These cookies are sweet and gooey thanks to the marshmallow fluff.
Ingredients
- 1 c. salted butter, softened
- 1/2 c. brown sugar, packed
- 1/2 c. granulated sugar
- 4 large eggs, room temperature
- 1 tsp. vanilla extract
- 1/4 tsp. almond extract
- 1/4 tsp. coconut extract
- 1 tsp. kosher salt
- 2 tsp. baking soda
- 2 3/4 c. all-purpose flour
- 1/2 c. sprinkles
- 7 oz. marshmallow fluff
Yields Approximately 24 bars
Preheat the oven to 350 degrees Fahrenheit. Beat the butter and sugar together until light and fluffy. Scrape the bowl, then add the eggs one at a time, scraping after each addition. Add the vanilla, almond, and coconut extracts.
In a bowl, sift together the salt, baking soda, and flour. Add to the wet ingredients in two additions, scraping after each addition. Add the sprinkles and mix until just combined. Fold in the marshmallow fluff.
Scrape dough into a greased 9×13 baking pan. Bake for 30-35 minutes until lightly golden brown or an inserted toothpick comes out clean. Cool before slicing.
The Recipe Hoard 