Instructions

• 1

  Prepare the Dry Goods

  In a medium bowl, whisk together the all purpose flour, bread flour, baking soda, cream of tartar, and salt. Set this aside. 

• 2

  Cream the Butter and Sugar

  Fit your stand mixer with the paddle attachment.

  • Place the softened butter and fine granulated sugar in the bowl.
  • Mix on Speed 4 (medium) for about 2-3 minutes until the mixture is pale yellow and fluffy.
  • Important Note: Do not rush this step; aerating the butter is key for these cookies.
• 3

  Eggs & Extracts

  • Turn the mixer to Speed 2 (Low)
  • Add the eggs one at a time, letting the first one incorporate before adding the second
  • Pour in the maple extract and vanilla extract
  • Scrape down the sides of the bowl with a spatula to ensure everything is mixed
• 4

  Combine

  • With the mixer on Speed 1 (Stir), slowly add the dry flour mixture
  • Mix just until you see the flour disappear. Do not overmix, or the cookies will be tough.
• 5

  The Marshmallow Stuffing

  • Take about 1.5 to 2 tablespoons of dough and flatten it into a pancake in your palm.
  • Place a marshmallow in the center
  • Wrap the dough around the marshmallow and roll it into a ball
  • Important: Ensure the marshmallow is completely sealed. If there is a crack, the marshmallow will leak out and carmelize on the pan (which tastes great but looks messy).
• 6

  The Chill

  Place your dough on a plate or tray and put them in the fridge for 30 minutes.

  Why? Cold dough prevents the cookie from spreading too fast in the oven. If they spread too fast, the marshmallow melts before the cookie sets.

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• 8

  Bake

  • Preheat oven to 350F (175C)
  • (Optional) Roll the chilled dough balls in coarse turbinado sugar for a crunchy texture
  • Place on a parchment-lined baking sheer, spaced 2 inches apart
  • Bake for 10-12 minutes. The edges should be set, but the center will look soft and puffy
  • Let them cool on the baking sheet for at least 5-10 minutes. They are very fragile while hot because of the molten marshmallow inside. 

What's Next?

Continue To

Make the Maple Icing

5 min

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