cookie with just the chocolate frosting.
The cookies taste incredible with the chocolate frosting, so don't skip making the frosting.
