Description
A chewy but dough red velvet cookie bursting with fluffy marshmallow cream.
Ingredients
Units
Scale
- 2 1/2 cups flour
- 1 1/2 tsp salt
- 3/4 tsp baking powder
- 1/3 cup dutch cocoa powder
- 1 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 tsp vanilla extract
- 2 eggs
- 1/2 tsp white vinegar
- 1/2 tbsp red food color
- 1 can of marshmallow fluff
Instructions
- Start by mixing the dry ingredients – flour, salt, baking powder and dutch cocoa. Whisk the ingredients together and set the bowl aside.
- Next you will start to cream your fat and sugar. In a stand mixer bowl, add softened butter, granulated sugar and brown sugar. Turn to medium speed and mix until you have creamed your sugars and it reaches a creamy, whipped consistency. Add in your eggs, vanilla, white vinegar and red food coloring. Mix until just combined.
- Lastly, add in your flour mixture. Gradually add in our flour mixture and mix until just combined. If you need to, scrape the edges and mix for a couple seconds more to incorporate.
- Remove the dough from the bowl and wrap in plastic cling wrap. Chill your dough for 1 hour or overnight (if you’re making ahead of time) in the refrigerator.
- Once chilled, roll into small balls (we measured each ball to be 45 g). Flatten the dough ball. Add a 1 tbsp of marshmallow cream to the center of the flattened dough round. Gently fold the dough edges over the marshmallow cream to cover it inside the dough. Repeat until all your dough balls are prepared.
- Preheat oven to 350°F. Line a baking sheet with parchment paper and cook for 12-15 minutes. Cool dough on a cooling rack for 15 minutes or until completely cooled. Enjoy with a hot cup of coffee or hot chocolate.
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert