Surprise Cookies

About the time I started college, I discovered Pinwheels. Those cookies with the graham bottom, a big marshmallow on top and then dipped in chocolate. They became my go to PMS cookie. I craved them every time. There were like 10 in a box for about 10 dollors. Not really, but close.

Darby came out of church the other day with a little gift box from one of her leaders, filled with a homemade, much better version of those cookies and I about died. It's been years since I've had one of those and it brought me back to all those PMS days...breakups...the list goes on. Fun times.

I immediately called for the recipe. They are that good. Soft chocolate cookie, melted marshmallow all covered in chocolate...It doesn't get much better.

Surprise Cookies
Jen Walsh
Martha Stewart
Makes about 2 1/2 dozen



For the cookies:

1 3/4 cup flour

3/4 cup unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. coarse salt
1/2 cup (1 stick) unsalted butter, room temp.
1 cup granulated sugar
1 large egg
1/2 cup whole milk
1 tsp. pure vanilla extract
About 15 large marshmallows, halved crosswise



For the frosting:
3 cups confectioner's sugar
6 Tbs. unsalted butter, room temp.
1/4 cup plus 1 1/2 tsps. unsweetened cocoa powder
1/4 cup plus 2 Tbs. whole milk
3/4 tsps. pure vanilla extract

1. Preheat oven to 375 degrees. Make cookies: Sift together flour, cocoa powder, baking soda, and salt into a bowl.

2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, about 2 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla. Mix in flour mixture, 1/2 cup at a time until combined.

3. Drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through until firm, 8-10 minutes. Immediately press a marshmallow half on top of each cookie. Bake until marshmallow begins to melt, 2 minutes more. Let cool completely on wire racks.

4. Make frosting: Put confectioner's sugar in a medium bowl. Melt butter with the cocoa powder in a saucepan over medium heat, stirring occasionally. Add butter mixture to the confectioner's sugar. Whisk in milk and vanilla.

5. Spread about 1 Tbs. of frosting on top of each cookie to cover marshmallow. Let stand until set, about 10 minutes. Cookies can be stored in single layers in airtight containers at room temperature up to 2 days.