Step 1

Using 1 ½ tsp, scoop out dollops of marshmallow fluff onto a cookie sheet and place into the

Step 2

freezer while you make the dough

Step 3

Preheat oven to 350 degrees and line two cookie sheets with a silicone baking mat

Step 4

Using a standing mixer, beat the butter, sugar, light brown sugar, eggs, corn syrup, and vanilla

Step 5

until light and fluffy

Step 6

Using a medium bowl, whisk the flour, cocoa powder, cornstarch, salt and baking soda

Step 7

Gradually beat the dry ingredients into the wet until a dough forms

Step 8

Using a medium cookie scoop, scoop out dough mound into your hand and flatten into a thick

Step 9

disk

Step 10

Make a indent in the center using your thumb

Step 11

Remove frozen marshmallow fluff and place into the center of the dough

Step 12

Mold the cookie dough over the marshmallow fluff and mold the dough into a round ball

Step 13

Gently flatten the cookie dough onto the cookie sheet into a thick disk

Step 14

Bake in the oven for 15-18 minutes or until firm around the edge

Step 15

Allow to cool completely

Step 16

Using a small pot, bring the heavy whipping cream to a simmer and pour over the chocolate

Step 17

chips

Step 18

Allow to sit for a minute before whisking until smooth

Step 19

Carefully dip the tops of the cookies into the ganache and gently shake extra ganache off

Step 20

Place the cookies onto the cookie sheet and allow the ganache to harden slightly

Step 21

Melt the white chocolate melting wafers and scoop into the piping bag

Step 22

Pipe squiggles over the top of the cookies

Step 23

Allow the chocolate to harden before enjoying it!