Prep Time: 30 minutes 準備時間 30分
Cook Time: 12 minutes 烤12分鐘
Makes 16cookies 做出16個餅乾
I don’t like sweet sweets, so if you’d like your cookie to be at “American sweet level", you should double the amount of sugar I put in.
我不喜歡吃太甜，以下糖量做出來的餅乾偏苦甜；喜歡吃甜的朋友糖量可以加1被或0.5倍。
不過除了白糖棕糖還有棉花糖，您真的還要加糖嗎？Jenny關心您 😛
NGREDIENTS原料
- 115 grams (1/2 cup / 1 stick) unsalted butter, room temperature
115 克 （1/2）杯室溫無鹽奶油，我混合植物奶油和一般奶油 - 50 grams (1/4 cup) caster sugar
50克 （1/4）杯白砂糖 - 45 grams (1/4 cup) brown sugar
45克 （1/4）杯棕糖或黑糖 - 1 teaspoon vanilla extract
一茶匙香草萃取 - 1 large egg
一顆蛋 - 40 grams (1/2 cup) cocoa powder (no sugar added)
40克 （1/2）杯巧克力粉 （我的是無糖的） - 140 grams (1 cup) plain flour
140克 （1）杯 麵粉 - 1/2 teaspoon baking soda
一茶匙小蘇打粉 - 8 regular size marshmallows (cut into small pieces)
8個烤肉用棉花糖剪成小塊 （或任何棉花糖） - 100 grams (2/3 cup) dark chocolate chunks
100克 （2/3）杯 黑碎巧克力塊 - Sea salt
海鹽
- Preheat oven to 180 C (350 F) standard, line two cookie or oven trays with baking or parchment paper.
烤箱預熱180 C (350 F) 準備烤盤和烘培紙。 - In a large mixing bowl, add butter and sugars and beat with an electric mixer until pale and creamy. Add vanilla and egg and mix until combined.
將奶油、糖混合至稠奶油狀，加入香草萃取和蛋。攪拌至混合。 - Next, add cocoa powder, flour and baking soda. Beat until a soft dough forms. Add marshmallows and chocolate to your dough and stir briefly.
加入巧克力粉、麵粉和小蘇打粉。攪拌成稠麵糰狀，加入棉花糖和碎巧克力塊，大概攪拌一下混合即可。 - Roll the cookie dough into balls, approximately 1.2 tablespoons each, and place on prepared trays, ensuring there is enough room for the cookie to spread out.
把混合好的餅乾麵團搓成圓，曼秀雷頓大小，整齊放上餅乾盤，確定有足夠的空間讓餅乾膨脹不重疊。 - Bake for approximately 10-11 minutes. Sprinkle with sea salt. Leave to cool for at least 5 minutes on the tray before carefully transferring to a wire rack to cool completely.
放入烤箱烤10-11分鐘，出爐後撒一點海鹽，靜置至少5分鐘，就完成啦！
My inspiration for the recipe: DARK CHOCOLATE MARSHMALLOW COOKIES
Cross Culture Living 