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Gooey Chocolate Stuffed Marshmallow Cookies

Warning: You're going to need to make a double batch of these, they'll go fast! - by Mel Burge
  • 29 Jan 2020
Gooey Chocolate Stuffed Marshmallow Cookies
Prep: 40 Minutes - Cook: 20 Minutes - Easy - Serves 20
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TIP! Cookies are best served warm while chocolate centre is soft, but can also be eaten at room temperature, however chocolate will firm on standing. If making ahead, reheat in a slow oven (150C) for 5 to 10 minutes, or until warm.

Ingredients

250g unsalted butter, chopped, at room temperature

¾ cup caster sugar

¾ cup firmly packed brown sugar

2 teaspoons vanilla extract

2 eggs, at room temperature

2 ½ cups plain flour

1 teaspoon baking powder

100g packet white mini baking marshmallows (1½ cups, firmly packed)

½ cup Milk Choc Bits

200g block dark chocolate, broken into pieces

Method

  1. Grease and line three large oven trays with baking paper. 

  2. Beat butter, sugars and vanilla in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until just combined. Transfer to a large bowl. 

  3. Stir in combined sifted flour and baking powder until combined. Stir in marshmallows and Choc Bits. 

  4. Roll ¼ cups of dough into balls. One at a time, use your thumb to create an indent in each one. Press a chocolate piece into each indent. Pinch dough around chocolate to enclose. Place balls, about 5cm apart, onto prepared trays. Reserve remaining chocolate for another use.

  5. Cook, two trays, in a moderately slow oven (160C) for about 20 minutes, or until golden brown and just firm to touch. Remove. Stand on trays for 10 minutes. Transfer to a wire rack to cool. Repeat with remaining tray.

  6. Serve cookies warm. 

Mel Burge
Mel Burge
Mel Burge is a contributor to New Idea Food. She has a passion for all things food but specialises in baking and cake decorating. Mel loves to travel the world, eat delicious food and drink cocktails with her friends.

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