Chocolate Marshmallow Cookies

The name of these cookies really needs a change. Maybe marshmallow explosion cookies or something like that. I have made a number of cookies where you wrap cookie dough around some sort of center, and I think they are so fun to make. People might think that spending all that time making sure the filling is securely encased in dough is tedious, but I love it and find it relaxing in a weird sort of way.

I worked really hard to make sure the marshmallows were completely sealed in, but that didn’t seem to make a difference with these cookies. Every cookie except one had the marshmallow explode through the cookie, which I guess gives the cookie a nice crackly look. Just to prove that all of my cookies aren’t picture-perfect, here is a picture of some of the worst blow-outs.

None the less, they taste really good and they’re pretty fun. It seems like you barely bake the cookies, so they are nice and gooey, which is great with the sticky marshmallow. They are fragile for quite a while after removing them from the oven, so don’t be in too much of a hurry to move them around. These are a little sticky and messy, but they are cookies and shouldn’t be too serious!

15-17 marshmallows

2 cups flour

2/3 cup cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1 cup shortening

1 cup sugar

1/2 cup brown sugar, packed

2 eggs

1 teaspoon vanilla

Sugar

Preheat oven to 400 degrees. Line two baking sheets with silicone baking mats.

With kitchen scissors, cut the marshmallows into thirds, and place in freezer while preparing the cookie dough.

In a small bowl combine the flour, cocoa powder, baking soda and salt. In a large mixer bowl cream the shortening, sugar and brown sugar. Add the eggs and vanilla and beat until combined. Stir in the dry ingredients.

Chill the dough for about 15 minutes and then shape the dough into 45-51 equally-sized balls. Shape each ball of dough around one piece of marshmallow. Roll each ball in sugar and place on the prepared baking sheets.

Bake for 5-6 minutes, until just set. Cool on the cookie sheets before removing to a wire rack.

Recipe from No Biggie