Chocolate Marshmallow Cutouts – a delicious recipe with butter, sugar, eggs, vanilla, flour, baking cocoa. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm enough to shape.
2
Preheat oven to 350u00b0. Shape level tablespoons of dough into balls; place 2 in. apart on ungreased
3
. Bake 6-8 minutes or until cookies are set. Using a 1-1/4-in. heart-shaped cookie cutter, score the center of half of the cookies. Cool completely on pans on wire racks.
4
Using the same heart-shaped cookie cutter, gently cut scored cookie tops and remove the center of each. Spread marshmallow creme over the bottom of the solid cookies; cover with remaining cookies.
5
Freeze shaped balls of dough on
6
until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake cookies as directed.
900
kcal
Calories
28
g
Fat
156
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1-1/4 cups butter, softened, 2 cups sugar, 2 large eggs, 2 teaspoons vanilla extract, and more.
Yes, Chocolate Marshmallow Cutouts falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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