Directions
- 1Whisk together the all-purpose flour, unsweetened cocoa powder, cornstarch, baking soda, and salt in a large bowl and set aside.
- 2In a separate large bowl, combine the super softened butter and cream cheese, then add the egg, vanilla, brown sugar, and granulated sugar.
- 3Whisk the wet ingredients until smooth.
- 4Fold in the dry ingredients until the chocolatey cookie dough comes together.
- 5Fold in the chocolate chips.
- 6Scoop out 3.5 oz cookie dough balls onto a parchment-lined baking sheet and chill in the freezer for 45 minutes.
- 7While the cookie dough is chilling, combine the marshmallow creme and sprinkles in a bowl.
- 8Add the marshmallow creme mixture into a piping bag and set aside.
- 9Break off pieces of Pop-Tarts to set aside for the final topping.
- 10Bake the chilled cookie dough balls at 350°F (175°C) for 11 minutes.
- 11While the cookies are still warm, pipe a large portion of marshmallow creme onto each cookie and gently pat them down.
- 12Top the marshmallow creme with more sprinkles for a pop of color.
- 13Add a dollop of hot fudge.
- 14Place a piece of Pop-Tart on top of each cookie.
Ingredients
- 2.25 cup all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1.5 tsp cornstarch
- 1 tsp baking soda
- 0.5 tsp salt
- 0.75 cup unsalted butter
- 4 oz cream cheese
- 1 egg
- 1 tsp vanilla extract
- 0.5 cup brown sugar
- 0.5 cup granulated sugar
- chocolate chips
- 13 oz marshmallow creme
- sprinkles
- hot fudge
- Hot Fudge Sundae Pop-Tarts
Equipment
large bowlwhiskspatulacookie scoopbaking sheetparchment paperpiping bag
Tips
- When patting the cookies down, wear gloves as it can get messy.
- Adjust quantities of toppings based on your preference
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