Servings:
Makes 20 cookies
Ingredients
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1/4 cupunsalted butter, softenedsee savings
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1/2 cupsugarsee savings
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1 largeegg, beatensee savings
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1/4 cuplow-fat milk, at room temperaturesee savings
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1/2 teaspoonvanilla extractsee savings
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3/4 cupbittersweet chocolate chips, melted and slightly cooledsee savings
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1 tablespoonplus 2 teaspoons unsweetened cocoasee savings
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1/2 cupall-purpose floursee savings
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3/4 cupmarshmallow cream, such as Marshmallow Fluffsee savings
Directions
1.
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Cream together sugar and butter with whisk until smooth and sugar begins to dissolve. Whisk in egg, milk, and vanilla extract. Add melted chocolate and cocoa, and mix until smooth. Stir in flour with wooden spoon or rubber spatula. Do not overmix.
2.
Transfer batter to resealable plastic bag or pastry bag fitted with small round tip. Trim 1/2-inch tip from corner of resealable plastic bag, if using, with scissors. Squeeze 40 1-inch dollops of batter onto baking sheet 2 inches apart. Bake 12 minutes, or until tops look dry and smooth. Cool 2 minutes on baking sheet; transfer to wire rack to cool completely.
3.
To assemble: Spoon 1/2 teaspoon marshmallow cream on bottoms of 20 cookies. Top with remaining cookies.
Nutrition information
Calories 101, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 17 mg, Sodium 9 mg, Carbohydrate 14 g, Fiber 1 g, Protein 1 g, Sugars 10 g.
Percent Daily Values are based on a 2,000 calorie diet
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