Prep
30m
Cook
12m
Total
42m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
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For
14
M
I
170
g
All-purpose flour
42
g
Black cocoa powder
1/2
tsp
Baking powder
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Per Serving
Calories
194kcal
Fat
7g
Saturates
5g
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Use a cookie scoop. Use a 1 tablespoon cookie scoop to portion the cookie dough into equally sized cookies! Carefully stuff the marshmallows in the cookie dough. To ensure the marshmallows peak through the cracks and do not dissolve into the cookie, it needs a thick cookie dough base and a very thin cookie dough top. I like to rip a small hole in the top and barely seal it back together. This allows the marshmallow to break through more easily. Scoot the baked cookies. Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges in and shape a perfectly round cookie!
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Prep
30m
Cook
12m
Total
42m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
14
M
I
170
g
All-purpose flour
42
g
Black cocoa powder
1/2
tsp
Baking powder
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
194kcal
Fat
7g
Saturates
5g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Use a cookie scoop. Use a 1 tablespoon cookie scoop to portion the cookie dough into equally sized cookies! Carefully stuff the marshmallows in the cookie dough. To ensure the marshmallows peak through the cracks and do not dissolve into the cookie, it needs a thick cookie dough base and a very thin cookie dough top. I like to rip a small hole in the top and barely seal it back together. This allows the marshmallow to break through more easily. Scoot the baked cookies. Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges in and shape a perfectly round cookie!
Only visible to you
Made it?
Cancel
