Jessica's Marshmallow Clouds Recipe #19595
These are a most unusual cookie in that the cookie dough is wrapped around frozen miniature marshmallows. I have made this for teachers, my husbands co-workers, funeral food, etc. and haven't had anyone not love them. The recipe comes from Mrs. Fields Cookie Book (1992).
by Caryn
30 min | 20 min prep
3 1/2 dozen cookies
- 3 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 cup white sugar
- 1 cup light brown sugar, firmly packed
- 1 cup salted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 (12 ounce) cups miniature semisweet chocolate chips
- 8 ounces miniature marshmallows, frozen
- Preheat oven to 400 degrees.
- Until you are ready to assemble the cookies just prior to baking, keep the marshmallows in the freezer- otherwise they will thaw too rapidly.
- Place the marshmallows back into the freezer between each batch of cookies.
- In a medium bowl combine flour, cocoa and baking soda.
- Set aside.
- Combine sugars in a large bowl.
- Using an electric mixer, blend in butter, scraping down the sides of the bowl.
- Add eggs and vanilla, and beat at medium speed until light and fluffy.
- Add the flour mixture and chocolate chips, and blend at a low speed until combined.
- Batter will be very stiff.
- Gather 4-5 frozen marshallows in the palm of your hand and cover them with a heaping tablespoon of dough.
- Wrap the dough around the marshmallows, completely encasing them and forming a 2-inch diameter ball.
- Place balls on ungreased baking sheets, 2 inches apart.
- Bake 8 to 10 minutes.
- Cool on pan 2 minutes, then transfer to a cool flat surface.
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5 stars