Prep Time: 45 minutes
Cook Time: 30 minutes
Chilling Time: 1 hour
Total Time: 2 hours, 15 minutes
Yield: 4 dozen
- 1-1/2 cups (6-1/4 ounces) unbleached all-purpose flour
- 1-1/2 cups (10-1/2 ounces) sugar
- 1-1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 6 Tablespoons (3/4 stick, 3 ounces) unsalted butter, melted and cooled to room temperature
- 3/4 cup (2-1/4 ounces) cocoa powder, Ghiradelli preferred
- 3 large eggs, at room temperature
- 1 tsp vanilla extract extract
- 1/2 cup miniature semisweet chocolate chips
- 1/2 cup powdered confectioners' sugar
- 3 cups (about) miniature marshmallows (or large marshmallows cut in thirds), at room temperature
Scrape the melted butter into a smaller bowl with a spatula and add the cocoa powder. Stir until combined and no lumps remain. Mix vanilla extract with eggs, then whisk into cocoa butter mixture. It will become very thick.
Add wet mixture to dry flour mixture and mix thoroughly by hand. This will take some time and muscle. It will eventually reach the consistency of stiff brownie batter. Fold in chocolate chips. Refrigerate dough for 1 hour to firm up.
Preheat oven to 350 degrees F. Line two baking sheets with Silpat baking liners or parchment paper. (If you do not line the baking sheets, be sure to lightly grease them.)
Roll dough into balls about the size of a dime. Place equal amounts on two separate prepared baking sheets 1-1/2 inches apart. Roll half of the dough balls in powdered sugar and leave the other half plain. (Save the remaining sugar for later.)
Bake the first sheet of sugar-powdered cookies for about 12 minutes. The cookies will spread, puff up a bit, and crackle on top. The longer you cook them, the more crispy they will become. Let cool 5 minutes on the baking sheet, then move to racks and cool completely. Wait about 15 minutes for the first batch to cool, then bake the second plain batch.
As soon as the second batch of plain cookies come out of the oven, gently press 2 miniature marshmallows (or 1/3 of a large marshmallow) on each warm cookie. Return to the hot oven for 30 seconds maximum. Top each of the warm cookies with one of the cooled cookies on top of the marshmallows, twisting slightly and smashing down gently to form a sandwich.
Let cool 10 minutes on the cookie sheets before using a spatula to remove to racks and cool completely. (Note: If you use large marshmallows, some may squish out creating sticky edges. Simply roll the edges in powdered sugar to coat the stick marshmallow, and they won't stick together.)
Store in a covered container. These ship well.
Yield: about 4 dozen cookies, depending on size
Marshmallow Brownie Sandwich Cookies Recipe Photo © 2013 Peggy Trowbridge Filippone, licensed to About.com, Inc.