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. These 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*
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.
Marshmallow Creme
3 egg whites
2 cups light corn syrup
½ teaspoon salt
2 ½ cups powdered sugar
1 tablespoon vanilla
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.
Chocolate Frosting
1 cup butter
4-5 cups powdered sugar
milk
½ cup unsweetened cocoa
1 teaspoon vanilla
Beat soft butter, cocoa, and
powdered sugar together until smooth. Add a splash of milk and vanilla, blend
well.
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.
Oh I have not had these before! Time for another trip to Cutler's Cookies and then some time in the kitchen... Yum!
ReplyDeleteAH!!!!! You can bet that I will be making these asap!!!
ReplyDeleteI am loving all of your recipes from the classes at South Fork. You have piqued my interest and I am looking forward to the May cooking schedule. :)
ReplyDeleteBarbi Jensen
Hi Barbi, We will resume classes in mid September, watch for the schedule in early September!
DeleteFor a marshmallow addict like me, this looks like heaven. Gosh I love this recipe. Brava!
ReplyDeleteWhat size balls does the cookie dough need to be rolled into?
ReplyDeleteHi Corinne, The cookie scoop Cutler's uses is about a 2 inch scoop, I believe.
DeleteWhen using a cookie scoop do you know how many cookies this recipe makes? I have to make 4 dozen for a party this weekend and I"m making my shopping list for ingredients. Thanks
ReplyDeleteHi lib
DeleteThis recipe yields about 18-24 cookies.
Does this really use raw eggs for the marshmallow cremem? I'm preggo and a little paranoid about eating raw eggs. . .
ReplyDeleteKaitie- Yes, the recipe calls for a raw egg white. If you are hesitant to use, just purchase a ready made marshmallow creme.
DeleteSi
This looks amazing! Does the flour measurement change if you aren't living at a high altitude? Should I still use cake flour?
ReplyDeleteHi Kristin, I usually up the flour in a cookie recipe by 1/4 cup , so I would try this recipe reduced by 1/4 cup where you live. Bake a few and see how they turn out. If they are too flat, add a little more flour to the batter. The nice thing about using cake flour is, it is hard to over mix the dough. I would recommend using cake flour to achieve a puffy texture int he cookies. Let us know how they turn out! Happy baking :)
DeleteI get this cookie every time I go to Cutler's. I'm so glad to have a recipe to make it on my own now.
ReplyDeleteDo you use unsweetened cocoa for the frosting as well?
ReplyDeleteYes, unsweetened for both the cookie and frosting. Thanks for asking, Ill update the recipe :)
DeleteGrowing up, my mom would always take us kids to Cutlers to get a brownie marshmallow cookie. Since I've moved out of state, Cutlers (and those irresistible cookies!) is one of the little things I really miss about Utah. Thank you so much for posting this recipe! I can't get enough of these cookies, and everybody I've shared it with in Washington and now Florida love it too (this cookie recipe is going to spread across the country like wildfire!). Thanks!
DeleteGreat story Anna! Glad you found this blog and recipe. Thanks for the note and happy baking to you :)
DeleteAre you supposed to let the marshmallow creme set a little before adding the chocolate frosting? I had quite a mess on my hands when I tried this recipe!
ReplyDeleteAlso, are you supposed to flatten cookies before baking? I formed mine into drop cookies and they were too small and too thick. Sorry, baking novice over there :/
ReplyDelete