Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Surprise Cookies 3.6 (287) 54 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 35 mins Yield: 2 dozen These delicious treats were inspired by mugs of hot chocolate topped with marshmallows. 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 12 large marshmallows, cut in half horizontally Chocolate Frosting for Surprise Cookies Directions Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside. 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 vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined. Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes. Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begin to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered. Cook's Notes If you're putting two sheets in the oven at a time, switch top and bottom sheets halfway through for more even baking. To stack cookies, wait until frosting dries, then place waxed paper in between the layers to keep the frosting from smearing. Rate it Print