Looking for a Halloween or fall dessert that’s knock-your-socks off good? Step right up, friends. These cookies are the bomb.
I dreamt them up when I passed these bags of pumpkin spice marshmallows in my grocery store. They jumped into my cart and begged to be stuffed in some rich, chocolate cookies and then slathered in homemade, fudgy frosting. I obeyed.
You should too.
(If you like the chocolate/spice combination, add 1/2 teaspoon cinnamon to the flour mixture. I love this, but (sadly) my kids do not, so I left it out this time.)
Cutting it a little short today because we’re getting ready to leave for the WORLD SERIES! GO ROYALLLLLLSSSSS!
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
24-30 pumpkin marshmallows (note these are smaller than full-size mallows...if you use the full-size, you'll need to cut in half.)
Fudgy frosting:
2 cups confectioners' sugar
1/4 cup cocoa powder
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1/4 cup milk
1/4 teaspoon pure vanilla extract
Garnish: Halloween sprinkles
Instructions
Directions:
Preheat oven to 375 degrees.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
Cream butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and extracts, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
Drop dough by rounded tablespoons onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, about 7 minutes.
Remove baking sheets from oven, and place a marshmallow in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 3 minutes. Remove from oven and press down on marshmallows to flatten. (See picture...this is after I pushed down to flatten a bit. Please ignore the bad lighting.) Transfer cookies to a wire rack to cool completely before frosting.
To make the frosting, sift confectioners sugar and cocoa into a medium bowl. Use an electric mixer to stir in butter. Add milk and vanilla, and beat until well-combined.
Spread frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.
Garnish with chopped chocolate mints or mini chocolate chips.
Makes 24-30 cookies
p.s. Store covered in the fridge. I think these are even better on the second and third day!
https://sugarmamacooks.com/pumpkin-marshmallow-stuffed-cookies/
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