Chocolate Marshmallow Cookies

September 23, 2020
|
Created by Harmons
1 hour 15 minutes
Serves 18-24 cookies
INGREDIENTS:
  • Cookies
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup firmly packed golden brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla
  • 1 cup sour cream
  • 6 Tbsp unsweetened baking cocoa
  • 2 1/2 cups unbleached all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 18-24 large marshmallows, cut in half
  • Frosting
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2-4 Tbsp unsweetened baking cocoa
  • 1 tsp vanilla
  • Pinch of salt
  • 1 lb powdered sugar
  • 4-5 Tbsp heavy cream, as needed
DIRECTIONS:

Preheat oven to 375°. Line baking sheets with parchment paper.

To make the cookies, in the bowl of a stand mixer fitted with the paddle attachment, add butter and sugars and cream on medium speed until light and fluffy, stopping occasionally to scrape sides of bowl, about 4 minutes. Add egg and vanilla, beating until combined. Stir in sour cream. Mix until well combined.

In a medium bowl, whisk together cocoa, flour, baking soda, and salt. Gradually add flour mixture to butter-sugar mixture, beating until combined. Using a cookie scoop, drop dough 2” apart onto prepared baking sheets.

Bake 8 minutes. Place half a marshmallow on top of each cookie, cut edge down. Return cookies to oven and cook for 1-1 ½ minutes. Remove from pan and let cool completely on wire racks.

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, add butter and beat on medium speed until creamy, about
2 minutes. Add cocoa powder, vanilla, and salt, and mix until fluffy. Reduce speed to low, add 1/2 of powdered sugar, and mix until well combined. Add remaining ½ of powdered sugar and mix until well combined. Add cream for desired consistency. When combined, increase speed to medium, and beat until smooth and fluffy, about 3 minutes.

Pipe or frost cookies with chocolate buttercream frosting.