I have no idea where my family picked up this recipe, but it is one of those oldies but goodies. A dense, almost brownie-like cookie with the perfect amount of marshmallow in the center is the most amazing creation. Be forewarned, these cookies are absolutely addictive—make at least a double batch!
Cookies
½ cup margarine, room temperature
1 cup granulated sugar
1 egg
½ cup almond milk
1 teaspoon vanilla extract
1¾ cups flour
¾ cup cocoa powder
½ teaspoon baking soda
½ teaspoon salt
8 large marshmallows, halved
Glaze
3 tablespoons margarine
2 tablespoons plus ¾ teaspoon cocoa powder
3 tablespoons almond milk
½ teaspoon vanilla extract
1½ cups confectioners’ sugar
Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
Prepare cookie dough: In a bowl, beat together margarine and granulated sugar. Slowly beat in egg, almond milk, and vanilla extract.
Add flour, cocoa powder, baking soda, and salt and beat to combine. Refrigerate dough for 30 minutes.
Form balls, pressing one marshmallow half into the center of each ball. Place on the prepared baking sheet and bake 16 minutes. Allow to cool before glazing.
Prepare the glaze: Melt margarine in a saucepan. Add cocoa powder, almond milk, and vanilla extract, whisking until smooth. Mix in confectioners’ sugar and let stand 15 minutes. Cover cookies with glaze.
Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
Prepare cookie dough: In a bowl, beat together margarine and granulated sugar. Slowly beat in egg, almond milk, and vanilla extract.
Add flour, cocoa powder, baking soda, and salt and beat to combine. Refrigerate dough for 30 minutes.
Form balls, pressing one marshmallow half into the center of each ball. Place on the prepared baking sheet and bake 16 minutes. Allow to cool before glazing.
Prepare the glaze: Melt margarine in a saucepan. Add cocoa powder, almond milk, and vanilla extract, whisking until smooth. Mix in confectioners’ sugar and let stand 15 minutes. Cover cookies with glaze.
Read your cookie recipe carefully before starting. If something is worth doing, it is worth doing right!
Line Your Pans With Parchment Paper. The paper or mat acts as a layer of insulation between the cookies and the direct heat of the baking sheet, which helps keep cookies from spreading any more than you want.
Creaming the butter and sugar is almost always the first step in a cookie recipe. As you cream the butter, you force in tiny air bubbles, which create the structure of the dough and will later help the cookies to rise.
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