Toasted Marshmallow Cookies in 32 Minutes

Instructions:

1. Beat the softened butter and granulated sugar together on medium-high speed until the mixture looks pale and fluffy (about 2-3 minutes).
2. Add the egg and vanilla extract, beating until fully emulsified and smooth.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Slowly fold the dry mixture into the wet ingredients until no streaks of flour remain.
4. Scoop the dough into 16 equal balls (roughly 2 tablespoons each) and place them 2 inches apart on a parchment-lined baking sheet.
5. Use your thumb to press a deep indentation into the center of each ball, creating a small well.
6. Press one large marshmallow firmly into each indentation.
7. Bake at 350°F (175°C) for 10-12 minutes until the edges are set but the center remains slightly soft.
8. Remove from oven and use a kitchen torch or oven broiler to brown the tops of the marshmallows until mahogany-colored and bubbling.