Keto Marshmallow Stuffed Chocolate Chip Cookies!

Trying to make a cookie with a marshmallow in the middle, ever know the frustration? Well, frustrate yourself no longer because we’ve got Keto Marshmallow Stuffed Chocolate Chip Cookies!! It’s a well-known fact that the superior cookie in the cookie jar is a cookie with a surprise filling.

INGREDIENTS

FOR THE MARSHMALLOWS

(cut into 1 in cubes) 1 Small Batch Keto Marshmallows,
3 oz Lily’s Dark Chocolate, melted

FOR THE COOKIES

1 cup Almond Flour
1 tablespoon Coconut Flour
1/3 cup Powdered Swerve

3/4 teaspoon Psyllium Husk Powder
1/2 teaspoon Xanthan Gum
1/2 teaspoon Baking Soda

4 tablespoons butter, melted and cooled
1/2 teaspoon Molasses,
1 large Egg

1 teaspoon Vanilla Extract
1/3 cup Salted Pecan Pieces
1/3 cup Keto Chocolate Chips

INSTRUCTIONS

Make a batch of(Keto Marshmallows) and let them rest overnight. Let the cut marshmallows dry out slightly, for even better results.
In a generous amount of chocolate coat six 1-inch marshmallow squares and let set. Until you’re ready to bake, keep it in the freezer.

Make the Cookies

Later in the recipe, you will be heating the oven to 350°F. For now, with a silicone baking mat, line your baking sheet!

Take a bowl(large) and whisk together the baking soda, xanthan gum, psyllium husk powder, coconut flour, and almond flour. Put it aside.
Take another bowl and whisk the vanilla, powdered sweetener, molasses, egg, and melted butter and beat until it gets smooth.
Put wet to the dry and for about two minutes, stir with a silicone spatula, kneading the dough to help all of the moisture get absorbed.

Put (make sure they are salted!)pecan pieces and the chocolate chips and fold to combine.
Form into a flat round by scooping a light 1/4 cup of dough. In the center, place the dipped and chilled marshmallow square and wrap the dough to (around)seal.
On a prepared baking sheet, arrange the Six cookies and for 20 minutes, place them in the freezer.

HEAT oven to 350F.
For 9-11 minutes, bake chilled cookies, just until the edges begin to darken. Take it out from the oven and so the tops slightly break open, slam the pan on the counter 1-3 times.
For 3-5 minutes, place in the refrigerator just to stop the baking process. To completely set, then let cool on the counter. Store in an airtight container!