Easy Gooey Marshmallow Cookies (Printable Version)

# What You'll Need:

→ Dough

01 - 340 g all-purpose flour
02 - 4 g baking powder
03 - 2 g salt

→ Wet Ingredients

04 - 227 g unsalted butter, softened
05 - 100 g granulated sugar
06 - 150 g brown sugar
07 - 2 large eggs
08 - 5 ml vanilla extract

→ Filling and Topping

09 - 9 large marshmallows
10 - 85 g semi-sweet chocolate chips

# Step-by-Step Directions:

01 - In a large bowl, whisk together the flour, baking powder, and salt until evenly distributed.
02 - In a separate large bowl, beat the softened butter with granulated sugar and brown sugar until creamy and smooth.
03 - Incorporate the eggs and vanilla extract into the creamed mixture, mixing thoroughly.
04 - Gradually add the dry ingredients to the wet mixture, stirring until a uniform dough forms.
05 - Transfer the dough to an airtight container and refrigerate for 24 hours for best texture.
06 - Preheat the oven to 190°C and line a baking sheet with parchment paper.
07 - Divide the chilled dough into portions. Flatten each portion, place a marshmallow in the centre, and wrap the dough fully around it.
08 - Place the assembled cookies onto the prepared baking sheet and sprinkle with chocolate chips.
09 - Bake in the preheated oven for 10 minutes, or until the edges are lightly golden.
10 - Allow cookies to cool slightly on a wire rack before serving warm for optimal gooeyness.

# Helpful Notes:

01 - Chilling the dough for 24 hours enhances the flavour and improves the cookie's texture.

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