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Chocolate Marshmallow Cutouts

Source of Recipe

.
Chocolate Marshmallow Cutouts

Tasteofhome.com
Adapted from Cookies & Candies Bookazine 2015
Not yet rated.
Yield: about 2 dozen.


I make rich, fudgy cookies that taste like brownies with a marshmallow filling. I usually use heart-shaped cutters, but I've also left them uncut and filled with pink marshmallow creme.—Kelly Ward, Stratford, ON

Ingredients:
• 1-1/4 cups margarine or butter, softened
• 2 cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 3/4 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt

• 1 jar (7 ounces) marshmallow creme
Directions:
1. In a large bowl, cream margarine and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm enough to shape.

2. Preheat oven to 350°. Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Bake 6-8 minutes or until cookies are set. Using a 1-1/4-in. heart-shaped cookie cutter, score the center of half of the cookies. Cool completely on pans on wire racks.

3. Using the same heart-shaped cookie cutter, gently cut scored cookie tops and remove the center of each. Spread marshmallow creme over the bottom of the solid cookies; cover with remaining cookies.

4. Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake cookies as directed.

1 sandwich cookie equals 197 calories, 9 g fat (.7 g saturated fat), 35 mg cholesterol, 164 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.