Ingredients
#### For the Cookies:
- – 1 cup salted butter (melted)
- – 1 1/4 cups granulated sugar
- – 3/4 cup light brown sugar
- – 2 teaspoons vanilla extract
- – 2 eggs (room temperature)
- – 1 2/3 cups all-purpose flour
- – 2 teaspoons corn starch
- – 1 cup cocoa powder
- – 1 teaspoon baking soda
- – 1/2 teaspoon kosher salt
#### For the Marshmallow Layer:
- – 3/4 cup salted butter (room temperature (you can use unsalted if preferred))
- – 7 ounces marshmallow creme
- – 1 teaspoon vanilla extract
- – 2 cups powdered sugar
- – 1/2 teaspoon kosher salt
- – 2 tablespoons heavy cream or milk (room temperature)
#### For the Ganache:
- – 8 ounces semi-sweet chocolate (I use baking chocolate bars, but chocolate chips work too)
- – 3/4 cup heavy cream
Instructions
#### For the Cookies:
- In the bowl of a stand mixer, combine melted butter, granulated sugar, light brown sugar, and vanilla extract. Mix on medium for 1 minute.
- Add eggs and mix on low until incorporated.
- Add flour, corn starch, cocoa powder, baking soda, and salt. Mix on low until combined.
- Line a baking sheet with parchment paper. Scoop about 3 tablespoons of dough per cookie and place on the prepared sheet. Chill the dough for 30 minutes to enhance flavor and prevent spreading. Preheat the oven to 350°F.
- Once chilled, space cookies about 2 inches apart on a parchment-lined baking sheet. Bake for 14 minutes, or until edges are just set. Let cool on the sheet for 3 minutes before transferring to a wire rack to cool completely.
#### For the Marshmallow Layer:
- In a stand mixer, beat together butter, marshmallow fluff, and vanilla on medium speed until combined.
- Add powdered sugar, salt, and 2 tablespoons of milk or heavy cream. Mix until smooth. If the mixture is too thick, add more milk or cream until it reaches a thick, spreadable consistency.
#### For the Ganache:
- While cookies are cooling, make the ganache. Break the chocolate into pieces (if not using chocolate chips) and place in a heatproof bowl.
- Heat the cream in a small pot over medium heat until it starts to simmer. Pour over the chocolate and let sit for 5 minutes. Whisk until smooth. Let cool for 15 minutes until it thickens and is spreadable.
#### For Assembly:
- Put about 1/4 cup of the marshmallow cream in a piping bag with a small round tip and set aside.
- Once the cookies are completely cool, assemble them. Scoop about 3 tablespoons of marshmallow cream onto each cookie and spread, leaving about 1/4 inch around the edges.
- Chill the cookies between layers for 30 minutes (optional). Spread about 2 tablespoons of ganache over the marshmallow cream, again leaving about 1/4 inch around the edges.
- Pipe swirls on top of the cookies and serve. Refrigerate to allow the ganache to set, or enjoy at room temperature for a softer ganache.
Notes
**Smaller Cookies:** This recipe uses a large cookie scoop (about 3 tablespoons of dough per cookie), but you can make smaller cookies with a medium scoop (about 2 tablespoons of dough). Adjust baking time to 9-11 minutes for smaller cookies. This will make around 20 cookies.