Three-flavor marshmallow pull-apart cookies, crispy on the outside and soft on the inside, super delicious

Prepare the ingredients. Cut the butter into small pieces and soften it until it can be easily spread with a spatula.

Add fine granulated sugar and mix evenly, then use an electric mixer to beat until fluffy and pale.

Add the room temperature beaten eggs in 4-5 batches, making sure each addition is fully absorbed before adding the next.

Divide the prepared butter mixture into 3 parts!

Sift the plain flour and baking powder directly. Cut, mix, and press evenly.

First, mix the cocoa paste with cake flour, cocoa powder, and baking powder.

Add heat-resistant chocolate chips and mix evenly.

Matcha is handled in the same way, adding cake flour, matcha powder, and baking powder, then gently mixing until there is no dry powder.

Add the almond crisps and mix well.

Put it into a resealable bag and refrigerate for 30 minutes.

Take out the refrigerated dough. Divide it into portions of 35 grams each, roll them into balls and flatten them, then wrap the marshmallow, leaving a little exposed. Note: If the marshmallows are too big, you can cut them smaller.

Place it into the preheated convection oven, convection mode, bake at 170 degrees for 10 minutes.

You can decorate it while it's fresh out of the oven!

After it’s slightly cool, you can start eating. Gently tear it apart, soft and chewy with strings!

Finished product