It takes a few tries to get exactly right, but it's totally worth it. Deep chocolate flavor in a chewy dense cookie.
I must admit I'm the owner of one of these, oddly enough these cookies are the only recipe I can imagine making from it (that isn't rice crispy treats). I appreciate the creativity but lets be honest; Fluff lemon mayonnaise? Fluff cheese and mustard sandwich? Noooooo thank you!
This recipe uses one whole jar of marshmallow creme, scooping out a whole jar definitely has something magical about it...
Midnight Mocha Madness:
1 ½ cups (250 gr) semi/bittersweet choc. chopped
90 gr (¾ stick) butter
⅓ cup cocoa
¼ cup sugar
¼ tsp salt
1 tsp espresso powder (or instant coffee)
One 7 ½ ounce jar marshmallow fluff
1 cup flour
½ tsp baking powder
2 tsp vanilla extract
1 large egg
1 cup chopped pecans
Preheat oven to 200c.
In the top of a double boiler or in a microwave . melt together chocolate, butter, cocoa, sugar, salt and espresso powder. Stir occasionally until smooth. Remove from the heat and stir the marshmallow fluff into the warm chocolate mixture. Stir in the flour, baking powder, vanilla and egg. Mix until the batter comes together; it will seem dry at first, but within a minute minutes or so it will come together. Stir in the nuts.
Drop the cookie dough by the heaping tablespoonful onto baking sheet, to prevent the cookies from spreading too much, refrigerate the dough 15 minutes before baking. Bake cookies for about 10 minutesuntil their tops puff up and look set.
Allow them to cool 5 minutes before handling, they are fragile cookies.