It was a stormy and gloomy Saturday afternoon. I was intent on completing chores around the house. My daughter was intent on finding something fun to do while stuck inside. Imagine my delight when she decided that she wanted to bake some cookies all by herself. She declared that I was only to help her if she needed it and to take care of the parts involving the oven. Of course she picked a recipe from our very favorite cookbook, Martha Stewart’s Cookies.
(from Martha Stewart’s Cookies)
For the cookies:
- 1 1/4 cup flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp coarse salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup white sugar
- 1 egg
- 1/2 cup milk
- 1 tsp vanilla
- About 15 marshmallows, cut in half
For the frosting:
- 3 cups confectioner’s sugar
- 6 Tbsp unsalted butter, room temperature
- 1/4 cup plus 1 1/2 tsp unsweetened cocoa powder
- 1/4 cup plus 2 Tbsp milk
- 1 tsp vanilla
Preheat the oven to 375° F. Prepare the cookie dough.
Either sift together the flour, cocoa powder, baking soda, and salt or place in a medium bowl and lightly mix together with a fork. (My daughter loves using the sifter.)
In another bowl, use an electric mixer to cream together the butter and sugar. Add egg, milk and vanilla and mix again.
Add the flour mixture 1/2 a cup at a time mixing on low speed until all the flour is fully incorporated.
Using a large cookie scoop, drop cookies onto a lined baking sheet about 2 inches apart. Bake for 8 to 10 minutes, rotating halfway through.
Once you remove from the oven press a marshmallow half into each cookie. You need to do this step right away. Cool completely on wire racks.
For the frosting, add the confectioner’s sugar to a medium bowl and set aside. Melt the butter in a sauce-pan over medium-low heat. Add the cocoa powder to the melted butter and stir together. Pour the butter mixture over the confectioners sugar. Stir in the milk and vanilla.
Cover the marshmallows on top of each cookie with frosting and let stand uncovered until the frosting is set. It will take about 10 minutes. Store the cookies covered in a single layer up to 2 days at room temperature.
So at 9-years-old my daughter is confident enough to bake some pretty amazing cookies. The cookies were instrumental in getting both kids to try a new food at dinner that night. If they didn’t try our chicken pot pie, then they wouldn’t be able to have any cookies for dessert. They both ended up liking the chicken pot pie and they wouldn’t have tried it otherwise.