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Servings Size:
makes approximately 14 cookies
Measurements:
(Recipe in grams below!)
Cookie Dough
1 cup butter
1/3 cup granulated sugar
3/4 cup brown sugar
1 egg
2 tsp vanilla extract
1 tbsp molasses (optional)
1 tbsp corn syrup
1 & 3/4 cups All-Purpose Flour
3/4 cup cocoa powder
1 tsp baking soda
1/2 tsp baking powder
Frosting
1 cup butter
3 cups powdered sugar
2 tbsp heavy cream
2 tsp vanilla extract
1 cup marshmallows toasted
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Measurements In Grams:
Cookie Dough
226 grams butter
70 grams granulated sugar
150 grams brown sugar
1 egg
8 grams vanilla extract
16 grams molasses
15 grams corn syrup
220 grams All-Purpose Flour
90 grams cocoa powder
4 grams baking soda
2 grams baking powder
Frosting
226 grams butter
375 grams powdered sugar
30 grams heavy cream
6 grams vanilla extract
48 grams marshmallows toasted
Kitchen Equipment
Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula
oven tray
parchment paper
large cookie scooper (~1/3 cup)
circular cup/cookie cutter (optional)
piping bag & piping tip
Instructions:
Step 1
Preheat oven to convection 350 degrees Fahrenheit.
Beat room temperature butter, granulated sugar, and brown sugar with a whisk or paddle attachment (stand mixer) until mixture turns an off-white color (1-2 minutes).
Step 2
Mix in egg, vanilla extract, corn syrup, and molasses until combined.
Step 3
Add All-Purpose flour, baking powder, baking soda, and cocoa powder into the mixture. Fold in dry ingredients.
Step 4
Scoop 1/3 cup of cookie dough and place cookie dough balls on a parchment paper lined tray.
Step 5
Bake cookies for 10-11 minutes.
For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean.
Then let cookies sit on tray for about 10 minutes before removing
Step 6
Frosting: Place marshmallows onto a piece of parchment paper and toast in the oven until tops are browned (you can also use a kitchen torch!).
Whip butter for 3-4 minutes on high speed. Add powdered sugar until smooth. Add in heavy cream and whip on high speed for 2 minutes. Lastly, mix in vanilla extract and toasted marshmallows until combined.
Add frosting into a piping bag and frost cookies. Add extra toasted marshmallows on top (optional).
Step 7
Eat fresh or store in an air-tight container in a chilled environment for up to 8 days!
