Chocolate Crinkle & Marshmallow Surprise Cookies

Ingredients:

• ½ cup safflower oil
• 4 oz unsweetened baking chocolate; melted & cooled
• 2 cups organic granulated sugar
• 2 teaspoons pure vanilla extract
• 4 organic brown eggs
• 2 cups organic all-purpose flour
• 2 tsp baking powder
• ½ tsp sea salt
• Topping:
• ½ cup organic powdered sugar (for Chocolate Crinkle version)

Directions:

• Melt Chocolate & set aside.
• In large bowl, mix oil, (melted cooled) chocolate, granulated sugar and vanilla.
• Stir in eggs, one at a time.
• In separate bowl combine flour, baking powder and salt; mix into wet chocolate mixture.
• Cover; refrigerate at least 2 hours.
• Add parchment paper to cookie sheet.
• Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls.
• Place about 2 inches apart on cookie sheets; bake.
• Immediately remove from cookie sheets to cooling racks.

Options

Double Chocolate Version:

• Add two cups of chocolate chips after dough has been refrigerated.

Marshmallow Surprise Version:

• Do not roll in powdered sugar.
• Cut a 48 marshmallows in half (or if you use mini-marshmallows cover the top of cookie, my fam likes the big marshmallows best) and 2 minutes before cookies come out of oven place (press firmly) two halves of marshmallows in center of each cookie and place back in oven for 2-3 more minutes.
• Remove from oven when done and cool completely. 
•  Frost tops covering marshmallow completely with buttercream chocolate frosting.

Ready to Frost with the Chocolate Buttercream Frosting

Cook Temp: 350°F 
Cook Time: Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. 
Notes: The Marshmallow Surprise version Is always a favorite every time I bring it to any gathering. I make it as a tradition every Halloween and give it away to all of the neighbors along with my homemade caramel corn. 
Yields: 18 Cookies