Marshmallow Dream Cookies

 
Marshmallow Dream Cookies are a delectable treat that starts with soft chocolate cookies topped with marshmallow buttercream and a drizzle of melted semisweet chocolate. Its a chocolate lovers dream with the perfect combination of rich cookies fluffy marshmallow frosting and a glossy chocolate topping. Its like a Hostess chocolate cupcake in a cookie perfect as a special treat for any occasion! You may also want to try my Chocolate Marshmallow Cookies too!
Ingredients Substitutions
Room Temperature Ingredients To achieve the best results when baking these cookies its recommended to use room temperature ingredients including butter shortening and eggs. The room temperature for butter is around 65F. You can attain this by cutting it into small pieces and allowing it to sit out at room temperature.

Shortening Shortening hydrogenated vegetable oil is any fat or oil that is solid at room temperature. If you have heard of or seen a big can of Crisco that is shortening. It can be stored at room temperature and has a long shelf life. Because shortening is all fat it is hard to make substitutions. If you do have to substitute for shortening your best bet is lard because it is also 100 fat. When using lard in place of shortening use 2 tablespoons less of lard for every one cup of shortening. If using butter the texture and flavor of the cookies may be different.
Cocoa Powder Look for Dutchprocessed cocoa powder. It is less acidic and will give the cookies a darker color. It also will result in a less bitter flavor. You can use regular unsweetened cocoa powder but it may affect the flavor and appearance of the cookies. One cup of cocoa powder was used in place of a cup of allpurpose flour from my Frosted Cookies and Cream Milkshake Cookies. This resulted in the chocolate cookie base!
Marshmallow Buttercream I tweaked my marshmallow buttercream recipe by using less of the ingredients and vanilla extract instead of almond extract. If you need marshmallow fluff creme I have a wonderful recipe that will work well when making the buttercream!
Chocolate I melted semisweet chocolate chips to drizzle

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over the marshmallow buttercream. You could use milk chocolate if preferred. Or try dark chocolate for a richer more intense chocolate flavor.
Make Ahead Marshmallow Dream Cookies
You can get a head start on these cookies in a couple of ways. One way is to mix the cookie dough together. Once the dough has been prepared wrap it in plastic wrap or aluminum foil. Store the dough in the refrigerator for up to 23 days. When ready to make the cookies let the dough sit out at room temperature for 1015 minutes to soften it. Then form the cookies and bake! The marshmallow buttercream can also be made in advance and stored in the refrigerator for up to a week!
Can I Make Smaller Cookies?
Sure! These cookies are quite large so you can certainly make them smaller. Use a smaller scoop or portion out less dough. When baking watch the cookies carefully as baking times may need to be adjusted.
How To Store Marshmallow Dream Cookies
Room Temperature Once frosted marshmallow dream cookies should be stored in an airtight container at room temperature. They will last up to 23 days.
To Refrigerate To store the cookies for longer than a couple of days keep them in the refrigerator for up to a week.
To Freeze Freeze the cookies with or without the frosting. First let them cool completely. Then freeze them in a freezersafe container. If you prefer to freeze them with the frosting place the cookies on a baking sheet in the freezer until the cookies are frozen. Then wrap the cookies in plastic wrap to store in the freezer for up to 2 months.
Ingredients
Chocolate Cookies
½ cup 1 stick 113 g unsalted butter softened½ cup 102 5 g shortening1 cup 200 g granulated sugar2 large eggs room temperature1 teaspoon vanilla extract2 cups 250 g allpurpose flour1 cup 118 g Dutchprocessed cocoa powder2 tablespoons cornstarch1 teaspoon kosher salt½ teaspoon baking powder
Marshmallow Buttercream
½ cup 1 stick 113 g unsalted butter softened¼ teaspoon vanilla extract1 pinch kosher salt2 cups 250 g confectioners sugar¾ cup 72 g marshmallow fluff or creme
Chocolate Topping
½ cup 91 g semisweet chocolate chips melted
Instructions
Cookies
Preheat the

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oven to 325F. Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer with the paddle attachment combine the butter shortening sugar eggs and vanilla. You can also use a handheld mixer.
Add the flour cocoa powder cornstarch salt and baking powder to the butter mixture. Mix until all ingredients are fully incorporated.
Using a ¼ cup or 2 scoops of dough with a 2 tablespoon scoop drop portions of dough onto the lined cookie sheet about 2 inches apart. If using two 2tablespoon scoops combine the scoops of dough into one large cookie.
Use the bottom of a glass to gently flatten each ball of dough to ¼ to ½inch thickness.
Bake for 12 minutes for a softer cookie and up to 14 minutes for a firmer cookie.
Once baked remove the cookies from the oven and allow them to cool on a wire rack while you prepare the toppings.
Marshmallow Buttercream
In the bowl of a stand mixer with the paddle attachment cream the butter at medium speed until light and fluffy about 2 minutes.
Add the vanilla extract and salt to the butter mixture.
Gradually mix in the confectioners sugar about ½ cup at a time. After all the sugar has been added increase the speed to high for 23 minutes.
Remove the bowl from the stand mixer. Gently fold the marshmallow creme into the frosting by hand. The frosting can be used immediately or refrigerated until ready to use. This will make about 1 ½ cups buttercream.
When ready to use add buttercream to a piping bag with a round tip. Pipe about 2 tablespoons onto the tops of each cookie in a circular pattern.
Chocolate Topping
To a medium microwavesafe bowl add chocolate chips. Melt in 30second intervals stirring in between until smooth.
Drizzle melted chocolate in a swirling pattern on top of the marshmallow buttercream. Enjoy!