Chocolate Marshmallow Cutouts
I make rich, fudgy cookies that taste like brownies with a marshmallow filling. I usually use heart-shaped cutters, but I've also left them uncut and filled with pink marshmallow creme.—Kelly Ward, Stratford, Ontario
Ingredients
- 1-1/4 cups butter, softened
- 2 cups sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 jar (7 ounces) marshmallow creme
Reviews
I am at loss as to why this recipe didn't work out for me. I am an avid Baker and I haven't thrown out a recipe in probably twenty years. The first batch I baked after refrigerating for three hours. They melted down into one big flat mess. I decided to refrigerate an additional two days since it was pretty obvious they were still too soft. The dough seemed like it would work. Rolled them quickly and put them into the oven immediately. ANOTHER sloppy flat mess. I gave up. Tossed the rest. On the up side, the crumbs tasted pretty good -they were just unrecognizable! I followed the recipe to a T.
Very good cookies, and very sweet! Don't skip the chilling step - I even chilled the pre-formed balls while waiting to put them in the oven and had no problem with them being too runny. 7 minutes worked perfectly for me to bake. Put less marshmallow fluff than you think you need in the middle, it will expand!
After reading some of the other reviews, I was a little afraid to try this recipe. I'm so glad I went ahead and did it! These are delicious!!! It's important to follow the directions to the letter, especially to refrigerate the cookie dough at least an hour before rolling into balls and baking. I did let the cookies bake a little longer, 8-1/2 minutes, but that just might have been my oven. In regards to the issues about the marshmallow cream being hard to spread, just place it in a microwave-safe bowl, microwave on high for 15 seconds, and it's very spreadable! I even added a drop of red food coloring after it came out of the microwave and stirred well to make it a nice light pink color. Delicious and beautiful!!!!
Normally we are huge proponents of butter, but this recipe called for far too much, even for a fudge texture. When we measured out the butter, we had our doubts about the sheer amount of it in the bowl, but we decided to trust the recipe. What a mistake. Our cookies came out practically liquid, a suspension of chocolate particles in a buttery blob. We kept sticking the cookies back in the oven because they were watery and raw. We gave up after baking them for 15 minutes when butter began oozing out. By then they all had melted into each other, forming a rather unappealing buttery chocolate puddle.We tried to salvage them by turning the batter into brownie mix and when we flipped them over into the brownie pan, the “cookies” flopped over like wet pancakes. The brownies came out as ok as we can expect from a cookie recipe. That’s what the one star is for.
They looked so pretty but baked flat like pancakes and unsalvageable. The fluff was VERY difficult to work with and sadly I had to throw away anyway after working in the red food coloring. I saved a few mini hearts cut out from my pancakes. My girls and I made for Valentine's Day and such a disappointment.
Very easy to make. I tried it with a marshmallow fluff icing. I found its easier to spread in an icing.