Marshmallow Stuffed Chocolate & Raspberry Cookies
- Yield: 12 cookies 1x
Ingredients
Scale
- 2 ¼ cups (275g) all-purpose flour
- ½ tsp baking soda
- 1 tsp salt
- 1 Tbsp cornstarch
- ½ cup (113g) unsalted butter, room temp
- ½ cup (99g) granulated sugar
- ½ cup (107g) light brown sugar, packed
- 1 large egg, room temp
- 1 tsp vanilla extract
- 1 cup (170g) semi-sweet chocolate chips
- 1 cup (28g) Natierra Organic Freeze-Dried Raspberries, slightly crushed
- 1 3.5-ounce bag (100g) Mallow Puffs Raspberry Mallows
Instructions
- Line two baking sheets with parchment paper; set aside.
- In a medium bowl, whisk together flour, baking soda, salt, and cornstarch.
- In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugars on medium-high until light and fluffy.
- Add egg and vanilla, mixing until thoroughly combined.
- Add 1/3 of the flour mixture to butter mixture, mixing until it’s almost all incorporated. Scrape down bowl. Repeat two more times with rest of flour mixture.
- Mix in chocolate chips and freeze-dried raspberries.
- Divide dough into 12 equal pieces (about 70g each). Flatten each dough chunk into a circle. Place one raspberry mallow in the centre of each cookie. Form dough into a ball around marshmallow, making sure the cookie is sealed.
- Place cookies on prepared baking sheets and chill for 30–60 minutes.
- Towards the end of your chilling time, heat oven to 350°F.
- Bake for 14–18 minutes or until cookies have set and edges are slightly golden.
- Allow cookies to cool on baking sheets for a couple minutes, then transfer to wire rack to continue cooling. These cookies are still yummy at room temp, but we find ‘em extra scrumptious when they’re still warm!
Notes
Adapted from: Jane’s Patisserie
