You’re gonna back after all

Chocolate Covered Marshmallow Cookies


You’ll Need :
1/4 cup plus 2 tablespoons all purpose flour
1/4 cup plus 2 tablespoons whole wheat flour
1/4 teaspoon coarse salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
3 tablespoons unsalted butter, room temperature
3 tablespoons packed, light brown sugar
1 large egg
9 large marshmallows, halved
9 oz semisweet chocolate, coarsely chopped (I used a combination of milk and dark chocolate candy melts instead)

Directions :

Preheat oven to 350, with racks in upper and lower thirds.
In a medium bowl, whisk together flours, salt, baking soda, baking powder, and cinnamon. In a large bowl, using an electric mixer, beat butter and sugar on high, scraping down sides of bowl as needed, until light, 4 minutes. Add egg and beat to combine, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat until combined.
Drop dough by tablespoonfuls, 3 inches apart on two parchment lined baking sheets. With the bottom of a measuring cup dipped in flour, flatten cookies to 2 inches in diameter. Bake until dry and set, 7 minutes, rotating sheets halfway through. Remove from oven and top each cookie with a marshmallow half. Bake until marshmallows are soft, 2 minutes.
Remove from oven and, with a metal spatula, gently flatten each marshmallow. Let cookies cool completely on sheets on wire racks.
Place chocolate in a heat safe bowl, and melt in the microwave or by placing bowl over a pot of simmering water. Stir chocolate until smooth. Place one cookie at a time on the tines of a fork and submerge in chocolate, then tap fork on edge of bowl to remove excess. Place on wire rack set over a baking sheet. Let cookies set in refrigerator, about 10 minutes.
These cookies quickly became a family favorite. I know you’ll love them too!