Double Chocolate Marshmallow Spiderweb Cookies

Double Chocolate Marshmallow Spiderweb Cookies

Scroll to find recipe and step by step instructions.

Servings Size

  • recipe makes approximately 12-14 cookies

Measurements:

  • 1 cup butter

  • 2/3 cup white (granulated) sugar

  • 1/2 cup brown sugar

  • 1 egg

  • 2 tsp vanilla

  • 1 tbsp corn syrup

  • 1 tsp baking soda

  • 2/3 cup black cocoa powder

  • 2 1/4 cup flour

  • 1 1/4 cup semi-sweet chocolate chips

Topping:

  • 1 cup marshmallow fluff

Step By Step

  • Step 1

    • Preheat oven to convection 350 degrees Fahrenheit.

    • Beat butter until fluffy or until it turns an off-white color (2-3 minutes)

  • Step 2

    • Add in white sugar and brown sugar.

    • Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).

  • Step 3

    • Add your egg.

    • Mix in vanilla and corn syrup.

  • Step 4

    • Add flour, baking soda, and black cocoa powder to form your dough.

    • Add semi-sweet chocolate chips.

  • Step 5

    • Bake a single cookie to start with (about 1/3 cup scoop). This is your TEST COOKIE. Use this to determine how much your cookie will spread and how many you can fit on your tray.

  • Step 6

    • Bake cookies for 9-11 minutes (for 1/3 cup scoop), or until edges are slightly golden. You want to partially under-bake the dough, to get the crispy outside and gooey inside

  • Step 7

    • For perfectly circular cookies, use a circular bowl/cup and swirl around your fresh cookie to make edges clean.

  • Step 8

    • Use your hands or a utensil and add/drag some marshmallow fluff on top to give web design. I recommend using your hands with gloves on.

  • Step 9

    • Store in fridge for up to 12 days or store at room temperature for 10 days!

Next

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