It’s no secret that brownies are my favorite (and cookies, cake and pie). When I need a chocolate fix, and want to avoid baking, my car steers itself to Cutler’s.
Cutler’s Brownie Marshmallow Cookies are a little bit of choco-marshmallow heaven on earth. Curt Cutler, the B-town Cookie King, taught a class at a South Fork recently. He’s always willing to share tips and tricks to making perfect cookies. Curt’s #1 tip? Using cake flour in all of his cookie recipes. When you are baking at a high altitude (we are at about 4,400 ft in Btown), adding additional flour or using cake flour is essential to produce cookies that look like cookies, and not pancakes. Another tip- Curt used to buy marshmallow creme until a little while back, when the supplier wasn’t able to deliver- he checked out a few recipes and started making his own. Oh my. So good. Simple too. Forget about that stuff in the tall glass jar at the grocery. Once you whip up Curt’s marshmallow creme, you’ll never look back. Trust me, you’ll love these cookies.
Cutler's Brownie Marshmallow Cookies
- 1 cup butter
- 1 2/3 cups white sugar
- 2 eggs
- 1 ¼ teaspoon vanilla
- ¾ cup unsweetened cocoa
- ¼ teaspoon salt
- 1 ¼ teaspoon baking powder
- 2 1/3 cups cake flour*
- 3 egg whites
- 2 cups light corn syrup
- ½ teaspoon salt
- 2 ½ cups powdered sugar
- 1 tablespoon vanilla
- 1 cup butter
- 4-5 cups powdered sugar
- ½ cup unsweetened cocoa
- 1 teaspoon vanilla
Cream butter and sugar. Add eggs
and vanilla and mix until blended well. Add dry ingredients and mix. Cookies can be rolled, formed into drop
cookies, or pressed into a 9 x 13 pan (double recipe and bake time). Roll and form cookies and bake at 350
for 10-12 minutes. Cookies are
done when top is slightly cracked and no longer looks wet.
For the Marshmallow Creme:
Combine egg whites, corn syrup,
and salt. Beat on high speed for
10 minutes or until thick. Add
powdered sugar and beat on low speed until blended. Add vanilla and blend.
May be frozen for later use.
For the Chocolate Frosting:
Beat soft butter, cocoa, and
powdered sugar together until smooth. Add a splash of milk and vanilla, blend
Spread cooled cookies with about 1 tablespoon of marshmallow creme. Top the creme with frosting.
Try not to eat the whole batch before your kids get home from school.