Peppermint Chocolate Marshmallow Cookies

🧂 Ingredients

• 1 ¾ cups all-purpose flour
• ¾ cup cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup 1 stick unsalted butter, softened
• 1 cup sugar
• 1 large egg
• ½ cup milk
• 1 teaspoon pure vanilla extract
• ¼ teaspoon peppermint extract
• 30 peppermint swirl marshmallows

  sliced in half
• 3 cups confectioners’ sugar
• 6 tablespoons unsalted butter

  melted and cooled
• ¼ cup plus 1 ½ teaspoon cocoa powder
• ¼ cup plus 2 tablespoon milk
• ¾ teaspoon pure vanilla extract

Instructions

• 1 Preheat the oven to 375°F. 
• 2 In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
• 3 In the bowl of an electric mixer fitted with the paddle attachment, cream
  together butter and sugar until light and fluffy, about 2 minutes. Add egg,
  milk, and extracts, and beat until well combined. Add the flour mixture and mix
  on low speed until combined.
• 4 Using a tablespoon or 1 ¾-inch ice cream scoop (#40), drop portions of dough
  onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to
  spread and become firm, 7 to 10 minutes.
• 5 Remove the baking sheets from the oven and place a marshmallow, cut-side down,
  in the center of each cookie, pressing down slightly. Return to the oven and
  continue baking until the marshmallows begin to melt, 2 to 2 ½ minutes.
• 6 Transfer the cookies to a wire rack to cool completely before frosting. To
  frost, spread about 1 tablespoon of frosting over each marshmallow, starting in
  the center and continuing outward until the marshmallow is covered.
• 7 Place confectioners’ sugar in a medium bowl. Whisk in butter and cocoa powder.
  Add milk and vanilla, and whisk until well combined.

Nutrition Info