last week, i discovered that there exists, in the world, mini marshmallow bits exactly like the kind that you find in breakfast cereal, but without the cereal! they come in flavors like vanilla, chocolate, strawberry and peppermint. i became obsessed and tracked them down on line.

i bought chocolate and vanilla. 

i’ve spent the last few days thinking about how best to use them and trying my best to not just eat them all straight out of the jar. so far, i’ve put them into pancakes with chocolate chips, and on an ice cream sundae.

today, i considered using them in brownies or cookies and cookies won!

these came out dark and rich, crisp on the outside and chewy in the middle. i think they could still stand some tinkering and i’ll post any changes that i make.

i have some other ideas about how to use these mallow bits and look forward to sharing them with you all.

Hot Cocoa Cookies with Mini Marshmallow Bits

Adapted from Martha Stewart

Ingredients

288g (2 ¼ cups) Cup4Cup gluten free flour

50g (½ cup) dark cocoa powder (I use Valrhona)

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon kosher salt

1 cup (2 sticks) unsalted butter, room temperature

300g (1 ½ cups) sugar

2 large eggs

1/4 teaspoon vanilla extract

50g (1 cup) Kraft Jet Puffed Mallow Bits

Method

1. Preheat oven to 375 degrees, with racks in center of the oven. In a medium bowl, whisk together flour, cocoa powder, cream of tartar, baking soda, and salt. In a stand mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs one at a time and beat to combine. With mixer on low, gradually add flour mixture and beat until combined. By hand, gently stir the mallow bits into the dough
2. Scoop by heaping tablespoons, form balls of dough and place, about 3 inches apart, on two parchment or silpat lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes. Let the cookies cool on sheets on wire racks for 5 minutes, then transfer cookies directly to racks to cool completely. (Store in an airtight container, up to 1 week.)

Note: To make minis, scoop teaspoon sized dough balls.