Hot Chocolate Surprise Cookies

I was flipping through my Martha Stewart Cookies Cookbook when I was trying to decide what to make for my holiday baking and came across these gems. She describes them as having all of the flavors of hot chocolate and they certainly do. These turned out fabulously!! Adam tried one and immediately reached for another. These are the kind of cookies that you immediately just have to say "Mmm! These are so good!" They are soft and sweet, but not super rich. They might just be the best cookies I've had in a while. I will be making these again, probably next week for our Christmas gathering! I did provide the link to the recipe online below, but it's slightly different from what's in her cookies book, so I made sure and changed the recipe below to reflect what she had in her Cookies Cookbook as she must've made some improvements. Give these out for your holiday treats, and your friends will be thanking you over and over again!

Hot Chocolate Surprise Cookies
Source: Martha Stewart Cookies

Makes about 2 1/2 dozen

Ingredients:
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not dutch process)
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
15 large marshmallows, halved crosswise

Chocolate Frosting:
3 cups confectioners' sugar
6 tablespoons unsalted butter, room temperature
1/4 cup plus 1 1/2 tsp. unsweetened cocoa powder (not dutch process)
1/4 cup plus two tablespoons milk
3/4 teaspoon pure vanilla extract

Directions
Preheat oven to 375 degrees.

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes.

Reduce speed to low and add egg, milk, and vanilla, and beat until well incorporated.

Slowly add flour mixture 1/2 cup at a time until combined.
Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, about 2 inches apart. Bake cookies, rotating half way through, until firm 8 to 10 minutes. Remove baking sheets from oven, and immediately place a marshmallow half 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.

For Frosting:

Place confectioners' sugar in a medium bowl.

In a saucepan, melt butter and cocoa powder over medium-low heat, stirring occassionally until butter melts. Add butter mixture to confectioners' sugar. Whisk in milk and vanilla until smooth.

To Assemble:

Spread about 1 tablespoon of frosting over the top of each cookie, until marshmallow is covered. Let stand until set, about 10 minutes. Store in single layers in airtight containers at room temperature for up to two days.