• Preheat oven to 350°F and line two cookie sheets with a silicone baking mat.
• To make the marshmallow fluff centers, scoop 1 ½ teaspoon dollops of marshmallow fluff onto a cookie sheet and place into the freezer while you make the dough.
• Use a standing mixer with paddles attached, start at low speed, and cream the butter, sugar, light brown sugar, eggs, corn syrup, and vanilla extract until light and fluffy, about 4-5 minutes, set aside.
• To mix the dry ingredients, in a medium-sized bowl, whisk the flour, cocoa powder, cornstarch, salt, and baking soda.
• Gradually beat the dry ingredients into the wet until a dough forms.
• Using a medium cookie scoop, scoop out the dough mound into your hand and flatten into a thick disk. Make an indent in the center using your thumb.
• Remove frozen marshmallow fluff and place into the center of the dough
• Mold the cookie dough over the marshmallow fluff and mold the dough into a round ball.
• Gently flatten the cookie dough onto the cookie sheet into a thick disk
• Bake in the oven for 15-18 minutes or until firm around the edge.
• Cool slightly then move the cookies to a cooling rack to cool completely before decorating.

Make the ganache

• In a small saucepan over medium heat, bring the heavy whipping cream to a simmer and pour over the chocolate chips.
• Allow the mixture to sit for a minute before whisking until smooth.
• Carefully dip the tops of the cookies into the ganache and gently shake off extra ganache.
• Place the cookies onto the cookie sheet and allow the ganache to harden slightly
• Melt the white chocolate melting wafers and scoop into the piping bag.
• Pipe squiggles over the top of the cookies.
• Allow the chocolate to harden before enjoying them.