• Preheat oven to 350° F. Line 2 baking sheets with parchment paper and set aside.
• Melt butter in the microwave until mostly melted. Then stir the butter until it is completely melted. Pout the butter in the bowl of a stand mixer.
• Add the suger to the mixing bowl with the butter and mix well. Next, add the eggs and vanilla. Mix until well combined.
• Next, add the baking soda and the cocoa powder. Mix on low until the cocoa powder is well incorporated.
• While the mixer is on, slowly add in the flour. Mix until everything is well combined.
• Using a 2-inch cookie scoop, place the cookies on the baking sheets leaving 3 inches between each cookie. Rotating the cookie sheet bake one at a time for 8-11 mins.
• Remove the cookies from the oven. Using a tablespoon, gently push in the center of each cookie, leaving a little indent. Leave the cookies on the baking sheet for 5-7 minutes before removing them and placing them on a baking sheet. Cool completely.

Marshmallow Cream

• Using a small saucepan, add sugar and egg whites. Continuously whisk together on medium heat until the mixture reaches 160°F. Pour the mixture into a mixing bowl and whisk on high speed until peaks form. About 4-5 minutes.
• Next, add the vanilla and the marshmallow fluff. Mix again on high speed until peaks form, about 4-5 mins.
• Add the marshmallow to the cookie base using a pastry bag with a medium size round tip. Starting in the center of the cookie, swirl the marshmallow cream out to the edge of the cookie. Set the cookies aside.

Ganache Topping

• In a microwave-safe bowl, heat the cream until boiling.
• Pour the cream over the chocolate chips. Let sit for a couple of minutes.
• Stir the cream and the chips together until smooth.
• Using the same technique as the marshmallow cream, and using a smaller round tip, add the chocolate to the top of the marshmallow cream. Let the chocolate set completely.

White Chocolate Swirl

• Place the white chocolate wafers into a microwave-safe bowl. Microwave the wafers in 15-second intervals stirring in between until the wafers are smooth.
• Using a piping bag and a small round tip, carefully pipe the chocolate loops on top of each cookie. Let the chocolate set.
• Serve and enjoy!