Description
Delicious mini cookies topped with fluffy marshmallow and chocolate.
Ingredients
Scale
- 1/2 cup Light Brown Sugar
- 1 3/4 cups All Purpose Flour
- 1 tsp. Fine Sea Salt
- 1/2 tsp. Baking Powder
- 1/4 tsp. Baking Soda
- 8 tbsp. Unsalted Butter
- 1 Egg
- 1 Egg Yolk
- 1/2 cup Sourdough Discard
- 1 1/2 tsp. Vanilla Extract
- 1/2 cup Granulated Cane Sugar
- 1 1/2 cups Milk Chocolate (chopped)
- 1 1/2 tbsp. Gelatin
- 1 1/2 cups Cold Water (divided)
- 1/4 tsp. Salt
- 2 tsp. Vanilla Extract
- Melted Chocolate
- Coconut Oil
- Flaky Sea Salt or Cocoa Powder
Instructions
- In a large bowl, mix together the flour, salt, baking powder, and baking soda. Set aside.
- Add the butter to a heavy bottom saucepan over medium heat. Stir until melted and the butter forms brown specks at the bottom, about 5-6 minutes. The browned butter will also smell nutty when done. Remove from heat to cool down to room temperature.
- In a large bowl, combine the brown sugar, granulated cane sugar, egg, egg yolk, and brown butter. Whisk vigorously for 2 minutes, until fluffy and smooth. Whisk in the vanilla and sourdough discard.
- Fold in the flour mixture with a spatula.
- If the mixture is still warm to touch, place in the freezer for 5-10 minutes before folding in the chopped chocolate.
- Cover with Saran Wrap and let chill in the fridge for at least 2 hours to overnight.
- Preheat oven to 375F. Line a large baking pan with parchment paper.
- Use a melon scooper, about 1 tablespoon dough per cookie, to make the mini cookies. Roll in the palms of your hands then flatten to 1/4″ thick. Evenly distribute on your prepared pan.
- Bake for 5-6 minutes, until set in the centers. Let cool completely before adding the marshmallow fluff.
- In a small bowl, mix the gelatin and 1/2 cup cold water together. Set aside for 10 minutes to thicken up.
- Place the remaining 1 cup of water and sugar in a deep saucepan over medium heat. Stir until sugar is dissolved.
- Use a candy thermometer to know when the sugar has reached 240F, then carefully remove and pour into your stand mixer fitted with the whisk attachment.
- Add the gelatin mixture. Beat on LOW speed for 2 minutes, then increased speed to HIGH for 8-10 minutes, until doubled in volume and super fluffy. Add the vanilla and salt halfway through whipping. Make sure you whip until pretty stiff peaks to help with the piping.
- Transfer to a large piping bag, then snip off a 1/4 – 1/2″ opening. Pipe tall mounds on each miniature cookie.
- Let rest 30 minutes, until tacky to touch and won’t fall off the cookies when turned over.
- Combine the melted chocolate of choice with coconut oil to thin out in a small, deep glass.
- Dip the marshmallow portion of the cookies then gently shake off any excess.
- Place on a parchment paper line baking pan. Let firm up in the fridge for 20 minutes, or at room temperature for 1 hour.
Notes
- Feel free to substitute the chocolate with your favorite type.
- Cookies can be stored in an airtight container for up to a week.
- Using chilled butter helps with achieving a better texture.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg