This recipe is a semi-finalist in EatingWell’s 2010 Holiday Cookie Contest.
Active Time: 20 Minutes | Total: 40 Minutes | To Make Ahead: Store, airtight, in a single layer for up to 2 days.
Makes: 2 Dozen Cookies
A cup of hot cocoa in a cookie.
3/4 cup all-purpose flour
1/4 cup whole-wheat flour
1/4 cup milk chocolate chips
1/4 cup granulated sugar
2 tablespoons packed light brown sugar
2 tablespoons unsalted butter, at room temperature
2 tablespoons walnut oil or canola oil
2 tablespoons unsweetened cocoa powder
1 large egg
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup marshmallow fluff
1. Preheat oven to 375°F.
2. Combine all-purpose flour, whole-wheat flour, chocolate chips, granulated sugar, brown sugar, butter, oil, cocoa powder, egg, baking powder and salt in a large bowl.
3. Roll the dough into 24 balls with your hands and place on an ungreased cookie sheet, about 1 inch apart. Make an indention in the top of each (the back side of a ¼-teaspoon measure works well) and fill with 1/2 teaspoon of marshmallow fluff.
4. Bake until the marshmallow fluff looks set, about 8 minutes. Let cool on the baking sheet for at least 5 minutes. Enjoy warm or at room temperature.
Per serving: 66 calories; 3 g fat (1 g sat, 0 g mono); 12 mg cholesterol; 9 g carbohydrate; 5 g added sugars; 1 g protein; 0 g fiber; 41 mg sodium; 27 mg potassium.