Fudgy Marshmallow Stuffed Cookies (Print Version)
# Ingredients:
01 -
113g unsalted butter, melted and left to cool a little
02 -
165g all-purpose flour
03 -
55g Dutch-process cocoa powder
04 -
3/4 teaspoon baking soda
05 -
1/2 teaspoon salt
06 -
135g light brown sugar
07 -
50g granulated white sugar
08 -
1 large egg, at room temperature
09 -
1 teaspoon vanilla extract
10 -
3/4 cup mini marshmallows
11 -
1 teaspoon demerara or turbinado sugar for topping (optional)
# Instructions:
01 -
Start by melting your butter and setting it aside so it can cool down a bit. Get your oven heating to 180°C (350°F, or 160°C if you're using a fan oven). Grab two big baking trays and line them with parchment paper.
02 -
In a medium-sized bowl, whisk together your flour, cocoa powder, baking soda, and salt until everything's evenly combined. Set this bowl aside for now.
03 -
In a larger mixing bowl, pour your melted butter over both sugars. Use a whisk to beat them together until they're thoroughly mixed and smooth.
04 -
Crack in your egg and pour in the vanilla extract. Whisk everything together until the mixture looks silky and well blended.
05 -
Pour your flour mixture into the bowl with the wet ingredients. Switch to a spatula and gently fold everything together until you don't see any more dry streaks. Don't overmix—just until it comes together.
06 -
Give your dough a 10-minute break before you start shaping. This little rest makes it way easier to work with and helps your cookies hold their shape better in the oven.
07 -
Scoop out about 2 tablespoons of dough and shape it into a ball. Press your thumb into the center to create a little well, then tuck 6 mini marshmallows inside. Carefully pinch the edges of the dough back together, sealing the marshmallows completely inside.
08 -
Gently roll each stuffed ball between your palms to make it nice and round. Place them on your prepared baking trays, spacing them about 2 inches apart so they have room to spread.
09 -
If you're using the demerara sugar, sprinkle just a tiny bit on top of each cookie. Pop the trays in the oven and bake for 9 to 10 minutes.
10 -
As soon as you pull the trays from the oven, grab a round cookie cutter that's slightly bigger than your cookies. Gently swirl it around each cookie to nudge them into perfect circles and make them a little thicker.
11 -
Let your cookies sit on the trays for about 10 to 15 minutes until they're firm enough to move without breaking. Then transfer them to a wire rack to finish cooling. They'll firm up even more as they cool down.
# Notes:
01 -
For the most accurate results, it's best to weigh your ingredients using a kitchen scale, especially for flour and sugar.
02 -
Every oven bakes a little differently, so peek at your cookies around the 8-minute mark. They should look set and dry on top but will still feel quite soft.
03 -
You can swap Dutch-process cocoa with regular unsweetened cocoa powder if that's what you have on hand.
04 -
Make absolutely sure your dough is sealed well around the marshmallows. If they leak out the sides or bottom, they can stick to your tray. When sealed properly inside, they'll just peek through cracks on top.
05 -
Let your melted butter cool to at least lukewarm before mixing it with the other ingredients.
06 -
If you can't weigh ingredients, use the spoon-and-level method rather than scooping directly from the bag.