I found these pictures back in the depths of my picture file. I then found out that I never shared this recipe with you. It is from Christmas time. Shall we sing jingle bells? Ok, you start….

I figure instead of sitting on the pictures until this coming Christmas…I would just share it now. Mkay? Geter done people:)

By the way, these taste good any time of year:) Bake some up and share…I think I will make some today….these pics are reminding me of how yummy they are….#drool

I used wax paper to contain my dry ingredients….less clean up. Mix butter and sugar, along with other wet ingredients….The highest quality cocoa will produce the richest chocolate flavor:)

Make sure you let the cookies cool before you pipe any icing on….

Fa la la la laaaa la la la la……:)

(adapted from Martha)

Double Chocolate Marshmallow Cookie recipe

Tracie at CleverlyInspired

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings 36

Ingredients

  

• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup 1 stick unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1/2 cup milk
• 1 teaspoon pure vanilla extract
• 12 large marshmallows cut in half horizontally
• Frosting:
• 2 cups confectioners' sugar
• 4 tablespoons 1/2 stick unsalted butter, melted and cooled
• 1/4 cup cocoa powder
• 1/4 cup milk
• 1/4 teaspoon pure vanilla extract

Instructions

 

• 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 and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
• Drop scoops of dough on parchment or silpat. 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 begin to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
• Pipe frosting on top.
• Frosting:
• Place confectioners' sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.

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