Martha Stewart Surprise Cookies

Martha Stewart Surprise Cookies are easy cocoa rounds with a gooey melted marshmallow hiding under rich chocolate frosting. Cocoa powder, butter, and vanilla go into the dough, making two dozen cozy treats for holiday baking or a winter cookie swap.

Hot chocolate inspired these cocoa treats, and the marshmallow goes on halfway through baking so it softens without disappearing. Frost them only when fully cool, since warm cookies turn the chocolate frosting into a sticky mess.

Martha Stewart Surprise Cookies

Recipe by Sandra

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Dark, fudgy cocoa dough wrapped around a half-melted marshmallow, all hidden under a thick coat of chocolate frosting that cracks when you press it.

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
  

• 12 large marshmallows, cut in half horizontally
  

• Chocolate Frosting for Surprise Cookies
  

Directions

• Preheat and prep. Heat oven to 375 degrees. Line baking sheets with parchment paper.
• Mix the dry ingredients. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl and set aside.
• Cream the butter mixture. Beat butter and sugar with an electric mixer on medium-high until light and fluffy, about 2 minutes. Add egg, milk, and vanilla and beat until combined. Reduce speed to low and gradually add the flour mixture, beating until just incorporated.
• Shape and bake with marshmallows. Using a 1 3/4-inch ice cream scoop, drop dough 2 inches apart on prepared sheets. Bake 10 to 12 minutes, then remove from oven and press a marshmallow half, cut side down, into each cookie. Return to oven and bake 2 to 2 1/2 minutes more. Transfer to wire racks to cool completely.
• Frost the cookies. Spread about 1 tablespoon of frosting over each cooled cookie, covering the marshmallow completely.

Tools for this recipe

• Nordic Ware half sheet pan, KitchenAid 5-speed hand mixer, OXO medium cookie scoop, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

Frequently Asked Questions

Can I use store-bought frosting instead of homemade?

Any chocolate frosting from a can works here. Chill it for 15 minutes first so it holds shape over the marshmallow, since canned frosting is thinner than homemade. You need about 1 1/2 cups total for all 24 cookies.

How long do surprise cookies stay fresh?

Layer them in an airtight container with waxed paper between layers so the frosting does not smear, and they keep at room temperature for up to 3 days. After that the marshmallow turns rubbery, so freeze any extras within the first day or two. Frozen cookies thaw in about 20 minutes on the counter.

Can I make the cookie dough ahead of time?

The dough holds well in the fridge for up to 2 days, wrapped tightly in plastic wrap. Scoop it into balls before chilling to save time on baking day. Cold dough may need an extra minute in the oven, so watch the first batch and pull them when the edges look set.

What can I use instead of an electric mixer?

A sturdy wooden spoon works for this dough since it is a drop cookie, not a stiff butter cookie. Cream the butter and sugar by hand for about 4 minutes until the mixture looks pale and fluffy. The rest of the ingredients fold in quickly after that.

Why did my marshmallows melt flat instead of staying puffy?

They went back in the oven too long, so keep the second bake to exactly 2 minutes and pull the sheet when the marshmallows just start to soften. Cutting them cleanly in half with a knife dipped in warm water also helps them hold their shape. Press each half gently onto the cookie, cut-side down, so the sticky side grips the surface.