Description
Soft vanilla sugar cookies topped with a rich chocolate ganache and fluffy marshmallow swirl. These eye-catching cookies are gooey, sweet, and baked to golden perfection—perfect for holidays, parties, or cozy nights in.
Ingredients
Units
Scale
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups (160g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (120ml) heavy cream
- 1 cup (175g) semi-sweet chocolate chips
- 1/2 cup marshmallow creme or fluff
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together butter and sugar until light and fluffy. Add egg and vanilla, mixing well.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually mix dry ingredients into the wet until a soft dough forms.
- Scoop dough into balls and place on the baking sheet, leaving space to spread. Slightly flatten each one.
- Bake for 9–11 minutes, or until edges are lightly golden. Cool completely.
- Heat heavy cream in a saucepan until just simmering. Pour over chocolate chips in a bowl. Let sit 1 minute, then stir until smooth ganache forms.
- Spoon a dollop of ganache onto each cookie.
- Pipe or swirl marshmallow creme over the ganache in a spiral pattern using a piping bag or spoon.
- Let set slightly before serving or store chilled.
Notes
- Use room temperature butter for easier creaming.
- Chill dough for 15 minutes before baking if cookies spread too much.
- To toast marshmallow swirls, briefly use a kitchen torch for a s’mores effect.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 17 g
- Sodium: 85 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
