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Ingredients
- 1/4 cup plus 2 tablespoons flour
- 1/4 cup plus 2 tablespoons whole-wheat flour
- 1/4 tsp coarse salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp ground cinnamon
- 3 tablespoons unsalted butter, room temperature
- 3 tablespoons packed light brown sugar
- 1 large egg
- 9 large marshmallows, halves
- 9 ounces semisweet chocolate, coarsely chopped
Directions
- Preheat oven to 350 F
- In a medium bowl, whisk together both of the flours, salt, baking soda, baking powder, and the cinnamon
- In a large bowl, using an electric mixer, beat the butter and brown sugar on high, scraping down the bowl as needed, until light, about 4 minutes.
- Add the egg
- Beat to combine, scraping down the bowl as needed
- With the mixer on low, gradually add the flour mixture
- Beat until combined
- Drop the dough by tablespoonfuls, 3 inches apart, onto two parchment-lined baking sheets.
- With the bottom of a measuring cup dipped in flour, flatten the cookies to 2 inches in diameter
- Bake until dry and set, about 7 minutes
- Remove from the oven and top each cookie with a marshmallow half.
- Bake until the marshmallows are soft, about 2 minutes
- Place the chocolate in a medium heat-proof bowl set over - Not In-a saucepan of simmering water.
- Stir until melted, about 2 minutes
- Remove the bowl from the pan
- Place one cookie at a time on the tines of a fork, submerge in the chocolate, then tap the fork on the edge of the bowl to remove the excess.
- Place on a wrie rack set over a baking sheet
- Let the cookies set in the refrigerator, about 10 minutes
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 30g | |
| Recipe makes 18 servings | |
| Calories 131 | |
| Calories from Fat 82 | 63% |
| Total Fat 9.67g | 12% |
| Saturated Fat 5.9g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 78mg | 3% |
| Potassium 131mg | 4% |
| Total Carbs 13.43g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 4.46g | 3% |
| Protein 2.8g | 4% |
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