John Myers
Ingredients for 1 servings:
- 175 g butter, soft
- 150 g sugar
- 1 large egg(s)
- 1 tsp vanilla extract
- 300 g sour cream
- 250 g flour
- 4 tsp cocoa
- 1 packet of baking powder
- 24 marshmallows
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
for 24 super moist cookies
Cream the softened butter with the sugar until fluffy, then stir in the egg and vanilla extract. Alternately stir in the cocoa, flour, sour cream, and baking powder into the batter. Using two spoons, drop heaps onto a baking sheet lined with baking paper, leaving a little space between the cookies as they will still rise. Bake for 10-12 minutes at 190°C (top/bottom heat). For the marshmallow filling, place half of the cookies on a wire rack. Turn the other half over, place a marshmallow on the smooth side, and return the tray to the oven for another 1 or 2 minutes, until the marshmallow is soft. Then place the second half on top. Cool thoroughly and store in an airtight container. The cookies are also delicious with other types of filling, such as cream cheese or buttercream.
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