Surprise Cookies

Martha Stewart Recipe

COOKIE 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

COOKIE DIRECTIONS:

  1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

  2. 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.

  3. Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. (12 fit on a full sized sheet pan; the cookies don’t spread much). Bake until cookies begin to spread and become firm, 9 minutes.

  4. 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, 1 to 2 minutes. Transfer cookies to a wire rack to cool completely before frosting.

  5. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

FROSTING INGREDIENTS:

9 oz chocolate (bittersweet or semisweet, chopped)
1 c heavy cream
1 tsp dark rum (optional)

FROSTING DIRECTIONS:

  1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. (Whip in kitchenaid for 5 min, let color turn from dark brown to light brown – if you don’t whip it, it will be more like a ganache than a frosting). Stir in the rum if desired.
  2. TO USE AS GANACHE: Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward.
  3. TO USE AS A FROSTING: For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

BROWNIE COOKIES SHORTCUT:

Make your life simple, sub in a brownie mix. I use Ghirardelli brownie mix from Costco. It’s awesome. You’re welcome.

1 box brownie mix (18.4 oz)
1/2 c butter, melted and cooled
1 egg
1/2 c semisweet chocolate chips
3 tbsp powdered sugar

DIRECTIONS FOR BROWNIE COOKIES:

  1. Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Open box of brownie mix, and set chocolate pouch aside.
  2. In large bowl, beat sifted brownie mix, melted butter and egg until batter is smooth. Stir in peppermint crunch baking chips and semisweet chocolate chips.
  3. Shape dough into tablespoon-size balls. Place on cookie sheet.
  4. FOR BROWNIE COOKIES: Bake 10 to 12 minutes or until cookies are puffed and cracked, but still appear a little shiny. Cool completely.
  5. FOR SURPRISE COOKIES: Go back to the top of this post and follow on from Cookie Directions #3.

NO BUTTER BROWNIE MIX COOKIES INGREDIENTS:

1 box brownie mix
1/3 c vegetable oil
1 egg
1 tbsp water

NO BUTTER BROWNIE MIX COOKIES DIRECTIONS:

  1. Preheat oven to 375 F.
  2. Mix all ingredients well and follow from Cookie Directions #3 above.
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