Chocolate Caramel Marshmallow Cookies
Chocolate lovers will delight in these easy caramel-chocolate cookies. Bake caramel-filled chocolates into brownielike bases, melt marshmallow on the tops and finish with a satiny, dark chocolate glaze.
- 20 min.
- 10 min.
- Cover cookie sheets with parchment paper. In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder and salt.
- In a large bowl, beat butter and brown sugar with an electric mixer on medium about 1 minute or until well combined. Beat in egg, vanilla and sour cream until smooth. Stir in flour mixture. Cover and chill 1 to
2 hours or until the dough is firm enough to shape.
- Preheat oven to 350°F. Shape dough into 1¼-inch balls. Place 2 inches apart on prepared cookie sheets. Push a caramel-filled chocolate candy into the center of each ball of dough.
- Bake for 8 minutes. Remove from oven; top each with a marshmallow. Return to oven and bake 2 minutes more. Cool on cookie sheet 2 minutes before removing. Transfer to wire rack to cool completely.
In a medium saucepan, melt chocolate and butter over medium-low heat, stirring frequently. Remove from heat. Stir in powdered sugar and the hot water until smooth and shiny. Add additional hot water if necessary, ½ teaspoon at a time, to reach desired consistency. Spoon over cooled cookies. Store glazed cookies in an airtight container at room temperature for up to three days.