Name: Red Velvet Marshmallow Swirl Cookies
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 24 to 26 cookies
Ingredients: 1 2/3 cups all-purpose flour (see Cook’s Note); 1/4 cup unsweetened cocoa powder; 1 teaspoon baking powder; 3/4 teaspoon kosher salt; 1 stick (1/2 cup) unsalted butter, at room temperature; 3/4 cup packed light brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 teaspoon pure vanilla extract; 2 teaspoons red gel food coloring; One 4-ounce bar white chocolate, finely chopped; 3/4 cup marshmallow creme

Directions

Special equipment:

a disposable piping bag or resealable zip-top plastic bag

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside.
Whisk the flour, cocoa powder, baking powder and salt together in a medium bowl until combined. Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat just until combined. Beat in the red gel food coloring until combined, scraping down the sides of the bowl with a rubber spatula as needed. Add the flour mixture and beat until just incorporated. Fold in the chopped white chocolate until evenly combined.
Spoon the marshmallow creme into a disposable piping bag and snip off the tip, or spoon it into a resealable zip-top plastic bag and snip off the corner. Set aside.
Using a 2-tablespoon ice cream scoop, scoop up a ball of dough. Use a 1/4-teaspoon measure to press a deep well into the middle going all the way to the center of the dough ball. Pipe about 1 teaspoon marshmallow into the well, then gather the dough around the filling and pinch it so the marshmallow is completely enclosed. Place the dough ball seam-side down on one of the prepared baking sheets. Repeat with the remaining dough, arranging 12 cookies on each baking sheet. Pipe a few small dollops or swooshes of marshmallow onto the top of each cookie.
Bake the cookies, 1 pan at a time, until they are puffed and set at the edges, 13 to 15 minutes. Let cool 5 minutes on the pan, then transfer to a wire rack to cool completely. The cooled cookies can be stored in an airtight container for up to 3 days.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)