Toasted Marshmallow Chocolate Cookies
Prep Time: 2 hours 15 minutes
Cook Time: 7 minutes
Serves 24-28 cookies
Ingredients
Cookies:
- ½ C. Crisco® Butter Flavor All-Vegetable Shortening
- 12 oz. semi-sweet chocolate chips
- ¼ C. cocoa powder
- 1 ¼ C. dark brown sugar
- 3 large eggs
- 1 Tbsp. Grandma’s® Molasses
- 2 tsp. Spice Islands® Pure Vanilla Extract
- Zest of 1 orange
- 1 ½ C. all-purpose flour
- 1 ½ tsp. Clabber Girl® Baking Powder
- ½ tsp. Spice Islands® Ground Saigon Cinnamon
- ¼ tsp. salt
- 2 C. marshmallow creme
Chocolate Drizzle:
- 1 C. semi-sweet chocolate chips
- 1 Tbsp. Crisco® All-Vegetable Shortening
Directions
Cookies:
- Stirring constantly in a small saucepan (or microwavable dish -stirring every 30 seconds), melt the shortening, chocolate chips and cocoa powder until smooth; set aside to cool.
- In the bowl of a mixer, blend the brown sugar, eggs, molasses, vanilla and orange zest until creamy.
- Add the cooled chocolate mixture and thoroughly blend.
- In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
- Slowly stir into the chocolate mixture until all the flour is moistened (dough will be soft).
- Scoop heaping 2 tablespoons of dough onto a parchment paper lined baking sheet.
- Refrigerate for 2 hours or overnight.
- Preheat oven to 325°F and line a baking sheet with parchment paper.
- Place chilled dough on the sheet, leaving 2 inches in between each cookie.
- Bake for 7 minutes.
- Allow to cool on the baking sheet for a couple of minutes before moving them to a wire rack to cool completely.
- Spread marshmallow creme over cooled cookies.
- Use a kitchen torch to brown the marshmallow crème or place under a broiler for 30 seconds to 1 minute. Keep an eye on the cookies if using a broiler as they can burn quickly.
- Top with chocolate drizzle.
Chocolate Drizzle:
- In a microwave safe dish, combine the chocolate chips and shortening. Microwave in 30 second increments, stirring between each time, until melted.
