Chocolate-Covered Mashmallow Cookies

I know the posting has been light around here lately, and for that I apologize. This weekend wasn't really a time for blogging, more like time for hanging out with my babes and giving them too many hugs. Hug your babes.

Anyway, here are some cookies. Make them for your babes.

Martha says that these cookies are perfect for both holidays and bake sales. Who am I to disagree with Martha? Come on, you know that there isn't any point in disagreeing with Martha. Mostly because they're amazing! Seriously amazing.

Martha Stewart's Chocolate-Covered Marshmallow Cookies 

Ingredients

• 1/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled), plus more for working
• 1/4 cup plus 2 tablespoons whole-wheat flour (spooned and leveled)
• 1/4 teaspoon coarse salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, room temperature
• 3 tablespoons packed light-brown sugar
• 1 large egg
• 9 large marshmallows, halved
• 9 ounces semisweet chocolate, coarsely chopped

Directions

1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flours, salt, baking soda, baking powder, and cinnamon. In a large bowl, using an electric mixer, beat butter and brown sugar on high, scraping down bowl as needed, until light, 4 minutes. Add egg and beat to combine, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat until combined.
2. Drop dough by tablespoonfuls, 3 inches apart, onto two parchment-lined baking sheets. With the bottom of a measuring cup dipped in flour, flatten cookies to 2 inches in diameter. Bake until dry and set, about 7 minutes, rotating sheets halfway through. Remove from oven and top each cookie with a marshmallow half. Bake until marshmallows are soft, 2 minutes.
3. Remove from oven and, with a metal spatula, gently flatten each marshmallow. Let cookies cool completely on sheets on wire racks.
4. Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted, 2 minutes. Remove bowl from pan. Place one cookie at a time on tines of a fork, submerge in chocolate, then tap fork on edge of bowl to remove excess. Place on wire rack set over a baking sheet. Let cookies set in refrigerator, about 10 minutes.