Mini Jelly Bean Cookies
Whole Wheat Bread
Ingredients
Ingredients
- 1 cup unsalted butter
- 1 cup sugar
- 1/2 cup Brown Sugar
- 1 tbsp vanilla extract
- 2 eggs
- 1/2 cups cake flour
- 144 g vanilla instant pudding
- 1 cup graham cracker crumbs
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chips divided
- 1 cup mini marshmallows
- 15 in marshmallows cuthalf
Servings:
Instructions
- Preheat the oven to 350 degrees and prepare a baking sheet with parchment paper.
- Using kitchen shears, cut large marshmallows in half and set aside.
- In a medium bowl, mix together flour, instant pudding, graham cracker crumbs, baking soda and salt. Set aside.
- In a mixer fitted with a paddle attachment, combine butter and sugars until light and fluffy.
- Add eggs and vanilla and mix until combined. Add dry ingredients and mix until just combined.
- Stir in marshmallows and 1 1/2 cups chocolate chips. Using a large cookie scoop, scoop out dough balls onto baking sheet.
- With the palm of your hand or the back or a large wooden spoon, lightly press the dough down so it is flat.
- Bake for 10-12 minutes, or until the edges turn golden.
- Remove the cookies and place cut marshmallow, cut side down, in the center of the cookie and press down lightly.
- Put back in the oven for 1- 2 minutes, or until the marshmallows begin to get gooey. Remove cookies from the oven and transfer to a wire rack to cool. Using a microwave safe bowl, melt remaining 1/2 cup of chocolate chips. Transfer melted chocolate to pipping bag and cut a small hole at the end. Place cooled cookies on a sheet of parchment paper, and pipe chocolate drizzle.
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