3 cups powdered sugar
2/3 cup unsweetened cocoa powder
1/4 tsp salt
3 extra large egg whites
1 tbsp vanilla extract
2 cups semisweet chocolate chips
2.5 oz sliced almonds, toasted
1 cup mini marshmallows
2/3 cup unsweetened cocoa powder
1/4 tsp salt
3 extra large egg whites
1 tbsp vanilla extract
2 cups semisweet chocolate chips
2.5 oz sliced almonds, toasted
1 cup mini marshmallows
Preheat the oven to 350 F. Line two sheet pans with parchment paper.
In a large bowl, sift together the powdered sugar and cocoa powder. Whisk in the salt. Add the egg whites and vanilla and whisk until combined. Stir in the chocolate chips and almonds.
Use a cookie scoop to portion out small mounds on to the parchment paper, then top each cookie with 4-5 marshmallows. Pop into the freezer for 5 minutes to chill slightly (this prevents them from spreading too much in the oven).
Bake for 12-13 minutes until the marshmallows are golden brown. Let the cookies sit on the paper for a few minutes to set, before moving them to a wire rack to cool. Enjoy!
Makes 2 DOZEN COOKIES
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