Chocolate Frosted, Marshmallow Stuffed, Chewy Chocolate Cookies

Time: 1 hour
Yield: 24 cookies
Recipe from the sweet Allison Barnes

COOKIES:
1/2 C butter flavored shortening
1 C sugar
1 egg
1 tsp vanilla
1/4 C milk
1 3/4 C flour
1/2 tsp salt
1/2 tsp baking soda
1/2 C unsweetened cocoa powder

MARSHMALLOW FILLING:
12 large marshmallows

CHOCOLATE FROSTING:
1 C butter
4 Tb unsweetened cocoa powder
1/3 C milk
4 C powdered sugar
dash salt

1. Preheat your oven to 350 degrees. 
2. Into your stand mixer, or large mixing bowl, place 1/2 cup shortening and 1 cup sugar. Beat until well combined (about 2 minutes). Add 1 egg, 1 teaspoon vanilla and 1/4 cup milk. Mix until smooth. 
3. In a separate small mixing bowl combine 1 3/4 cup flour, 1/2 teaspoon salt, 1/2 teaspoon baking soda and 1/2 cup cocoa powder. Add the dry ingredients to the creamed mixture and mix just until combined. 
4. Spray a large cookie sheet with cooking spray. Scoop the dough into 1 1/2 inch balls and place the on the tray. 
5. Bake for 8 minutes.
6. While the cookies are baking find yourself 12 large marshmallows. Take some scissors and cut them in half. 
7. Remove the cookies from the oven and press a marshmallow into the center of each one. Pop them back into the oven for 2 minutes longer. 
8. Remove them from the oven and allow them to rest on the cookie sheet for about 3 minutes, then transfer to a cooling rack and allow them to cool completely. 
9. To make the frosting place 1 cup butter, 4 tablespoons cocoa powder and 1/3 cup milk into a medium-sized sauce pan. Bring the ingredients to a boil over medium high heat, stirring continually. 
10. Into a large mixing bowl place 4 cups powdered sugar. Pour the hot chocolate mixture over the top of the powdered sugar. Beat to combine. As the frosting cools it will set up a bit more. 
11. Frost the tops of the cookies.
If you want to make them with a kick of peppermint, just crush some peppermint candy canes with a rolling-pin and sprinkle them on the freshly frosted cookies. 
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