Thursday, December 17, 2009
Marshmallow Surprise Cookies
My daughter's contribution to the Cookie Exchange was a variation on Martha Stewart's Surprise Cookies. Everyone's making them this year and they can be delicious.
We found that the cookies rose quite a lot, almost 1/2" on some cookies. As well, they tasted a little boring. We sliced them in half to better imitate a wafer. If I were going to make this one again, I'd use a chocolate shortbread bottom. Nice and thin and crispy.
Once the cookies have cooled, you cut a marshmallow in half, put it on the wafer and toast it in the oven for about two minutes. In the first batch, we learned that if you toast them longer, they look nice when warm, but then sink and almost disappear. In the second batch, we stuck to the guideline but the marshmallow, while rounded, didn't stick to the wafer. So we had to be careful handling them.
The recipe calls for the cooled marshmallows to be covered in chocolate frosting. We simply couldn't imagine why. Or how to frost a moving marshmallow.
We opted to melt some semi-sweet chocolate, with a couple tablespoons of oil mixed in, and dunk the cookies. This worked out just fine.
I still thought they were too sweet, but everyone else loved them.
Marshmallow Surprise Cookies - adapted from Martha Stewart
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
1/2 cup milk
1 tsp. vanilla extract
12 large marshmallows, cut in half horizontally
Chocolate Frosting (recipe follows)
Preheat oven to 375 degrees. 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, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add flour mixture and mix on low speed until combined.
Using a tablespoon, drop dough onto parchment lined 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.