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Show-stoppers to look at and heavenly chocolate in the mouth, these rich brownie cookies have a luscious marshmallow filling. Great for bake sales and kitchen gifts, and they ship well.
Prep Time: 45 minutes
Cook Time: 30 minutes
Ingredients:
- 1-1/2 cups (6-1/4 ounces) unbleached all-purpose flour
- 1-1/2 cups (10-1/2 ounces) sugar
- 1-1/2 tsp baking powder
- 3/4 tsp salt
- 6 Tbsp (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
- 1/2 cup miniature semisweet chocolate chips
- 1/4 cup powdered confectioners' sugar
- 3 cups (about) miniature marshmallows (or large marshmallows cut in half), at room temperature
Preparation:
In a large bowl, combine flour, sugar, baking powder, and salt until evenly mixed. Set aside.
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 30 to 45 minutes.
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.
Bake the first sheet of sugar-powdered cookies for about12 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 on each warm cookie. Return to the hot oven for 1 minute 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. Store in a covered container. These ship well.
Yield: about 4 dozen cookies, depending on size
Marshmallow Brownie Sandwich Cookies Recipe Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
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 30 to 45 minutes.
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.
Bake the first sheet of sugar-powdered cookies for about12 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 on each warm cookie. Return to the hot oven for 1 minute 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. Store in a covered container. These ship well.
Yield: about 4 dozen cookies, depending on size
Marshmallow Brownie Sandwich Cookies Recipe Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
