click this Sadly, I missed last week’s post, but this week I have what I believe is my best post yet!! J went bow-hunting on Sunday so I took advantage of that time to do a little baking. There’s nothing quite like the smell of chocolate baking in the oven, so I was definitely in heaven. I am not typically a marshmallow fan, so I planned these as more of a treat for my co-workers than anything else, but I always like to taste-test before passing anything that I’ve made off to others.
next Brenda of Meal Planning Magic created this lovely blog hop a few years back…to help our readers (and ourselves!) with ideas, planning, and pre-preparation for the upcoming holidays. There is even a page on Pinterest where all the goodies of new and old can be seen! If you are interested in joining in on the blogging fun, visit Brenda’s blog for information on how.
- 1 stick (1/2 cup) unsalted butter
- 5 bars (4 oz. each) semi-sweet chocolate (3 bars (12 oz) broken into pieces, 1-1 1/2 bars cut into 1-inch squares, and the rest for garnish)
- 1 ½ cups flour
- ¼ cup unsweetened cocoa powder (I used Special Dark cocoa powder)
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 ¼ cups light brown sugar
- 3 eggs, at room temperature
- 1 ½ tsp pure vanilla extract
- ~30 marshmallows (I used 26)
- In a medium saucepan, melt the butter and the broken up 12 ounces of chocolate, stirring frequently, over medium heat. Let cool for 15 minutes.
- While the chocolate is cooling, combine the flour, cocoa powder, baking powder and salt in a medium bowl and whisk together.
- In the bowl of a stand mixer (or a large bowl if you are using a hand mixer), add the sugar, eggs and vanilla and mix on low speed until smooth, about 2 minutes.
- Mix in the cooled chocolate mixture until just blended, then add the flour mixture in 2 batches, mixing on low speed until just combined. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour.
- Preheat oven to 325 degrees F. Line 2 large baking sheets with foil or parchment paper. Using a tablespoon (I used a medium sized cookie scoop), scoop the dough and roll between your palms to form 1-inch balls. Arrange balls 2 inches apart on each cookie sheet, flattening slightly (the number of balls you can fit on the sheet will depend on the size – I was able to get 20 on a large sheet, 16 on a medium sheet). Bake until the tops of the cookies crack, about 12 minutes.
- Meanwhile, snip marshmallows in half crosswise and stick 1 of the 1-inch squares of chocolate onto each of the cut (sticky) sides. (Cut as you go, however many you need per sheet in the oven.)
- Remove the cookie sheets from the oven and gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows are just softened, about 4 minutes.
- Transfer the pans to racks to cool for 5 minutes and grate the remaining chocolate over the hot cookies. Transfer the cookies to racks to cool completely. Repeat the process with the remaining dough, marshmallows and chocolate.