Chocolate Marshmallow Button Cookies

I can’t follow a recipe. Yup, I’m admitting it again. I tried, I really really tried to follow the recipe, but I couldn’t do it. In other news, the cookies came out really good despite me ignoring orders.

So remember that wonderful cookie book I got from my secret Santa at our work event? Well, I finally made cookies with it. The recipe called for 3/4 a cup of dark chocolate, but I didn’t have that, so that’s when things started going awry. I also didn’t have mini marshmallows, but instead had big ones. Also didn’t have butter….. shortening is totally the same thing, right?

So I made the cookies with my adjustments, and to tell you the truth, they came out pretty darn good, and my family liked them (or else they are being really kind about the whole me baking a lot of food thing.) I’ve posted my adjusted recipe below, try it and let me know what you think.

Chocolate Marshmallow Button Cookies

Ingredients:
1/4 cup white chocolate chips
1/2 cup milk chocolate chips
1 1/2 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 up shortening (I used the sticks because you can cut your portion)
1 cup sugar
2 eggs
6 large marshmallows, cut into eight or so pieces

Preheat oven to 320 F. While that’s going, melt white chocolate and milk chocolate chips in the microwave for 30 seconds until melted. Put back in at 15 second intervals until it’s smooth. Let cool to room temperature.

In a large bowl, sift flour, baking powder, and salt. In another bowl, mix the shortening and sugar with a mixer (or really strong helper with a spoon) until combined. Add eggs and stir, then add chocolate and stir until completely combined. Gradually add flour mixture, a little bit at a time until mixed.

Using spoons or an ice cream scoop, drop the dough onto the baking sheets (you can line it with parchment paper if you like before placing down the cookies). Press one or two (I prefer two) pieces of marshmallow on each cookie. The two marshmallows gives it the button look when they’re done.

Bake for 12 to 15 minutes. Remove and let cool on rack. You can get about 30 out of this mix if you do it just right. Enjoy!