FLOURLESS CHOCOLATE MARSHMALLOW COOKIES
Makes 24 cookies
Ingredients
* 2 1/2 cups powdered sugar
* 1/2 teaspoon salt
* 3 large egg whites
* 1 tablespoon vanilla extract
* 1 cup mini marshmallows
* 1/2 cup mini semi-sweet chocolate chips
Instructions
* Preheat oven to 350°F.
* Line two baking sheets with parchment paper or silicone baking mats.
* In a medium bowl, combine powdered sugar, cocoa powder and salt. Then add egg whites and vanilla extract, stirring until smooth. Fold in mini marshmallows and mini chocolate chips.
* Drop dough by the heaping tablespoonfuls onto prepared baking sheets with a cookie scoop, leaving space for spreading. Bake until cookies are puffed and crackled, about 11-12 minutes.
* Remove from oven and cool on baking sheets for 10 minutes then transfer to a wire rack to finish cooling.
Note:
Place cooled cookies in an airtight container at room temperature. They will last up to five days.
To keep them extra soft and chewy, store them with a slice of white bread and replace it every few days as it becomes stale.