Ingredients
Method
- Pre heat oven to 325 degrees F
- Line cookie sheets with parchment paper
- Add extra sugar to shallow dish for rolling
- COOKIES:
- With mixer on medium cream butter and sugar until light and fluffy.
- Add in the egg,vanilla, mix to combine.
- In separate bowl put flour, baking powder, baking soda, stir to combine.
- With mixer on low slowly add the flour mixture to butter mixture, mix until well combined.
- Roll into 1 in balls and roll in sugar.
- Place on baking sheet about 2 inches apart.
- Bake for 7-9 minutes until edges are lightly browned.
- Let cool.
- RASPBERRY SAUCE:
- Add raspberries to sauce pan and heat on low/med heat. Add sugar. Stir and let raspberries melt and start to liquify. Keep at a low simmer, stirring often.
- Simmer until mixture is reduce by half.
- If you desire you (I did not) can remove seeds by straining the mixture through a strainer over a bowl.
- Let cool.
- ASSEMBLY:
- Pair up cookies, place spoonful of raspberry sauce on bottom cookie, followed by a marshmallow, followed by Ghirardelli chocolate square, top with top cookie.
- Enjoy!
Notes
I broiled my marshmallows. Put the rack one level above half, place marshmallows on parchment line cookie sheet. Pop into the oven and broil for 1 minute, watch carefully, they toast fast and every oven is different. Move quickly as marshmallows will start to collapse so you want to get them on the cookie before this happens if you can.