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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 48 |
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Adapted from Land O Lakes Ingredients:
1 3/4 cups all-purpose flour |
1 cup instant hot chocolate powdered cocoa mix |
1 teaspoon baking soda |
1/2 teaspoon salt |
12 tablespoons unsalted butter, softened |
1/2 cup granulated sugar |
2 large eggs |
1/4 cup low-fat milk |
1 teaspoon vanilla |
24 large marshmallows, cut in half crosswise |
1 3/4 cups confectioners' sugar |
6 tablespoons unsalted butter |
1/4 cup low-fat milk |
2 tablespoons dutch-processed cocoa powder |
Directions:
1. Preheat oven to 350
2. In a medium bowl, whisk together flour, cocoa mix, baking soda and salt.
3. In a large mixing bowl, beat together butter and sugar until creamy. Add the eggs, one at a time, mixing until combined after each. Mix in milk and vanilla. Add the dry ingredients and mix just until combined.
4. Using a teaspoon cookie scoop, drop the dough onto parchment lined baking sheets. Bake until the cookie are set, about 8 minutes. Remove and carefully place a marshmallow, cut side down, in the center of each cookie. Place back in the oven and continue baking until the marshmallow begins to look puffy, about 1 to 2 minutes. Remove and let cookies sit on the baking sheet for 1 minute before moving them to a wire rack to cool completely.
5. To make the glaze: Place confectioners' sugar in a medium bowl. In a small saucepan, add butter, milk and cocoa. Cook over medium heat until the mixture comes to a boil - let cook for 1 minute. Remove from the heat and let cool for 5 minutes. Pour mixture into the bowl of confectioners' sugar and beat until creamy.
6. Immediately spoon a little of the glaze over each of the cooled cookies.
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