I love sprinkles. Although I don’t use them often, I have an obsession on buying sprinkles and cupcake liners, especially after the holidays when they are on sale. I wanted to use my rainbow nonpareils, but instead of making cupcakes, I made Sundae Cookies. I’m not a good decorator, but I thought I did a nice job making these cute.
I printed this recipe last year and stored it in one of my many binders. As I was going through it, I was in the mood for a marshmallowy treat. Plus I had maraschino cherries to use from my cherry chocolate blossoms. The original recipe didn’t call for sprinkles, but I thought the addition made them more like a sundae. I cut the recipe in half and got a dozen cookies.
- 3/4 cup flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup brown sugar
- 1/4 cup butter
- 1 Tbsp water
- 4 tsp oil (divided into 1 1/2 tsp + 1 Tbsp)
- 1 tsp baking powder
- 1/2 tsp vanilla
- 3 Tbsp cocoa powder
- 1 Tbsp milk
- 2 Tbsp cherry juice
- 2 Tbsp maraschino cherries, chopped
- 6 large marshmallows, cut in half
- 2 Tbsp butter
- 3 oz semi-sweet chocolate
- 2 tsp corn syrup
- 1/8 tsp vanilla
- 12 whole maraschino cherries
- Preheat oven to 350F. Line one cookie sheet with parchment paper.
- For the cookies: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the brown sugar, butter, water, 1 1/2 tsp oil, baking powder, and vanilla until well blended. Add cocoa and 1 Tbsp oil; mix well. Add milk and cherry juice. Add dry ingredients. Stir in cherries.
- Drop the dough by teaspoons onto cookie sheet. Bake 12 minutes. As soon as they come out, press a marshmallow half on top of each cookie. Let cool until sturdy enough to transfer to cooling rack.
- For the chocolate sauce: In microwave-safe bowl, melt the butter. Stir in chocolate and corn syrup. Microwave in 15 second intervals until melted and combined. Stir in vanilla. Spoon over each marshmallow, covering it completely. Top with sprinkles and a cherry.
Source: Cookie Madness