MARSHMALLOW-STUFFED MATCHA COOKIES
Are you tired of the same old cookie flavours? Do you crave something unique and innovative to satisfy your sweet tooth? Look no further than these marshmallow-stuffed matcha cookies.
Ingredients
- 8 large marshmallows cut in half
- 2 cups 240 grams all-purpose flour
- 1 1/2 tablespoon 10 grams matcha powder, sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 stick 113 grams unsalted butter, room temperature
- 1 cup 198 grams granulated sugar, plus 1/4 cup (50 grams) for rolling
- 1 large egg
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350ºF.
- Slice each marshmallow in half and set aside.
- In a medium-sized bowl, combine the flour, sifted matcha powder, baking soda, baking powder, and salt.
- In a separate large bowl, beat the butter and sugar until lighter in color.
- Add the egg and vanilla. Beat until light and fluffy.
- Add the dry ingredients and mix with a rubber spatula until fully combined.
- Roll pieces of dough into 1.5-inch pieces.
- Flatten the dough ball slightly, form an indent in the middle, and place a halved marshmallow in the center.
- Push the dough back around the marshmallow to seal it inside and re-roll into a ball.
- Roll each piece of dough in the extra 1/4 cup of sugar.
- Bake a 3 inches apart for about 10 minutes or until the tops have cracked.
Notes
- Don’t use too much dough per cookie. Keep your dough balls around 1.5-inches, otherwise the marshmallows could just dissolve into the dough while baking.
- For bigger cookies (larger than 2-inch balls of dough) use a whole marshmallow in the center.
- Since these cookies don’t turn golden brown in the oven like other cookies when they’re done, take them out when they have cracked on top and appear dry to the touch.