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Categories:
butter light brown sugar egg vanilla flour Dutch baking soda kosher salt baking powder milk sour cream strawberries sugar marshmallows
Viewed: 40 - Published at: 3 years agoIngredients
- 1 stick butter, softened
- 1 1/2 cups light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup Dutch process cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 cup milk
- 1/2 cup sour cream
- 25 strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 bag large marshmallows
Method
- Preheat the oven to 425 degrees F. Line 2 baking sheets with silicon mats or parchment paper and set aside.
- For the cookies: Beat the butter and sugar with a hand mixer until light and fluffy.
- Add the egg and vanilla until just incorporated.
- Scrape down the sides of the bowl.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt and baking powder.
- In a third bowl, combine the milk and sour cream.
- Add half of the milk mixture to butter mixture while mixing on low speed.
- Then add half of the flour mixture and mix until incorporated.
- Repeat the process.
- With a measured scoop, portion out the batter into small rounds on the prepared baking sheets, spaced at least an inch apart.
- You can make the cookies whatever size you like; I like mine a bit big so I use a 4-ounce ice cream scoop.
- Bake until the tops lightly spring back when touched, 8 to 10 minutes.
- Remove from the oven and allow to cool completely.
- For the filling: Add the sliced strawberries to a bowl and sprinkle with the granulated sugar and let sit for 15 minutes.
- Preheat the oven to a broil and set a rack 6 inches from the broiler.
- When the cookies are cooled, place them round-side down and then top half of them with sliced strawberries.
- Press 3 marshmallows together using the palm of your hand, until mostly flattened, and then place them on the other half of the cookies.
- Place the marshmallow-covered cookies back on the baking sheets and place under the broiler to let the marshmallows char and soften until lightly golden on top, 1 to 4 minutes.
- Keep an eye on them as they can burn quickly.
- For assembly: Top the strawberry side of the cookie with one of the marshmallow cookies, gently press together and then stand back and marvel at your creation.