Ingredients for the cookies:
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
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 whole milk
1 teaspoon pure vanilla extract
Marshmallows, halved crosswise
Preheat the oven to 375 degrees. Make cookies: sift together flour, cocoa powder, baking soda, and salt into a bowl.
Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla. Mix in flour mixture, 1/2 cup at a time, until combined.
Using a spoon, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating halfway through, until firm, 8 to 10 minutes. Immediately press marshmallow half on top of each cookie. Bake until marshmallows begin to melt, 2 minutes more. Let cool completely on sheets on wire racks.
Ingredients for the frosting:
3 cups confectioners' sugar
6 tablespoons unsalted butter, room temperature
1/4 cup plus 1 1/2 teaspoons unsweetened cocoa powder
1/4 cup plus 2 tablespoons whole milk
3/4 teaspoon pure vanilla extract
Make frosting: Put confectioners' sugar in medium bowl. Melt butter with the cocoa powder in a saucepan over medium-low heat, stirring occasionally. Add butter mixture to the confectioners' sugar. Whisk in vanilla and milk.
Spread about 1 tablespoon of frosting on top of each cookie to cover marshmallow. Let stand until set, about 10 minutes.
Enjoy!
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