Surprisingly Not-Too-Bad for You Chocolate-Marshmallow Cookies Popular Recipes

Saturday, November 30, 2019 Add Comment Edit

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Surprisingly Not-Too-Bad for You Chocolate-Marshmallow Cookies

"These can be as healthy as you want them, but they are to die for! If you can, I urge you to invest in a stone baking sheet, they are fabulous for making cookies. Also, take the cookies out before you think they're done; they will crisp up after they're taken out."

Ingredients :

1/3 cup white sugar
1/4 cup vegan margarine (such as Earth Balance®)
1/4 cup brown sugar
1 egg white
1 1/2 teaspoons vanilla extract
1 cup whole wheat pastry flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semisweet chocolate chips (such as Ghiradelli® 60% Cacao)
1/3 cup chopped pecans
1/3 cup marshmallow cream

Instructions :

Prep : 15M	Cook : 12M	Ready in : 54M

Preheat oven to 350 degrees F (175 degrees C).
Beat white sugar, margarine, and brown sugar together in a bowl using an electric mixer until creamy. Add egg white and vanilla extract; mix until well blended.
Combine flour, cocoa powder, baking soda, and salt in a separate bowl. Add flour mixture to the sugar mixture gradually, using a wooden spoon to work the dough together. Stir in chocolate chips and pecans.
Drop dough by the teaspoonful onto a baking sheet. Smoosh cookies down a little and make an indentation in the middle of each one. Place a small spoonful of marshmallow cream into the indentations.
Bake in the preheated oven until golden brown, 8 to 10 minutes. Cool on the baking sheet for 1 minute; transfer to a wire rack to cool completely, about 30 minutes.