So this cookie was a popular choice at a recent meeting I attended. There were lots of “ooo’s” and ahh’s”…and of course I said “but they are so easy to make”!
Apparently, that was “easy for me to say”.
They actually are incredibly easy to make…and incredibly fudgy!
Eat them warm out of the oven or fill them with a creamy marshmallowy filling (they will be like giant woopie pies!)
Eat them warm out of the oven or fill them with a creamy marshmallowy filling (they will be like giant woopie pies!)
Chocolate Crackle Cookies
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Prep time:
Cook time:
Total time:
Ingredients
- 1 cup dark chocolate, chopped, melted and cooled
- 1 1/4 cups all-purpose flour
- 1/2 cup dark cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened to room temperature
- 1 1/2 cups sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/3 cup milk
- 3/4 cup powdered sugar
- 1 cup butter, softened to room temperature
- 1 1/4 cups powdered sugar
- 1 jar marshmallow cream
Instructions
- Heat oven to 350 degrees. Sift together flour, cocoa, baking powder, and salt.
- Beat 1/2 cup butter and sugar on high speed until light and fluffy. Add eggs and vanilla, and beat beat until well combined. Add 1 cup melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Chill in the refrigerator until firm, about 1 hour.
- Place 1 cup powdered sugar on a plate. Roll dough into smallish balls and then roll in powdered sugar covering well. Place the cookies 2 inches apart on a baking sheet with parchment. Bake until cookies have flattened and cracked on top, 12 to 15 minutes. Cool for two minutes on pan, then transfer to a wire rack to let cool completely.
- If you would like a filling, beat 1 cup butter on high speed until creamy; add 1 1/2 cups powdered sugar and beat until fluffy, stopping to scrape bowl.
- Beat in the marshmallow cream. Spread the filling on the flat side of half of the cookies, then place remaining cookies, flat side in, on filling to make sandwiches.
