Sunday, July 1, 2012

Double Chocolate Marshmallow Cookies

I have a love hate relationship with cookies. I love to eat them, obviously, but I HATE making them. There's just something about being stuck next to the oven waiting for the timer to go off that makes me want to run away screaming. So, it was with the knowledge that I could bail in the middle and turn this into a bar cookie if I got bored that I embarked on this cookie quest.

These cookies were inspired by Cutler's brownie cookies and my love of all things Oreo. I have a bunch of the marshmallow creme left over and I think it's going to go on a brownie today. You know, just to make sure I have covered all possibilities. The cookie base is very Oreoesque in it's deep, dark chocolaty taste. I made them as drop cookies but rolling them and smashing them a bit with a cup before baking would result in a more uniform look if that's your thing. Also, I think you could do any chocolate cookie, even a cake mix cookie and this would still be good. The marshmallow creme makes a ton and keeps in the fridge well. And it's so good you may never buy the kind in a bottle again. The frosting is my basic chocolate buttercream standby. YUM!

I shared these at a BBQ last night and they seemed to be a hit so I will probably do them again! :)

Double Chocolate Marshmallow Cookies
4 1/2 doz cookies

2 c. butter, room temperature
2 1/3 c. granulated sugar
4 eggs
2 T. vanilla extract
1 1/2 c. dark, unsweetened cocoa (I used Hershey's Special Dark)
1/2 tsp salt
2 1/2 tsp baking powder
4 2/3 ish c. flour

Cream butter and sugar together. Add eggs and vanilla and mix until well combined. Add dry ingredients and slowly mix on low until well combine. Dough will be fairly stiff.

Form cookies (drop, roll, whatever) and bake on ungreased baking sheet for 10-12 minutes. I would err on the side of not quite done if you don't like a little crispy to your cookies.

Marshmallow Creme
3 egg whites
16 oz light corn syrup
1/2 tsp salt
2-3 c. powdered sugar
1 T. vanilla extract

Combine egg whites, corn syrup and salt. Beat in your mixer on high for about 10 minutes or until they are thick. Think meringue. Add powdered sugar and beat on low speed until blended. Add vanilla and blend. You'll have to scrape down the sides of the bowl to get it all mixed.

Chocolate Buttercream Frosting
1 c. softened butter
3 T. milk
1 tsp vanilla
4-5 c. powdered sugar

Blend all ingredients together until the right consistency. 

Cookie assembly.

Spread approx 1 T. marshmallow on each cookie. It will kind of level out by itself so don't worry about being too picky. Frost with chocolate frosting and enjoy!! 

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