It's that time of year. The time when resolutioners are at full-swing at the gym. The time of year when people think "I'm really gonna do it this year".
And they might. They really might!
But, I wish they would just go home and come back another day. You see, I don't have a problem with people getting in shape, but I have a problem with "a new year, a new you".
I say you should change your body and your lifestyle because it's a Tuesday, not because it's a new year. I mean, come on. New years resolutions are so last season. Can I get an amen?
On that note, these cookies are fantastic. I recommend making them as soon as possible. I also recommend shortening the baking time by a minute, as these cookies were a tad dry.
Not dry enough however that they didn't get devoured in my house.
There is butter, there is whole milk, there is sugar, there is white flour, there is an egg.
That's how I do it. I stuff my face with a cookie (or two) and head the the gym. And I try really hard during the week to eat healthy things. I think it's all about balance and trying to slowly achieve what you want.
Things that are achieved slowly in life tend to last the longest, and they tend to be the best. I'm a bit late, but happy new year to you! Now eat a cookie.
adapted from: Martha Stewart Cookies
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
12 large marshmallows, cut in half horizontally
Chocolate Frosting for Surprise Cookies
Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
Remove baking sheets from oven, and place a marshmallow, cut-side down, 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.
Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.