Triple Chocolate Marshmallow Cookies

 

Four years ago, when my oldest daughter started marching band (yes, I promise this does relate to the cookies), I went to my first-ever high school football game. Everyone had on their team colors and shirts with our school name, but I told my husband, "I want a shirt that says, 'I'm just here for the band.'" I meant no disrespect for the football team, but I wanted to demonstrate my allegiance and passion for our under-appreciated marching band. 

We did end up getting shirts made, but my point is this: I know you're just here for the cookies. March on.

Triple Chocolate Marshmallow Cookies {print}

**Annoying-but-worth-it fact: the dough for these cookies cooperates better if you allow about an hour for chilling.**

What you need:
24 large round marshmallow OR 12 "s'more marshmallows," such as Jet-Puffed S'moreMallows (these are now available year-round, praise the Lord, in the marshmallow section of the grocery store...they're more tender and marshmallowy than other shapes on account of more marshmallow interior and less exterior cornstarchy coating)

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup granulated sugar

1/3 cup firmly packed brown sugar

1 egg

1 teaspoon vanilla

1 1/2 cups plus 2 tablespoons all-purpose flour

2 packets (about 1 ounce each) instant cocoa mix (do not use sugar-free...I love Swiss Miss Dark Chocolate Sensation)

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/3 cup semisweet chocolate chips or chunks

1/3 cup milk chocolate chips or chunks or mini "kisses"

What to do:
1. Before you do anything else on these cookies (and you can do this up to several months ahead of time!), cut your marshmallows into pieces with kitchen scissors you've coated with vegetable oil or cooking spray: if you're using large round marshmallows, cut them in half horizontally. If you're using s'more marshmallows, cut them into sixths. Put your cut marshmallows in the freezer until further notice. You're going to all this hassle because marshmallows tend to disappear in the oven if they haven't been given the deep chill first. It will be worth the work, I promise.

2. Cream the butter and both sugars together until light and fluffy. Beat in the egg and the vanilla.

3. In a separate bowl, whisk together the flour, the NOT-sugar-free cocoa mix packets, the baking powder and baking soda, and salt.

4. Add the dry ingredients to your butter-sugar mixture and mix just until combined. 

5. Stir in the semisweet and milk chocolate chips/chunks.

6. Cover and chill for an hour. Your marshmallow pieces should still be camping out in the freezer.

7. Preheat your oven to 350 degrees. Coat a baking sheet with nonstick cooking spray or line it with parchment paper.

8. Form 1 1/2 tablespoon portions of dough into balls and place about an inch apart on the baking sheet. Do not flatten them. Your marshmallow pieces should STILL be in the freezer.

9. Bake the cookies for 4 minutes. Remove your marshmallow pieces from the freezer; open the oven door; and place marshmallow pieces in the center of each cookie. If you cut up large round marshmallows, use 2 pieces; if you cut up square "s'more marshmallows," use 3 pieces. You can overlap them a little.

10. Close the oven door. Return your remaining marshmallow pieces to the freezer, and bake the cookies for 4 more minutes. The marshmallows should be a least a little browned, and the cookie edges should be just starting to crack. Don't overbake these...gooey is good.

11. Remove from oven and cool on the cookie sheet for 2 minutes before removing to a wire rack to cool a little more or completely. If you have a kitchen blow torch (my favorite kitchen tool, as evidenced by its spot on this list), you can fire it up and give your marshmallows a little campfire-esque burn.

12. Repeat with remaining dough and marshmallow pieces (although you'll probably have some of those left over). Makes 18-24 cookies.

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The back of the aforementioned shirt, in case you've just been dying of curiosity...

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