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#MARSHMALLOW FACE REVEAL CRACKED#

If you like fudgy cookies, bake them for shorter and if you prefer crispier cookies, bake for longer.

Bake for 10-12 minutes or until the cookies are slightly set on the edges.

Arrange cookie dough balls on baking sheet lined with parchment paper with at least 4” in between each cookie.Chill the cookie dough balls in the refrigerator for at least 45 minutes or overnight.

Close the dough around the marshmallows and press remaining chopped chocolate onto the top of each dough ball. Flatten each ball in your hand into a disk and place 6 mini marshmallows or half a large marshmallow into the middle.

Scoop or roll the dough into 12 equal balls and place onto a baking sheet.

Let the dough set in the freezer for 5 minutes so that it firms up enough to scoop.

Add half the chopped chocolate into the dough and fold.

Fold just until you stop seeing any ribbons of dry flour.

Sift flour, cocoa, and baking soda into the bowl.

Add egg and vanilla and whisk (by hand or with a mixer) until thickens and falls off the whisk in ribbons.

Combine melted butter, sugars, and salt in a large bowl, whisk until smooth.

You can use chocolate chips instead if you prefer but I love the shards of chopped chocolate. Marshmallows: I use mini marshmallows for this recipe but you can also use jumbo marshmallows cut in half.Ĭhopped chocolate: Use a mixture of good quality milk and dark chocolate for the most complex chocolate flavour. Natural cocoa powder reacts with the baking soda in this recipe to give them a bit of lift.īaking soda: I use baking soda for giving these cookies the slightest bit of lift. I don’t recommend using dutch processed cocoa powder because it isn’t acidic and won’t give you the best texture in the case of these cupcakes. Natural cocoa powder: Natural cocoa powder will give the cookies a rich chocolate flavour. Scrape the excess off the top with the flat edge off a knife without packing it into the cup. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup.

#MARSHMALLOW FACE REVEAL CRACKED#

This gives the cookies their beautiful cracked tops with marshmallow peaking through.Īll purpose flour: Weigh the flour to get the most accurate results. Large egg: The egg gets whisked into the butter and sugar real well until it forms ribbons and lightens in colour. Brown sugar is what is going to make the cookies perfectly chewy and give it a delicious deep flavour. It is ok if it’s still warm.īrown sugar: Use packed old fashioned brown sugar for the best results. It needs to be completely melted and cooled only slightly. Melted butter: Use good quality real butter for the best results. Read through this section for all the ingredients substitution and baking tips! Key ingredientsįull ingredients and recipe are in the recipe card below. If you don’t want to use any marshmallows you don’t need to! Just bake them as is. I haven’t tried using marshmallow puff but I don’t think it will work the same. I had mini marshmallows on hand but you can also use a jumbo marshmallow cut in half. I would not recommend using mallow bites for the cookies because they won’t melt in the cookies to reveal a perfectly stretchy and gooey middle. What can I substitute for the marshmallows This gives you a perfectly round cookie each time! Flaky salt on top is essential for a slight salty crunch that brings out the chocolate flavour even more. Place the cookie cutter on top of the cookie and shake it around the cookie sheet over the cookie to push the uneven edges back into the cookie. You can use a round cookie cutter that’s slightly larger than the cookie or a bowl. Another hot tip is to scoot the cookies after baking. That gives the cookies beautiful pools of chocolate on top.

The key to getting picture perfect cookies is to press pieces of chocolate right on the cookie dough balls before baking. The marshmallow stuffed chocolate cookies are topped with dark and milk chocolate for beautiful pools of chocolate. The cookie dough is an easy one bowl recipe that uses melted butter for extra convenience. The marshmallow middle peaks through the cookie dough as they bake. These marshmallow chocolate cookies are crispy on the edges, soft and fudgy in the middles, and stuffed with gooey marshmallows. Jump to Recipe Print Recipe Jump to Recipe