Tea and Crumpits

I made some yummy treats today so I thought I would welcome you in with a snack.

These are chocolate surprise cookies made fresh today, from the Holiday Cookies issue of Martha, which is a favourite of mine. The surprise in the cookie is a marshmallow filling. They really are more like a brownie—VERY rich. Anyway, enjoy!

Surprise Cookies (Hope Martha doesn't mind my sharing) Makes about 2 dozen

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
Chocolate Frosting for Surprise Cookies

Preheat oven to 375 degrees.

Whisk together flour, cocoa powder, baking soda, and salt; set aside. Cream together butter and sugar until light and fluffy. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on until combined.

Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased 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.

Frosting Makes 1 cup
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

Place confectioners’ sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.

Spread about 1 tablespoon of frosting over each marshmallow until marshmallow is covered.