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.