CHOCOLATE & CACAO NIB MARSHMALLOW STUFFED CRINKLE COOKIES
1 1/4 CUP OF APF (ALL PURPOSE FLOUR)
1/2 CUP OF COCOA POWDER
1/4 CUP OF CACAO POWDER
1 TBSP OF INSTANT ESPRESSO COFFEE
1 TSP OF BAKING POWDER
2 TBSP OF MOON JUICE BEAUTY SHROOM (OPTIONAL)
1/2 CUP OF CACAO NIBS
1/2 TSP OF KOSHER SALT
1/2 CUP OF WHITE GRANULATED SUGAR
1/2 CUP OF LIGHT BROWN SUGAR
2 LARGE EGGS (ROOM TEMP.)
2 TBSP OF PURE VANILLA EXTRACT
1/3 CUP OF COCONUT OIL (ANY VEGETABLE OIL WILL WORK)
MARSHMALLOWS (I USED SMASH MALLOW BRNAD’S STRAWBERRIES & CREAM FLAVOR)
POWDERED SUGAR ( FOR ROLLING THE COOKIES IN)
Start off by whisking together the dry ingredients, flour, cocoa powder, cacao powder, baking soda, kosher salt, instant coffee, cacao nibs, and Beauty shroom (optional).
Next, in a large bowl with a whisk or in a stand mixer fitted with a paddle attachment cream together the coconut oil and sugars. Beat on med-high for a couple minutes until light and fluffy.
Once creamed bring the speed down to low and add in the eggs, one at a time to incorporate evenly, then add in the vanilla.
Now that the wet ingredients are all incorporated you can start to add in the dry ingredients one cup at a time until its all mixed in.
Next, using an ice cream scooper, scoop out balls of dough and place onto a baking sheet, cover and place in the refrigerator for minimum of two hours or overnight.
When the balls are chilled remove from the fridge and begin to stuff with the marshmallows.
To stuff the cookies you will want to make a “well” from the large ball of chilled dough. Once you’ve opened a big enough space, add in a marshmallow.
Then to close it up, pinch the tops like a calzone and roll back into a ball shape.
If you are making them without marshmallows cut each large ball of dough in 1/2 and roll into balls.
Next, to coat with sugar simply roll them around in a medium sized bowl filled half way with powdered sugar.
Now, place the cookies on a lines baking sheet and bake for 10 minutes in a pre heated oven at 350 degrees.
Next, remove the cookies from the oven and let sit on the baking sheet for 3 more minutes, then transfer to a wire rack until completely cooled.