Instructions
Making the Cookies:
Preheat your oven to 350°F (175°C).
Cream together the softened butter and brown sugar until light and fluffy in a mixing bowl.
Beat in the eggs, one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and cornstarch.
Gradually add the dry ingredients to the wet mixture, stirring until well combined.
Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
Bake for 9-11 minutes, or until the cookies are set but still slightly doughy in the center.
Remove from the oven and immediately press half a marshmallow onto the top of each cookie while they are still warm.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Making the Frosting:
The entire family loved every bite of this dish. Next time, I’ll double the batch
Easy Old Fashioned Apple Crisp
Delicious apple pie with vanilla sauce
Baked Parmesan Potato Bites
Delicious and Easy Homemade Gluten-Free Seed Cookies
Twice Baked Potatoes
I really like this small version of the recipe because I can enjoy it multiple times during the day!
Ultimate 10-Step Cortadillo Bread: The Traditional Spanish Delight for Every Baker
Put this on the table and blink—it’s gone! My guests just devour it
