Gissele Alzate - Feedyoursoull

1. If dehydrating marshmallows, this is the first thing you’ll need to do! Even just 30 minutes of dehydrating marshmallows helps! 1-2 hours is even better. If you’re not dehydrating, skip this step!
2. In a mixing bowl, beat softened butter, cane sugar and brown sugar until fluffy, about 1-2 minutes.
3. Mix in the egg and vanilla extract until fully combined.
4. In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
5. Slowly fold dry ingredients into the wet ingredient mixture, until well combined.
6. Fold in mini marshmallows (if you dehydrated the marshmallows, this will help hold their shape!)
7. Chill the dough for 30 minutes.
8. Preheat oven to 350°F and scoop the dough into balls and place on a lined baking sheet.
9. Bake the cookies for 8-10 minutes or until the edges look set but the centers are soft.
10. Let the cookies cool for 10 minutes and then transfer to a wire rack, allow them to fully cool while you create the frosting.
11. Beat softened butter until fluffy.
12. Mix in marshmallow fluff.
13. Mix in powdered sugar and vanilla extract until creamy.
14. Before frosting your cookies, make sure they are completely cool. Frost and top with crushed candy canes, and any other toppings you’d like (I went for Goldfish Peppermint Chocolate Snoopy Cookies).