Chocolate Marshmallow Cutout Cookies
Chocolate Marshmallow Cutout Cookies- Soft, fudgy chocolate cookies that are loaded with a marshmallow fluff filling. The cutout gives them a fun twist!
Just a few ingredients
Marshmallow Fluff
Want to make it homemade? It’s simple! Find out how.
Recipe Notes & Instructions
How to Make
- Make your dough, then, refrigerate it.
- Bake the cookies and let them cool.
- Once they are cooled, you are going to cut out the middle of half the cookies. You can use a small ( 1.25 inch) cookie cutter or use the base of a piping tip, that is what I used.
- Then, on the other half of the cookies, spread the marshmallow fluff. Finally, top them off with the cutout cookies.
Storage & Freezing
- Store any leftover cookies in the refrigerator.
- If you wish, you can freeze these. However, I recommend freezing them before baking. Roll the dough into balls and freeze them on a baking sheet for about 30 minutes. Then, transfer them into a freezer safe, covered storage bag or container and continue freezing. When you are ready, follow recipe instructions..
Love Chocolate Cookies? Try These Too:
- Brownie Meringue Cookies
- Double Chocolate and Peanut Butter Cake Mix Cookies
- Three Ingredient Nutella Cookies
- Double Dark Chocolate Cookies
Chocolate Marshmallow Cutout Cookies
Soft, fudgy chocolate cookies that are loaded with a marshmallow fluff filling. The cutout gives them a fun twist!
Ingredients
- 2 cups flour
- 3/4 cup unsweetened cocoa powder
- dash of salt
- 1 tsp baking soda
- 1 1/4 cup butter, softened
- 1 cup white sugar
- 3/4 cup brown sugar
- 2 eggs
- 2 tsp vanilla
- 7 oz marshmallow fluff
Instructions
- In a bowl, whisk together flour, salt, cocoa powder and baking soda. Set aside.
- In a mixing bowl, beat butter with both sugars until creamy. Add in eggs and vanilla. Beat to combine.
- Gradually, add in flour mixture and beat to full combine.
- Place the dough in refrigerator for 30 minutes. While the dough is in the refrigerator, preheat oven to 350 degrees and line a flat rimmed baking sheet with parchment paper or silicone mats.
- When ready, scoop about a tablespoon of dough and roll into a ball. Place on prepared baking sheet. Repeat with remaining dough.
- Bake for 6-8 minutes or until cookies are set. Remove from oven and let cookies sit for about 5 minutes to cool on the baking sheet.
- Remove and cool completely on a wire rack.
- Using a very small cookie cutter ( about 1 1/4 inches) or the base of a piping tip, score the center of half the cookies and remove the center of the cookie.
- Spread marshmallow fluff on the other half of the cookies. Top with the cookies that have the cutout.
- Store any leftover cookies in the refrigerator.
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 220Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 41mgSodium: 149mgCarbohydrates: 30gFiber: 1gSugar: 19gProtein: 2g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate
