Listen - summer's not over yet. Yea the kids are back in school. You might have to grab a sweater on your way out the door in the morning. And yea Walmart has pumpkins...seriously - totally not kidding...pumpkins. But buck up butter cup, you still have a little more summer to hold onto.
Here, these will help you.
Aren't they adorable - yea they are. These cookies could seriously tame the most fierce sweet tooth.
And now you can hang on to at least one more weekend of summer. You're welcome.
Chocolate Marshmallow Cookies (adapted from bettycrocker.com)
3/4 C sugar
3/4 C butter, softened
1/2 tsp vanilla extract
1 1/2 C all purpose flour
2 Tbsp cocoa powder
1/2 tsp baking soda
1/4 tsp salt
36 large marshmallows (or a bunch of mini marshmallows...in case you've run out of the jumbos but have an abnormally large supply of the minis...just saying)
sprinkles or desired cookie accessories
3/4 C sugar
1/4 C butter
1/4 C milk
1 C chocolate chips (I used milk chocolate)
1-2 Tbsp water
Preheat oven to 375F. In large mixing bowl, cream together 3/4 C sugar, 3/4 C butter, vanilla and egg. Stir in the flour, cocoa, baking soda and salt.
Spoon dough by rounded teaspoonfuls on an ungreased baking sheet, about 2 inches apart.
Bake 8-10 minutes or until cookies look set. Immediately top each cookie with a marshmallow (if using the mini-mallows, use about 6-7 per cookie). Return to oven for another 2 minutes until marshmallows are soft. Remove cookies to wire rack and cool 15 minutes.
While the cookies bake, combine 3/4 C sugar, 1/4 C butter and milk in a small sauce pan over med-high heat. Bring to a boil, stirring occasionally, for 1 minute. Remove from the heat and cool 5 minutes. Add chocolate chips and stir until melted. Add water slowly until glaze is smooth and a thick pouring consistency.
Top each cookie with about 1 Tbsp of glaze. Finish with cute little sprinkles and enjoy!