Thompson Girls' Recipes

For the cookies:  3 1/2 c. all-purpose flour 1 1/2 c. unsweetened cocoa powder (not Dutch-process) 1 t. baking soda 1 t. salt 1 c. unsalted butter, room temperature 2 c. granulated sugar 2 large eggs 1 c. whole milk 2 t. pure vanilla extract About 30 marshmallows cut in half crosswise.  For the frosting: 6 c. confectioners' sugar 3/4 c. unsalted butter, room temperature 1/2 c. plus 1 T. unsweetened cocoa powder 3/4 c. whole milk 1 1/2 t. pure vanilla extract Directions: 1. Preheat oven to 350 F. Sift together flour, cocoa, baking soda, and salt into a bowl 2. Mix butter and sugar on medium-high speed until pale and fluffy--about two minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla. Mix in flour mixture slowly until combined.  3. Using a 1 inch cookie scoop, drop dough onto cookie sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating half-way though, until firm, about 8-9 min. Immediately press a marshmallow half on top of each cookie.