Directions
- 1In a bowl or stand mixer, add butter, brown sugar, and granulated sugar.
- 2Beat for 2-3 minutes on high until well combined.
- 3Add in the egg and egg yolk along with the vanilla bean paste.
- 4Mix on high for 3-4 minutes until everything is well incorporated.
- 5In a separate bowl, add all purpose flour, baking powder, baking soda, salt, corn starch, and instant coffee.
- 6Mix to combine the dry ingredients.
- 7Gradually add the dry ingredients to the wet mixture.
- 8Add in the chocolate.
- 9Mix until just combined, do not over mix the batter at this stage.
- 10Grease a standard muffin tin well or line with parchment muffin liners.
- 11Scoop about 2 1/2–3 oz of cookie dough and flatten into a disc.
- 12Press the dough into each muffin cavity, pushing the dough up the sides to create a cup shape.
- 13Fill each cookie cup with marshmallows and chocolate bar pieces.
- 14Take another small piece of dough, flatten it, and place on top.
- 15Seal the edges gently.
- 16Add extra chocolate chunks on top if desired.
- 17Freeze the assembled cookie pies for at least 20–30 minutes before baking.
- 18Preheat oven to 350°F (175°C).
- 19Bake for 16–20 minutes or until tops are golden brown, edges are crisp, and centers remain soft and gooey.
- 20Let the cookie pies cool in the muffin tin for 1 hour before removing.
- 21Serve warm for gooey marshmallow centers and melted chocolate.
Ingredients
- 2.25 cups all purpose flour
- 0.25 tsp baking soda
- 0.5 tsp baking powder
- 1 tbsp corn starch
- 1 cup dark brown sugar
- 3 tbsp granulated sugar
- 1 egg
- 1 egg yolk, cold
- 1 cup salted butter, melted
- 1 tbsp vanilla bean paste
- 1 cup semi sweet chocolate chips
- 0.5 cup milk chocolate chunks
- 1 pinch salt
- 0.5 tsp espresso powder coffee
- 1 cup marshmallows
- 1 milk chocolate bar, broken into squares
Equipment
bowlstand mixermuffin tinparchment muffin liners
Tips
- Do not over mix the batter.
- Freeze the assembled cookie pies for at least 20–30 minutes before baking for thick bakery-style texture.
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