Ingredients
- ½ cup butter, brought to room temperature
- 1 cup dark brown sugar
- 1 egg, brought to room temperature
- 2 ½ t vanilla
- 1 t baking soda
- ½ t salt
- ½ cup dark cocoa powder
- 1 ¼ cups flour
- 9 or 10 marshmallows
Directions
Throw the butter and brown sugar into a bowl and mix for a minute or two, until well blended. Next, add in the egg, vanilla, baking soda, salt and cocoa powder and mix again until (again) everything is well blended.Add in the flour, a bit at a time so it doesn’t go flying everywhere and mix until just combined.
Put the entire bowl in the fridge for about 10 minutes to cool a bit. I’ll usually use this time to clean up and to line the baking sheets with parchment paper.
Also during this time, take your marshmallows out and cut each in half.
Take your dough out of the fridge and scoop up heaping tablespoon-sized balls of dough. The key here is to make the dough just big enough to completely cover the half marshmallow.
Take your scooped dough, flatten it a bit with your hands and put a half marshmallow on top. Fold the dough around the marshmallow and roll the whole thing in your hand. What you want to do is make sure the marshmallow is completely covered by the dough, with no marshmallow peeking through. If there is, the marshmallow will get all over your baking sheet and will likely burn.
Place your cookie balls (with no marshmallow showing!) on the prepared cookie sheet, 6 to a sheet.
Bake at 350 for about 8 minutes, or until the edges of the cookies start to look a little crisp.
Take the sheets out of the oven and let the cookies rest for a few minutes, then transfer the cookies to a wire rack to cool completely.
Makes about 18 – 20 cookies!
Ugly Desserts 