Marshmallow Brownie Cookies with Fudge Frosting
 
 
Author:
Recipe type: Dessert/Cookies
Serves: 48
Ingredients
  • 1¼ cup softened butter or shortening (I like to use half butter and half shortening.)
  • 1⅓ cup granulated sugar
  • 1⅓ cup brown sugar, do not pack
  • 3 eggs
  • 2 tsp vanilla
  • 3 cups all-purpose flour
  • 1 cup cocoa (If you do not want these super chocolaty, use ⅔ cup cocoa and an extra ⅓ cup flour.)
  • 2 tsp baking soda
  • ½ tsp salt
  • 24 large marshmallows
  • ⅓ cup butter
  • 3 tbsp cocoa powder
  • 3 tbsp heavy whipping cream or evaporated milk
  • 1 tsp vanilla
  • 2¼ cups powdered sugar
Instructions
  1. Preheat oven to 350 degrees and prep two cookie sheets with parchment paper. Set aside
  2. Using kitchen sheers or a sharp serrated knife, cut the 24 large marshmallows in half and set them aside.
  3. With a hand mixer or in your stand mixer, cream together the softened butter, granulated sugar and brown sugar. Mix on medium speed until butter is incorporated into sugars.
  4. Add the three eggs one at a time and then add the vanilla. Mix for one minute on medium speed.
  5. In a separate mixing bowl, combine, flour, cocoa, baking soda and salt. Mix well and then slowly add a cup at a time into the butter/sugar mixture. Mix until combined.
  6. Using a cookie scoop, drop cookie dough by the scoopful onto the prepared cookie sheets. Leave 2 inches between each cookie dough ball. You sould be able to get at least 12 cookies on one cookie sheet.
  7. Bake cookies for 8 minutes, careful open oven and place one of the marshmallow pieces (the ones you cut in half) gently on the top of each cookie, being careful to get it in the center.
  8. Bake for an additional 2 minutes.
  9. Remove from oven and allow to cool on the cookie sheet for 2 minutes. While cookies are cooling, you can spread the marshmallow if you want to, or you can leave it the way it is. I like to lightly grab each side of it and pull it open, and then take one side up and one side down, sort of making an "S" shape. I do this so that more of the cookie will have marshmallow on it when you take a bite.
  10. After the two minutes on the cookie sheet, transfer the cookies to a cooling rack. The cookies will be a little fragile until they are completely cooled, so be careful not to break them.
  11. Repeat each of these steps until you have cooked all of the cookies and they are all out of the oven and cooling.
  12. While cookies continue to cool, prepare the frosting by putting the butter, the cocoa and the heavy whipping cream or evaporated milk into a small saucepan. Turn it on to medium-high heat and use a whisk to stir it and get out any clumps of cocoa. When mixture comes to a boil, remove it from heat and add vanilla and 2¼ cups of powdered sugar. Whisk those ingredients in until frosting is smooth. Using a regular spoon, put a spoon of frosting on each cookie and spread it around as evenly as possible. Let cookies cool completely.
  13. Store cookies in an airtight container.
Recipe by Real Life Dinner at https://reallifedinner.com/marshmallow-brownie-cookies-fudge-frosting/