Chocolate Frosted Marshmallow Cookies
1-3/4 cups all-purpose flour (225 grams) spoon and sweep
1/2 cup unsweetened cocoa powder (45 grams)
1/2 teaspoon baking soda (2 ml)
3/4 teaspoon salt (3 ml)
4 oz (1 stick) unsalted butter (114 grams)
1 cup granulated sugar (192 grams)
1 large egg
1 teaspoon vanilla extract – 5 ml
1/2 cup milk – 114 ml
1/2 cup chopped pecans or walnuts, lightly toasted
12-14 giant marshmallows, halved
Frosting:
4 tablespoons unsalted butter
2 squares (1 ounce each) unsweetened chocolate
1 ounce semi-sweet chocolate or 3 tablespoons chocolate chips
2 cups confectioners’ sugar
3 to 6 tablespoons brewed coffee
Directions:
Preheat oven to 375 degrees F. and line 2 cookie sheets with parchment paper.
Mix the flour, cocoa powder, baking soda and salt together in a bowl and set aside.
Beat butter and sugar together in a large mixing bowl using high speed of an electric mixer. Beat in the egg and vanilla. Scrape sides of bowl and by hand, add milk and flour mixture to batter alternately, beginning and ending with flour. Stir in pecans.
Drop by slightly rounded tablespoonfuls (12 to a sheet) a few inches apart onto the cookie sheets. Bake for 6 minutes. Press a marshmallow half, cut side down, onto each cookie. Bake 2 minutes longer or until marshmallow is softened. Remove to wire racks to cool.
To make the Frosting
In a microwave-safe bowl, melt butter and chocolate squares; stir until smooth. Beat in confectioners’ sugar and about half of the coffee. Beat with hand held electric mixer or by hand until smooth, adding more coffee as needed to make it soft. Transfer frosting to a pastry or plastic bag (I used a freezer bag; cut a small hole in one corner of bag. Pipe over the cookie to cover the marshmallow.
Makes about 28-30 cookies