John Myers
Ingredients for 1 servings:
- 110 g butter, soft
- 200 g white sugar
- 1 egg(s)
- 250 ml condensed milk
- 1 tsp vanilla extract
- 255 g flour, type 550
- ½ tsp salt
- 65 g cocoa powder, unsweetened
- 1 ½ tsp baking soda
- ½ tsp baking powder
- 110 g butter, soft
- 125 g powdered sugar
- ½ tsp vanilla extract
- 100 g cream (marshmallow)
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour 8 minutes; Cooking/baking time approx. 16 minutes; Total time approx. 1 hour 54 minutes
Chocolatey and so delicious – not just for kids! Serves 24
Preheat oven to 200 degrees C (top/bottom heat). Lightly grease 2 baking sheets. Cookie dough: In a large bowl, cream together the butter and sugar with a mixer until light and fluffy. Add the egg, condensed milk, and vanilla extract. Mix well. In another bowl, combine the flour, salt, cocoa powder, baking soda, and baking powder. Gradually add the flour mixture to the butter mixture, continuing to mix. All ingredients should be just combined, so do not overmix. Scoop the dough with a tablespoon and place it on the baking sheet, leaving a space of about 7 cm between each piece, as the dough will spread slightly during baking. Place one baking sheet in the oven and bake the cookies for 6 to 8 minutes. Remove the cookies from the oven and let them cool for at least 1 hour before filling them. Repeat with the second baking sheet. Filling: In a bowl, mix the butter, powdered sugar, vanilla extract, and marshmallow cream with a mixer until smooth. Spread 1 to 2 tablespoons of filling on the flat side of one half of the cookies. Place the other half of the cookies, flat side down, on top.
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