. . . and a Narrow Escape From Hell.
The Inspiration: While foraging in my pantry for almonds, I found some packets of Swiss Miss Simply Cocoa mix that expire next month. OMIGOSH. I’m pretty sure that letting chocolate go to waste is The 8th Deadly Sin. Oooooo.
The Question: Could I work it into a cookie recipe before it expires, and thereby avoid the requisite trip to Dante’s Inferno?
The Answer: YES! And just to make sure the cookies would have a true Swiss Miss vibe, I braided my hair beforehand like the Swiss Miss cartoon girl in the old commercials.
The Result: Yodel Ay Hee Hoo! This one’s a keeper! The cookie has a medium chocolate intensity, then you get the chocolate POW! from the dark chocolate center that is hiding under the dreamy, sweet marshmallow. Even when cooled, these cookies are soft. Mmmmmm.
The Recipe is adapted from parts of two recipes I found online. This one, which I cut in half and omitted/changed some ingredients, and this one, from which I got the topping idea. Yield: 22 medium-sized cookies. Recipe can be doubled.
Want to make them? Here’s what you need:
Medium cookie scoop (1 5/8″ diameter)
A tray that will fit into your freezer (you’re gonna freeze the dough)
Cookie sheets (Baking time & temp in recipe are based on use of Airbake cookie sheets.)
Sifter or fine-mesh sieve
10 T butter (1 stick plus 2T)
1/2 C sugar
1/3 C brown sugar
1 t. vanilla
1 T milk
1 1/2 C flour
2 pkgs (.96 oz ea) Swiss Miss Simply Cocoa, dark chocolate flavor
1/2 t. salt
1/2 t. baking soda
1 T milk
1/3 C dark chocolate chips (I used Nestle Toll House Dark Chocolate Morsels)
11 large marshmallows
1. Braid your hair and do a Swiss Miss yodel.
2. Beat butter and sugar on high speed until light and fluffy.
3. Add eggs, vanilla, and milk; beat on medium speed until combined.
4. Combine flour, cocoa mix, salt and baking soda, and gradually add into butter mixture until well blended.
5. Using a medium cookie scoop, scoop cookie dough balls onto parchment-lined baking sheet or any tray that will fit into your freezer. Place the balls close together but not touching. Cover with foil and place in freezer for at least 1 hour. (I left mine in for 6 hours because I had other things to do. You can freeze them overnight as well.)
6. To bake, preheat oven to 350F. Leave dough in freezer until oven is ready.
7. While oven is heating, cut each marshmallow in half.
8. Place frozen dough balls 2 inches apart on parchment-lined baking sheets and place in preheated oven.
9. When tops of cookies have just start to set but are still underbaked, (approx. 9 min, depending on how long dough was in the freezer), remove cookies from the oven. Place 3 dark chocolate morsels in the center of each cookie, and top with a half-marshmallow. Press down a bit so it all sinks into the middle of the cookie.
10. Return tray to oven and bake for another 5 minutes, or until marshmallow is puffy but not brown. Cookies should look not-quite-done. Take them out of the oven anyway.
11. Allow cookies to cool on tray for 5 minutes. They will finish “setting up”, and you’ll have a nice, chewy cookie, even after they’ve cooled completely.
12. Move cookies to cooling rack.
13. Just before serving, sift a little powdered sugar over the cookies. For prettiness. (Picture above was taken before I did this. Oops.)