About
Is it a cliche to call these cookies "out of this world?" Well, too bad because we're doing it. Flying Saucer Cookies are interstellar levels of indulgent and just a blast to munch on! These chocolatey cookies are stuffed with an unexpected visitor — a melty marshmallow! Flying Saucer Cookies come in peace to make dessert a stellar experience!
Ingredients
- 3/4 cup unsalted butter
- 1 1/2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 36 marshmallows
- 1 cup dark or semisweet chocolate chips
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Line two large sheet pans with parchment paper.
Step 3 -In the bowl of a stand mixer fitted with a paddle attachment, add the butter and the sugar and beat on medium-high speed until light and fluffy, about 3-4 minutes.
Step 4 -Add the eggs, 1 at a time, to the butter mixture and beat after each addition.
Step 5 -Add the vanilla to the butter mixture and beat to combine.
Step 6 -In a separate bowl, add the flour, the cocoa powder, the baking soda, and the salt and whisk to combine.
Step 7 -Add the cocoa mixture to the butter mixture and mix on low speed until just combined into a dough.
Step 8 -Scoop the dough evenly, and with at least 1 inch of space in between, onto the prepared sheet pans and roll each scoop into balls.
Step 9 -Bake until the cookie tops start to crack, about 8 minutes.
Step 10 -Transfer the cookies from the oven and immediately top each of the cookies with 1 of the marshmallows.
Step 11 -Return the cookies to the oven and bake until the marshmallows are melted, about 2 minutes.
Step 12 -Transfer the cookies from the oven and using the back of a spoon, flatten the marshmallows.
Step 13 -Allow the cookies to cool completely.
Step 14 -In a heatproof bowl set over a pot of boiling water, add the chocolate and heat, while stirring frequently, until the chocolate melts.
Step 15 -Evenly dot the top of each of the marshmallows with the melted chocolate.
Step 16 -Refrigerate the cookies on the sheet pans until the chocolate hardens, about 1 hour.
Step 17 -Serve.
