Cutler's Brownie Marshmallow Cookies

   

5 stars

Cutler's Cookies, Bountiful, Utah ** this recipe has been modified slightly for home baking**

Prep Time 20 minutes

Cook Time 10 minutes

cooking and frosting time 30 minutes

Total Time 1 hour

Servings 18 LARGE cookies

Ingredients

• 1 cup butter
• 1 2/3 cups white sugar
• 2 eggs
• 1 teaspoon vanilla
• ¾ cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 2 3/4 cups cake flour

Marshmallow Creme (makes quite a bit)

• 1 egg white
• 1/3 cup light corn syrup
• 1/2 cup powdered sugar
• 1/4 teaspoon sea salt
• 2 teaspoons vanilla (clear or regular)

Chocolate Frosting (makes a lot)

• 1 cup butter, softened
• 3 cups powdered sugar
• 3-4 tablespoons milk, just enough to thin the frosting to spread
• ¼ cup unsweetened cocoa powder
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 350 degrees.

2. Cream butter and sugar. Add eggs and vanilla and mix until blended well.

3. Add dry ingredients and mix just until blended.

4. Using a 1/4 cup measure or LARGE cookie scoop, place the dough onto a baking sheet and chill the dough for 20-30 minutes before baking. When ready to bake, place 6 per baking sheet and flatten each cookie ball slightly with palm of hand. (Large cookie scoop I got 15 large cookies)

5. Bake for about 8-10 minutes.

6. Cookies are done when top is slightly cracked and no longer looks wet.  (Good tip, they won't raelly look done due to the black dough but take out anyways)   Let cool completely.

For the Marshmallow Creme:

1. Beat the egg whites and corn syrup together in a clean bowl for 5 minutes until thick.

2. Add the powdered sugar, salt and vanilla. Beat on low speed until blended.

3. If marshmallow creme begins to soften, beat again for 1-2 minutes on high.

For the Chocolate Frosting:

1. Beat soft butter, cocoa, and powdered sugar together until smooth.

2. Add milk and vanilla, blend well.

Assembly:

1. After cookies are cooled, spread with about 1 tablespoon of marshmallow creme covering almost to edge of the cookie. Leave about 1/2 inch to the edge, the marshmallow will spread a bit depending on stiffness of creme.

2. Lightly drop a generous teaspoon of frosting in the center of the cookie; gently frost outward leaving a border of marshmallow creme showing around the edge. Frosting the cookie will push the marshmallow creme out further, so be sure to leave room for marshmallow creme to spread a bit.

3. This cookie is best served on the same day as baking!

Recipe Notes

-Be very careful to not get any of the egg yolk into the whites. It is impossible to beat the egg whites stiff if egg yolk gets in the whites! 

-For stiff egg whites, use room temperature eggs. Also make sure the bowl and beaters are completely clean and free of any oils for best results!

-When frosting the cookie with marshmallow, test one cookie to see how far the marshmallow spreads, then top with chocolate frosting. 

-Make the frosting while the cookies are baking. Make the marshmallow creme after the cookies have cooled. It tends to lose its shape if it sits on the counter too long. If you make the marshmallow creme and it loses its shape, beat again until it fluffs up a bit!

-The cookies may be made ahead and frozen. When ready to serve, remove, let come to room temperature, top with marshmallow and then frost. 

recipe from https://abountifulkitchen.com/cutlers-brownie-marshmallow-cookies/