Chocolate-Stuffed Marshmallow Cookies

Dip each marshmallow into the chocolate spread so it is completely coated. Place them on a baking sheet or board lined with parchment paper and freeze for 1 hour.

In a large bowl, beat the softened butter with the white and brown sugar until light and fluffy.

Add the eggs one at a time, followed by the vanilla extract and salt. Mix well.

In a separate bowl, whisk together the flour and baking soda. Gradually fold the dry ingredients into the butter mixture until a soft, uniform dough forms.

Divide the dough into equal portions. Flatten each portion slightly, place a frozen chocolate-coated marshmallow in the center, and wrap the dough completely around it to form a ball.

Place the dough balls on a parchment-lined baking sheet, leaving 2–3 inches of space between them.

Bake in a preheated oven at 350°F (180°C) for 12–15 minutes until the edges are lightly golden.