Marshmallow Dream Cookies
Marshmallow Dream Cookies are a delectable treat that starts with soft chocolate cookies topped with marshmallow buttercream and a drizzle of melted chocolate. It's like a Hostess chocolate cupcake in a cookie, perfect as a special treat for any occasion!
Servings: 10 cookies
Calories: 654kcal
Ingredients
Chocolate Cookies
- ½ cup (1 stick / 113 g) unsalted butter, softened
- ½ cup (102.5 g) shortening
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 cup (118 g) Dutch-processed cocoa powder
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
Marshmallow Buttercream
- ½ cup (1 stick / 113 g) unsalted butter, softened
- ¼ teaspoon vanilla extract
- 1 pinch kosher salt
- 2 cups (250 g) confectioners' sugar
- ¾ cup (72 g) marshmallow fluff, or creme
Chocolate Topping
- ½ cup (91 g) semi-sweet chocolate chips, melted
Instructions
Cookies
- Preheat the oven to 325°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer with the paddle attachment, combine the butter, shortening, sugar, eggs, and vanilla. (You can also use a handheld mixer.)
- Add the flour, cocoa powder, cornstarch, salt, and baking powder to the butter mixture. Mix until all ingredients are fully incorporated.
- Using a ¼ cup (or 2 scoops of dough with a 2 tablespoon scoop), drop portions of dough onto the lined cookie sheet, about 2 inches apart. (If using two 2-tablespoon scoops, combine the scoops of dough into one large cookie.)
- Use the bottom of a glass to gently flatten each ball of dough to ¼ to ½-inch thickness.
- Bake for 12 minutes for a softer cookie, and up to 14 minutes for a firmer cookie.
- Once baked, remove the cookies from the oven and allow them to cool on a wire rack while you prepare the toppings.
Marshmallow Buttercream
- In the bowl of a stand mixer with the paddle attachment, cream the butter at medium speed until light and fluffy, about 2 minutes.
- Add the vanilla extract and salt to the butter mixture.
- Gradually mix in the confectioners' sugar, about ½ cup at a time. After all the sugar has been added, increase the speed to high for 2-3 minutes.
- Remove the bowl from the stand mixer. Gently fold the marshmallow creme into the frosting by hand. The frosting can be used immediately or refrigerated until ready to use. This will make about 1 ½ cups buttercream.
- When ready to use, add buttercream to a piping bag with a round tip. Pipe about 2 tablespoons onto the tops of each cookie in a circular pattern.
Chocolate Topping
- To a medium microwave-safe bowl, add chocolate chips. Melt in 30-second intervals, stirring in between until smooth.
- Drizzle melted chocolate in a swirling pattern on top of the marshmallow buttercream. Enjoy!
Nutrition
Serving: 1cookie | Calories: 654kcal