Whiteley Creek Homestead

Marshmallow Brownie Cookie Makes about 2 dozen.

Ingredients:

1 ¾ cups all-purpose flour

¾ cup cocoa powder

½ tsp baking soda

½ tsp salt

½ cup (1 stick) unsalted butter, softened

1 cup sugar

1 large egg

½ cup milk

1 tsp vanilla

12 large marshmallows, cut in half horizontally (I used natural marshmallows that I found at a local health food store… so yummy! They taste like homemade ones.)

Directions:

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 about 2 minutes until light and fluffy. Add egg, milk, and vanilla, and beat until well combined. Add flour mixture; mix on low speed just until combined. Using a tablespoon or 1 ¾ inch ice cream scoop, drop dough about 2 inches apart onto ungreased baking sheets. Bake 10 to 12 minutes until cookies begin to spread and become firm. 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 2 to 2½ minutes until marshmallows begin to melt. Transfer cookies to a wire rack to cool completely before frosting.

Frosting:

2 cups powdered sugar, sifted to remove lumps

4 tbsp (1/2 stick) unsalted butter, melted and cooled

¼ cup cocoa powder

¼ cup milk

¼ tsp vanilla

Place powdered sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla and whisk until combined. Spread about 1 tbsp frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered. (I left a little marshmallow peeking out.)