Jessica's Marshmallow Clouds

From: DoubletheGarlic

On Jul 3, 2009

These are great, and were well-received by all. About the marshmallows — it IS tricky tucking them into the dough at times, but it is worth it, especially because contact with the cookie sheet makes a very firm bond! Here in the UK, you mostly find multi-colored bags of marshmallows. I'll tell you — melted pink and yellow mallows look pretty yucky in the cookies! But they still taste great!

From: Chef Schellies

On Jun 16, 2008

I have made this recipe many times, and it's always a hit. I was going to post it the other day when I made these again, but you beat me to it. These are really soft, chocolatey cookies. My theory on the marshmallow is that it's there more to keep the cookies soft than to actually be a marshmallow center. I have had them turn clear or remain white, but the cookies are always soft and yummy. Thanks for posting this. I'm sure I will continue to make these often.

From: Dorel

On Dec 22, 2003

I found these very good. I baked them exactly 8 minutes on parchment lined pan. I 1/2 the recipe as I wasn't sure we would like them. I got 14 cookies and I used margarine instead of butter. I think I will try 1/2 a large marshmallow next time or even a 1/4, as I found it difficult to keep the little buggers together long enough to get them covered with the dough (insert smile here) I used 1 cup milk chocolate chips as that was all I had on hand.

From: Caryn

On Mar 17, 2003

NOTE: The marshmallows will melt inside the cookie! If you remove them early from the oven the marshmallows will remain white (though melted) while later, they will be clear and shiny. I tend to remove mine early (around 8 minutes) while the marshmallow is still white. Regardless, they will all have a soft center whether the marshmallow is white or clear. I've made these a dozen times and they have always been a huge hit.