Thursday, February 5, 2009

Surprise Cookies Recipe

Usually when I need my baking fix, I make whatever I like and send anything we can't eat into work with BF. For the longest time, that meant cupcakes every week. He's moved to a different department though so for now, big, beautiful cupcakes aren't really appropriate for him to bring in.

To sneak around that, I've started making more discreet snack packs. Rather than big, ostentatious foil trays with neat rows of colourful cupcakes, I've switched to decadent cookies and squares that can be stacked in tupperware containers and hidden in plastic bags (Don't worry, I still make cupcakes every chance I get! This is just random midweek baking we're talking about).

When I saw this recipe by Martha Stewart for Surprise Cookies, I knew they would be perfect. Like cupcakes, they are big, cakey and coated in frosting and each one has soft, gooey marshmallow hidden inside. As far as cookies go, this is the closest thing to a cupcake I've ever seen.

This is a fabulous recipe, I definitely recommend it. Despite their plain appearance, these didn't last long! Luckily, I made a double batch.
Recipe: Surprise Cookies


For the Cookies

  • 1 3/4 cups all-purpose flour
  • 3/4 cups cocoa
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1/2 cup whole milk
  • 1 tsp vanilla
  • About 15 marshmallows, halved crosswise

For the Frosting

  • 3 cups icing sugar
  • 6 Tbsp butter, softened
  • 1/4 cup plus 1 1/2 tsp cocoa
  • 1/4 tsp vanilla

Make cookies: Preheat the oven to 375. Sift together flour, cocoa, baking soda and salt into a medium bowl; set aside. Cream butter and sugar until pale and fluffy, about three minutes. Mix in egg, milk and vanilla and mix for an additional minute. Mix in flour miture, 1/2 cup at a time until combined.

Using a 1 3/4" ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2" apart. Bake cookies, rotating sheets halfway through, until firm, 8 to 10 minutes.

Immediately press a marshmallow half onto the top of each cookie. Return to the oven and bake until marshmallows begin to melt, about 2 minutes more. Let cool completely on sheets on wire racks.

Make the frosting: Put icing sugar in a medium bowl, set aside. Melt butter with the cocoa in a small saucepan over medium-low heat, stirring occasionally. Add butter mixture to the icing sugar. Whisk in milk and vanilla.

Spread about 1 Tbsp of frosting on top of each cookie to cover marshmallow. Let stand until set, about 10 minutes.

Have I mentioned how much I love frosting on cookies? Love, love love it!


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