When I was in college there was this cookie store in downtown Eugene, Oregon that made these amazing perfectly soft chocolate cookies topped with marshmallow and then a swirl of chocolate mocha frosting. They also sold cookie dough cones which were sugar ice cream cones filled with scoops of cookie dough! Heavenly, I tell you. Unfortunately, the cookie bakery went out of business before I graduated, leaving me with cravings for those one-of-a-kind cookies.
You can imagine my delight, years later, when the internet first surfaced in the nineties when I came across what sounded like it could be a similar recipe online. I could not wait to test the recipe. Low and behold, with a little bit of tweaking, the delectable Chocolate Marshmallow Cookie with Mocha Frosting came to life!
Chocolate Marshmallow Cookies with Mocha Frosting
Adapted from Steph's Country Kitchen Goodness
Ingredients:
Dough
1 cup butter
1 -1/4 cups sugar
3 large egg yolks
1 teaspoon vanilla
2- 1/4 cups flour
1/3 cup cocoa
1 teaspoon baking soda
1/2 teaspoon cream of tartar
22 large marshmallows, cut in half
Frosting:
16 ounces powdered sugar
2 teaspoons instant coffee powder or espresso powder
3 tablespoons cocoa powder
1/3 cup butter, softened
1 teaspoon vanilla
4-5 tablespoons of cream or milk
Instructions:
1. Preheat oven to 350 degrees.
2. Cream the butter and sugar. Beat in egg yolks and vanilla. Sift together flour, cocoa, baking soda and cream of tartar then stir into butter mixture, mixing well.
3. Scoop into heaping tablespoonfuls (the size of large walnuts) and place on lightly greased cookie sheets or parchment paper. Don't flatten. Bake 10-13 minutes or until tops are slightly cracked and cookies are "almost baked". Cool for one minute while you top each cookie with three marshmallow halves. Return to oven for 2 minutes. Do not overbake these! They must be chewy. Cool for 10 minutes.
4. While cookies bake, prepare frosting. In a medium bowl, sift together sugar, coffee and cocoa. Beat in butter, vanilla and enough cream/milk to make desired spreading consistency. Beat until smooth and creamy. Frost cooled cookies.
The original recipe yielded 15 large cookies but it always seems as if I have more!
