Best Chocolate Marshmallow Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CORNFLAKE-CHOCOLATE CHIP-MARSHMALLOW COOKIES



Cornflake-Chocolate Chip-Marshmallow Cookies image

A bowl of cereal, s'more, and cookie all rolled into one, this recipe from Christina Tosi's "Momofuku Milk Bar" cookbook is guaranteed to please.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 15 to 20 cookies

Number Of Ingredients 12

1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups granulated sugar
2/3 cup packed light-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 1/4 teaspoons coarse salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 cups Cornflake Crunch
2/3 cup mini chocolate chips
1 1/4 cups mini marshmallows

Steps:

  • Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla; beat for 7 to 8 minutes.
  • Reduce speed to low and add flour, salt, baking powder, and baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down sides of bowl with a spatula.
  • With the mixer on low, add cornflake crunch and chocolate chips; mix until just combined, 30 to 45 seconds. Add mini marshmallows and mix until just incorporated.
  • Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice-cream scoop or 1/3-cup measuring cup, portion dough out onto prepared baking sheet. Pat tops of cookie domes flat. Wrap baking sheet tightly with plastic wrap and refrigerate for at least 1 hour and up to 1 week. Do not bake cookies from room temperature or they will not hold their shape.
  • Preheat oven to 375 degrees. Line additional baking sheets with parchment paper or nonstick baking mats.
  • Arrange chilled dough at least 4 inches apart on prepared baking sheets. Transfer to oven and bake until puffed, cracked, spread, and browned on the edges, about 18 minutes. Let cool completely on baking sheets.

CHOCOLATE CHIP MARSHMALLOW COOKIES



Chocolate Chip Marshmallow Cookies image

The ultimate carving cookie!! I found this on another site and made a few small changes and this quickly became my favorite cookie. CAUTION: You may need to double the recipe unless you have enough will power to not taste the dough!!

Provided by Barefootandpregnant

Categories     Drop Cookies

Time 20m

Yield 30 serving(s)

Number Of Ingredients 11

1/2 cup butter, softened
1/2 cup brown sugar, packed
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups semi-sweet chocolate chips
2 cups miniature marshmallows

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • In a large bowl, cream together butter, brown sugar and white sugar until smooth.
  • Beat in the eggs one at a time, then stir in the vanilla.
  • Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture.
  • Mix in the chocolate chips and marshmallows.
  • Drop by rounded spoonfuls onto the prepared cookie sheets about 2 inches apart. These will spread quite a bit, so make sure the cookies are not too big.
  • Bake for 8 to 10 minutes in the preheated oven.
  • Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CHOCOLATE MARSHMALLOW COOKIES



Chocolate Marshmallow Cookies image

What fun! These double-chocolaty delights have a surprise inside! Atop the chocolate cookie base, marshmallow peeks out under chocolate icing. Kids love them! -June Formanek, Belle Plaine, Iowa

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 17

1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/4 cup 2% milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
18 large marshmallows
ICING:
6 tablespoons butter, softened
2 tablespoons baking cocoa
1/4 cup 2% milk
1-3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
Pecan halves

Steps:

  • In a large bowl, cream butter and sugar. Add egg, milk and vanilla; mix well. Combine the flour, cocoa, baking soda and salt; beat into creamed mixture. , Drop by tablespoonfuls onto ungreased baking sheets. Bake at 350° for 8 minutes. Meanwhile, cut marshmallows in half. Press a marshmallow half, cut side down, onto each cookie. Return to the oven for 2 minutes. Cool completely on a wire rack., For icing, in a small saucepan, combine butter, cocoa and milk. Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly; transfer to a small bowl. Beat in confectioners' sugar and vanilla until smooth. Spread over the cooled cookies. Top each with a pecan half.

Nutrition Facts : Calories 125 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 92mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE MARSHMALLOW COOKIES



Chocolate Marshmallow Cookies image

chocolate brownie-like cookies with a marshmallow center frosted with chocolate frosting. This one came from an older lady friend (Amy Walling) I knew as a kid who also taught me to crochet. This cookie is not for someone who is watching their figure, very decadent. I always double the batch because these cookies do not last long and you have enough frosting for a double batch.

Provided by chocoholic in AZ

Categories     Drop Cookies

Time 20m

Yield 30 cookies

Number Of Ingredients 14

1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla extract
1/4 cup milk
1 3/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup powdered baking cocoa
20 large marshmallows (cut in half)
1 cup sugar
1/4 cup milk
1/4 cup butter
1/2 cup semi-sweet chocolate chips

Steps:

  • Cookies:.
  • cream together butter and sugar with a hand held electric mixer.
  • Add egg, then vanilla and milk.
  • Then add flour, salt, baking soda, and cocoa.
  • Drop by spoonfuls on to a greased cookie sheet.
  • Bake @ 350 degrees for 8 minutes
  • Then press marshmallow (cut side down) on to cookie.
  • Put cookies back in oven for 2 more minutes.
  • Let cookies cool then frost.
  • Frosting:.
  • In a sauce pan combine sugar, milk and butter.
  • Bring to a boil, stir and remove from heat.
  • Add chocolate chips to hot mixture and let cool stirring occasionally. Frosting will come together as it cools.

CHOCOLATE COVERED MARSHMALLOW COOKIES



Chocolate Covered Marshmallow Cookies image

Provided by Food Network

Categories     dessert

Time 25m

Yield about 2 dozen cookies

Number Of Ingredients 19

3 cups flour
1/2 cup sugar
1/2 teaspoon salt
3/4 teaspoon baking powder
3/8 teaspoon baking soda
1/2 teaspoon ground cinnamon
12 tablespoons butter
3 eggs, whisked together
Homemade marshmallows, recipe follows
Chocolate glaze, recipe follows
1/4 cup water
1/4 cup light corn syrup
3/4 cup sugar
1 tablespoon powdered gelatin
2 tablespoons cold water
2 egg whites
1/4 teaspoon pure vanilla extract
12 ounces semisweet chocolate
2 ounces cocoa butter or vegetable oil

Steps:

  • Blend the dry ingredients in a mixer fitted with a paddle attachment. Add the butter and mix on low speed until sandy. Add the eggs and mix to combine. Form the dough into a disk, wrap and refrigerate at least 1 hour and up to 3 days. When ready to bake, grease a cookie sheet or line it with parchment paper or a nonstick baking mat. Heat the oven to 375 degrees F.
  • On a lightly floured surface, roll out the dough to 1/8-inch thickness. Use a cookie cutter to cut out small rounds of dough, 1 to 1 1/2 inches. Transfer to the prepared pan and bake until light golden brown, about 10 minutes. Let cool to room temperature.
  • Pipe a "kiss" of marshmallow onto each cookie. Let set at room temperature for 2 hours.
  • Line a cookie sheet with parchment or a nonstick baking mat. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.
  • Homemade Marshmallows: Combine the water, corn syrup, and sugar in a saucepan, bring to a boil until "soft-ball" stage, or 235 degrees on a candy thermometer. Meanwhile, sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla and continue whipping until stiff. Transfer to a pastry bag.
  • Chocolate Glaze: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

GOOEY MARSHMALLOW-FILLED CHOCOLATE CHIP COOKIES



Gooey Marshmallow-Filled Chocolate Chip Cookies image

A perfectly designed chocolate chip cookie to me means a gooey center and lightly crisp edges. This cookie takes the "gooey center" part literally by having a vegan marshmallow tucked inside the center of each one. Since vegan marshmallows aren't made with gelatin, they stay fluffy throughout baking.

Provided by Gabriela Rodiles

Categories     dessert

Time 45m

Yield 18 cookies

Number Of Ingredients 10

1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup granulated sugar
2 large eggs
1 1/4 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups semi-sweet chocolate chips (about 12 ounces)
18 vegan marshmallows

Steps:

  • Position the racks in the upper and lower third of the oven and preheat to 375 degrees F. Line two rimmed baking sheets with parchment. (If you only have one baking sheet, let it cool completely between batches.)
  • Place the butter in a small microwave-safe bowl, cover and microwave on medium power until melted, 1 to 2 minutes. (Alternatively melt in a small saucepan.) Cool slightly.
  • Whisk the dark brown sugar, granulated sugar, eggs, melted butter and vanilla in a large bowl until smooth.
  • Whisk the flour, baking soda and salt in a medium bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon, taking care not to overmix. Stir in the chocolate chips.
  • Use an ice cream scoop or measuring spoon to scoop out portions of dough (each about 3 tablespoons or 2.2 ounces). Flatten each portion in the palm of your hand until it's about 1/4-inch thick. Place 1 marshmallow in the center of the flattened dough and form the dough around the marshmallow until it is completely covered. Roll into a uniform ball and place about 2 inches apart on the prepared baking sheets. Bake until the edges and top are just turning golden, but the center is still soft, 17 to 18 minutes.
  • Let the cookies cool slightly on the baking sheets, about 5 minutes. Serve warm.

CHOCOLATE CHIP-MARSHMALLOW CRUNCH COOKIES



Chocolate Chip-Marshmallow Crunch Cookies image

These are cookies people will talk about endlessly and ask you to make again and again. The reason we're so sure-besides personal experience-is that they're based on our five-star Ultimate Chocolate Chip Cookie recipe, but gussied up for an extra-special occasion or extra-strong sweet craving. Dark chocolate chips, mini marshmallows, oats and toasted Corn Chex™ all get added to the mix, so these cookies bake up gooey and crunchy and salty and sweet. All those mix-ins give the cookies a look that's far from cookie-cutter perfect, but that's part of their charm. If you're lucky, you'll get a cookie with where a stray marshmallow has melted at the edge, creating a crisp caramel bite that's almost like toffee.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 40

Number Of Ingredients 14

2 cups Corn Chex™ cereal
2 tablespoons butter
1 tablespoon granulated sugar
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup packed brown sugar
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
1 cup 60% cacao bittersweet dark chocolate chips
1 cup miniature marshmallows
1 cup old-fashioned oats

Steps:

  • Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
  • In medium microwavable bowl, add cereal. In small microwavable bowl, microwave 2 tablespoons butter uncovered on High 20 to 30 seconds or until melted. Stir in 1 tablespoon sugar; microwave about 30 seconds or until sugar is nearly dissolved. Pour butter mixture over cereal, mixing to coat. Microwave uncovered on High 2 to 3 minutes, stirring every 30 seconds, until glazed and toasted. Spread mixture on waxed paper; cool 10 minutes. Place cereal in large resealable food-storage plastic bag, and coarsely crush; set aside.
  • Meanwhile, in small bowl, mix flour, baking soda and salt; set aside.
  • In large bowl, beat softened butter, brown sugar and 3/4 cup granulated sugar with electric mixer on medium speed, or mix with spoon until well mixed; scrape side of bowl. Beat in egg until blended. Beat in vanilla. Stir flour mixture into butter mixture until well mixed (dough will be stiff). Stir in crushed cereal, chocolate chips, marshmallows and oats.
  • Shape into 40 (1 1/2-inch) balls. Place 2 inches apart on cookie sheets. Flatten slightly, reshaping edges if necessary to make round. Cover balls lightly with plastic wrap while waiting to bake.
  • Baking one cookie sheet at a time, bake 8 to 10 minutes or until edges are set (centers will be soft). Cool completely on cookie sheet, about 15 minutes. Remove from cookie sheet to cooling rack. Store covered in airtight container.

Nutrition Facts : Calories 150, Carbohydrate 19 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 11 g, TransFat 0 g

CHOCOLATE-COVERED MARSHMALLOW COOKIES



Chocolate-Covered Marshmallow Cookies image

Each tender cookie has a gooey marshmallow lodged inside, plus it's all covered in chocolate. The cookies are perfect for sharing at holidays and events or for selling at bake sales.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 18

Number Of Ingredients 11

1/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled), plus more for working
1/4 cup plus 2 tablespoons whole-wheat flour (spooned and leveled)
1/4 teaspoon coarse salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
3 tablespoons unsalted butter, room temperature
3 tablespoons packed light-brown sugar
1 large egg
9 large marshmallows, halved
9 ounces semisweet chocolate, coarsely chopped

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flours, salt, baking soda, baking powder, and cinnamon. In a large bowl, using an electric mixer, beat butter and brown sugar on high, scraping down bowl as needed, until light, 4 minutes. Add egg and beat to combine, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat until combined.
  • Drop dough by tablespoonfuls, 3 inches apart, onto two parchment-lined baking sheets. With the bottom of a measuring cup dipped in flour, flatten cookies to 2 inches in diameter. Bake until dry and set, about 7 minutes, rotating sheets halfway through. Remove from oven and top each cookie with a marshmallow half. Bake until marshmallows are soft, 2 minutes.
  • Remove from oven and, with a metal spatula, gently flatten each marshmallow. Let cookies cool completely on sheets on wire racks.
  • Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted, 2 minutes. Remove bowl from pan. Place one cookie at a time on tines of a fork, submerge in chocolate, then tap fork on edge of bowl to remove excess. Place on wire rack set over a baking sheet. Let cookies set in refrigerator, about 10 minutes.

Nutrition Facts : Calories 255 g, Fat 12 g, Fiber 2 g, Protein 4 g

GOOEY MARSHMALLOW CHOCOLATE CHIP CINNAMON COOKIES



Gooey Marshmallow Chocolate Chip Cinnamon Cookies image

This was an experiment with ingredients and they turned out better than I thought! They are sweet and get rid of that craving!!

Provided by Casey

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 30m

Yield 24

Number Of Ingredients 11

1 cup butter, softened
½ cup brown sugar
1 cup white sugar
1 teaspoon orange extract
2 eggs
2 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
2 cups semisweet chocolate chips
1 cup miniature marshmallows, frozen

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs, one at a time then stir in the orange extract. Combine the flour, baking soda, salt and cinnamon; stir into the sugar mixture. Fold in the chocolate chips and frozen marshmallows. Drop dough by heaping spoonfuls onto the prepared cookie sheet.
  • Bake for 20 to 22 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 31.9 g, Cholesterol 35.8 mg, Fat 12.4 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 7.5 g, Sodium 116 mg, Sugar 20.2 g

CHOCOLATE FROSTED MARSHMALLOW COOKIES



Chocolate Frosted Marshmallow Cookies image

A delicious cookie, great for the holiday, especially if you are a chocolate lover!

Provided by Martha

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 30

Number Of Ingredients 9

½ cup butter
2 (1 ounce) squares unsweetened chocolate
1 egg
1 cup packed brown sugar
1 teaspoon vanilla extract
½ teaspoon baking soda
1 ½ cups all-purpose flour
½ cup milk
1 (16 ounce) package large marshmallows

Steps:

  • Preheat oven to 350 degrees F(180 degrees C). Lightly grease cookie sheets or line with parchment paper.
  • Melt butter and chocolate in small heavy saucepan over low heat; stir to blend. Remove from heat; cool.
  • Beat egg, brown sugar, vanilla and baking soda in large bowl until light and fluffy. Blend in chocolate mixture and flour until smooth. Slowly beat in milk to make light, cake-batter-like dough.
  • Drop dough by teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes or until firm in center. Cut marshmallows in half.
  • Immediately place halved marshmallow, cut side down, onto each baked cookie. Return to oven 1 minute or just until marshmallow is warm enough to stick to cookie. Remove to wire racks to cool.

Nutrition Facts : Calories 139.4 calories, Carbohydrate 24.9 g, Cholesterol 14.7 mg, Fat 4.4 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 2.7 g, Sodium 61.4 mg, Sugar 16 g

CHOCOLATE-COVERED MARSHMALLOW COOKIES



Chocolate-Covered Marshmallow Cookies image

I've always liked to cook, and this cookie recipe was always a favorite of my eight children. Now it's a favorite of my 11 grandchildren.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 17

1-3/4 cups sifted cake flour
1/2 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup shortening
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup milk
18 large marshmallows, halved
36 pecan halves
FROSTING:
2 cups confectioners' sugar
5 tablespoons baking cocoa
1/8 teaspoon salt
3 tablespoons butter, softened
4 to 5 tablespoons half-and-half cream

Steps:

  • Sift together flour, cocoa, salt and soda; set aside. In a bowl, cream shortening and sugar until light and fluffy; add the egg, vanilla and milk. Gradually add dry ingredients and mix well., Drop by heaping teaspoonfuls about 2 in. apart on greased baking sheets. Bake at 350° for 8 minutes. Do not overbake. Remove cookies from the oven and top each with a marshmallow half. Return to oven for 2 minutes. Remove cookies to wire racks to cool. , Meanwhile, beat all frosting ingredients together. Spread frosting on each cookie and top with a pecan half.

Nutrition Facts : Calories 273 calories, Fat 10g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 147mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

HOT CHOCOLATE COOKIES WITH MARSHMALLOW GLAZE



Hot Chocolate Cookies with Marshmallow Glaze image

Easy, chewy chocolate cookies made with instant hot cocoa mix for a yummy childhood favorite flavor, complete with a marshmallow glaze. A family favorite at Christmas time.

Provided by Stacey Hahn

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 43m

Yield 32

Number Of Ingredients 10

8 (1 ounce) envelopes instant hot cocoa mix
½ cup butter, softened
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup confectioners' sugar
2 tablespoons milk
5 large marshmallows
1 tablespoon butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine hot cocoa mix, 1/2 cup butter, and eggs in a large bowl; beat with an electric mixer until creamy. Add flour, baking powder, and salt gradually; mix well. Drop teaspoonfuls of the dough onto ungreased baking sheets.
  • Bake in the preheated oven until edges are dry, about 8 minutes. Let cool on the baking sheets for 5 minutes. Transfer to wire racks to cool completely.
  • Mix confectioners' sugar and milk together in a small bowl.
  • Combine marshmallows and 1 tablespoon butter in a microwave-safe bowl. Microwave until marshmallows melt, about 30 seconds. Stir into confectioners' sugar mixture with a fork until smooth.
  • Drizzle marshmallow glaze over cooled cookies. Let stand until set, about 15 minutes.

Nutrition Facts : Calories 108.8 calories, Carbohydrate 16.8 g, Cholesterol 20.3 mg, Fat 3.9 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 2.3 g, Sodium 112.8 mg, Sugar 9.2 g

DOUBLE CHOCOLATE MARSHMALLOW COOKIES



Double Chocolate Marshmallow Cookies image

Quick, easy cookies to make with little kids. I make these cookies while babysitting, because the kids love them so much! It is fun to add in different color marshmallows when the stores have them available for holidays. Or even try to make them with different chips, like caramel or mint. Please enjoy!

Provided by afcouwen

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 2h25m

Yield 24

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
½ cup butter, softened
1 egg
1 teaspoon vanilla extract
1 (15.25 ounce) package chocolate cake mix
2 cups semisweet chocolate chips
1 cup miniature marshmallows

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine cream cheese and butter in a large bowl with an electric mixer until smooth. Beat in egg and vanilla extract; gradually add cake mix. Stir semisweet chocolate chips and miniature marshmallows into the dough. Cover bowl with plastic wrap.
  • Refrigerate dough until firm, about 2 hours.
  • Drop dough by rounded tablespoons onto an ungreased baking sheet. Bake in the preheated oven until edges are slightly brown, 10 to 12 minutes.

Nutrition Facts : Calories 221.6 calories, Carbohydrate 24 g, Cholesterol 28.2 mg, Fat 14.3 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 7.6 g, Sodium 210.6 mg, Sugar 15.8 g

CHOCOLATE-COVERED MARSHMALLOW COOKIES



Chocolate-Covered Marshmallow Cookies image

This ambitious Mallomars-inspired recipe is a project: Make the (wheat-free!) cookie base and top with marshmallow on day one; enrobe in chocolate on day two.

Provided by Anna Posey

Categories     Bon Appétit     Cookies     Marshmallow     Almond     Strawberry     Christmas     Chocolate     Wheat/Gluten-Free     Bake     Dessert

Yield Makes about 36 cookies

Number Of Ingredients 21

Cookies:
3/4 cup almond flour or meal
2/3 cup rice flour
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/3 cup powdered sugar
1/2 teaspoon kosher salt
1 large egg yolk
Marshmallow and assembly:
1 (1.2-ounce) bag freeze-dried strawberries
1 envelope unflavored powdered gelatin (about 2 1/2 teaspoons)
2 large egg whites
1/2 teaspoon kosher salt
2 teaspoon plus 1/2 cup granulated sugar
2 tablespoon light corn syrup
12 ounces semisweet or bittersweet chocolate, chopped
2 tablespoon virgin coconut oil
Pearl sugar and/or red sanding sugar (for serving; optional)
Red luster dust (for serving; optional)
Special Equipment
A 1-1 1/4-inch-diameter cookie cutter; candy thermometer

Steps:

  • Cookies:
  • Whisk almond flour and rice flour in a medium bowl. In the bowl of a stand mixer, on medium speed, beat butter, granulated sugar, powdered sugar, and salt until light and fluffy, about 2 minutes. Reduce speed to low and beat in egg yolk, then dry ingredients.
  • Roll out dough between 2 sheets of parchment paper to 1/4" thick. Using parchment, slide dough onto a baking sheet and chill until firm, 30-40 minutes.
  • Preheat oven to 350°F. Peel away top layer of parchment paper from dough and punch out rounds with cutter; transfer cookies to another parchment-lined large baking sheet, spacing at least 1" apart. (You should have 36 cookies; if desired, gather scraps and save for another use.)
  • Bake cookies until edges are golden but centers are still pale, 10-12 minutes. Let cool on baking sheets.
  • Line another rimmed baking sheet with foil and set a wire rack inside. Transfer cooled cookies to rack.
  • Marshmallow and assembly:
  • Pulse strawberries in a food processor until finely ground. Pass through a fine-mesh sieve into a small bowl to remove larger pieces; set strawberry powder aside.
  • Place 1/4 cup cold water in a small bowl and sprinkle gelatin over top; let sit until gelatin is softened, 10-15 minutes.
  • Beat egg whites, salt, and 2 tsp. granulated sugar in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed to soft peaks.
  • Heat corn syrup, remaining 1/2 cup granulated sugar, and 3 Tbsp. water in a small saucepan over medium-low, stirring with a heatproof spatula until sugar is dissolved. Fit saucepan with thermometer and bring syrup to a boil; cook, brushing down sides of saucepan with a wet pastry brush to dissolve any crystals, until thermometer registers 242°F. Working quickly through the next few steps, immediately remove syrup from heat and add gelatin mixture, stirring with spatula just until melted. With mixer on medium speed, gradually stream syrup into egg whites, aiming for the space between the sides of the bowl and the whisk. Increase speed to high and beat until marshmallow is very light, thick, and glossy and the sides of the bowl feel cool to the touch, 10-12 minutes. Beat in reserved strawberry powder.
  • Transfer marshmallow mixture to a disposable pastry bag and snip a 1" opening off the end (or use a resealable plastic bag and cut off 1 corner). Position end of piping bag 1/2" from surface of cookie, holding bag perpendicular; applying even pressure, begin slowly piping (do not move the bag). Pipe until marshmallow has expanded to the diameter of the cookie, then slowly lift the tip upward to create a soft peak. (Imagine a tall Hershey's Kiss shape about 2" high.) When all the cookies have been topped with marshmallow, chill uncovered on baking sheet until marshmallow is set, 2-2 1/2 hours. (Loosely cover at this point and chill up to 12 hours if desired.)
  • Heat chocolate and oil in a heatproof bowl set over a saucepan of barely simmering water (do not let water touch bottom of bowl), stirring until chocolate is melted and incorporated. Let cool slightly.
  • Drizzle a level tablespoon of chocolate mixture over each marshmallow cookie, coating completely. Sprinkle with pearl and/or sanding sugar if desired.
  • Once all cookies have been coated, use a small offset spatula to nudge at the base across the rack to remove any drips. Chill until chocolate is set, at least 30 minutes. Decorate with luster dust if desired.

GHIRARDELLI'S® "HOT CHOCOLATE" AND TOASTED MARSHMALLOW COOKIES



Ghirardelli's®

A lovely, warm holiday cookie, featuring decadent chocolate and an over-the-top twist on the traditional holiday treat.

Provided by Ghirardelli

Categories     Trusted Brands: Recipes and Tips     Ghirardelli®

Time 29m

Yield 30

Number Of Ingredients 11

¾ cup Ghirardelli® 60% Cacao Bittersweet Chocolate Chips
1 cup all-purpose flour
1 tablespoon Ghirardelli® Unsweetened Cocoa Powder
½ teaspoon baking soda
¼ teaspoon salt
6 tablespoons butter, softened
1 cup soft brown sugar
2 small eggs
1 teaspoon vanilla extract
2 ¼ cups Ghirardelli® 60% Cacao Bittersweet Chocolate Chips
30 large marshmallows

Steps:

  • Melt 3/4 cup chocolate chips gently in the microwave or over a pot of simmering water (bain marie). Set aside to cool.
  • Sift flour, cocoa powder, baking soda, and salt together in a bowl, and stir together.
  • Beat the butter and sugar together until thick and creamy. Beat in eggs one by one. Add cooled melted chocolate and vanilla extract. Continue beating until ingredients are well mixed.
  • Fold dry ingredients and 2 1/4 cups chocolate chips into the mix and stir until combined.
  • Scoop cookie with a 1 tablespoon scoop (if the mix is soft you can pop it in the fridge to stiffen up and this will make it easier to scoop).
  • Bake at 350 degrees F for 8 to 9 minutes. Take care not to overbake as these cookies should be almost brownie-like.
  • Once baked, pop a marshmallow on top and put it back in the oven on broil for 1-2 minutes for a lovely toasted effect.

Nutrition Facts : Calories 168.2 calories, Carbohydrate 22.6 g, Cholesterol 15.3 mg, Fat 9.2 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 5.4 g, Sodium 67.4 mg, Sugar 15.4 g

CHOCOLATE CHIP MOCHA MARSHMALLOW COOKIES



Chocolate Chip Mocha Marshmallow Cookies image

These aren't your average chocolate chip cookie! I made these last night and they were gone before I woke up this morning. We ate them right out of the oven and they taste very similar to s'mores. The cookie dough is very yummy too, even when they are made using the lower fat ingredients. You can also leave out the instant coffee granules if you would like, or you can experiment with different instant pudding mix flavors. This is definitely our new favorite cookie recipe, and I hope you enjoy it too!

Provided by shannonA

Categories     Drop Cookies

Time 22m

Yield 24-36 cookies

Number Of Ingredients 14

1 cup margarine (can use reduced fat margarine or substitute 1/2 cup applesauce or 1/2 cup fruit based butter replace)
3/4 cup brown sugar
3/4 cup white sugar (can substitute with Splenda)
2 eggs (can use egg substitute)
1 1/2 teaspoons vanilla
1 teaspoon almond extract (optional)
1 teaspoon baking soda, in
1 tablespoon hot water
1 packet instant chocolate pudding mix (can use sugar free)
1 1/4 cups quick oats
1 cup flour
1 cup chocolate chips
1/4 cup instant coffee granules
1 cup miniature marshmallow

Steps:

  • Mix margarine, white and brown sugar together.
  • Add eggs and beat up.
  • Mix in the vanilla, almond extract, and soda in hot water.
  • Add pudding mix, oats, flour, coffee granules and mix.
  • Stir in the chocolate chips and marshmallows.
  • Drop by tablespoons onto greased cookie sheet.
  • Bake at 350 for 10-12 minutes.
  • Enjoy!

Nutrition Facts : Calories 217.6, Fat 10.5, SaturatedFat 2.8, Cholesterol 17.6, Sodium 211.6, Carbohydrate 30, Fiber 1.1, Sugar 20.1, Protein 2.4

CHOCOLATE MARSHMALLOW MELT COOKIES



Chocolate Marshmallow Melt Cookies image

Beautiful, big, and puffy cookies with peanut butter, chocolate chips, marshmallows, and oatmeal, dusted with coconut.

Provided by Jenn G.

Categories     Desserts     Cookies

Time 25m

Yield 60

Number Of Ingredients 12

2 ⅓ cups all-purpose flour
¾ cup butter
1 teaspoon baking soda
½ teaspoon baking powder
1 cup white sugar
1 cup packed brown sugar
2 eggs
¼ cup peanut butter
1 cup quick-cooking oats
¾ cup semisweet chocolate chips
¾ cup miniature marshmallows
½ cup flaked coconut

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with foil.
  • Combine flour, butter, baking soda, and baking powder in a large bowl and mix until well blended. Beat in white sugar, brown sugar, eggs, and peanut butter. Add oats, chocolate chips, and marshmallows; mix dough with a spoon or by hand.
  • Place coconut flakes in a plate or shallow dish. Shape dough into 1-inch balls. Flatten slightly and press one side of each cookie into the coconut flakes. Place cookies 2 inches apart on the cookie sheets.
  • Bake in the preheated oven until light golden brown, about 10 minutes. Transfer to wire racks to cool.

Nutrition Facts : Calories 93.8 calories, Carbohydrate 13.9 g, Cholesterol 12.3 mg, Fat 3.9 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 2.2 g, Sodium 52.6 mg, Sugar 8.8 g

CHOCOLATE MARSHMALLOW DROP COOKIES



Chocolate Marshmallow Drop Cookies image

This is a family recipe that is made every Christmas. It's a really rich chocolate cookie and I haven't found anyone that doesn't like them and give out the recipe every time. This is the recipe I won with on the m&m's site. ENJOY!!

Provided by Midge8

Categories     Drop Cookies

Time 26m

Yield 30 cookies

Number Of Ingredients 14

1 cup sugar
1 cup shortening
1 egg
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cocoa
1 teaspoon vanilla
2/3 cup milk
3/4 cup soft butter
3 tablespoons water
2 cups confectioners' sugar
1/2 cup cocoa
marshmallows

Steps:

  • Cream together 1 cup sugar and 1 cup of shortening.
  • After you cream together add egg.
  • Sift together 1 1/2 cup flour, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 cup cocoa.
  • Mix cream and sifted ingredients together and add, 1 tsp vanilla, 2/3 cup of milk mix together.
  • After ingredients are mixed together bake in a 375°F oven for 8 minutes.
  • At 8 minutes top each cookie with 1/2 a marshmallow and bake 3 minutes longer.
  • After they are cool frost with 3/4 cup soft butter, 3 T of water, 2 cup confectioners sugar 1/2 cup cocoa mix together and frost cookies.

CHOCOLATE AND MARSHMALLOW COOKIES



Chocolate and Marshmallow Cookies image

Follow this simple 10 step method to make these delicious chocolate and marshmallow cookies.

Provided by JTS1999

Time 32m

Yield Makes 10 - 20

Number Of Ingredients 0

Steps:

  • Preheat the oven to 180 degrees celsius or Gas Mark 4.
  • Mix butter and sugar together until the mixture is light and fluffy.
  • Add in the eggs and vanilla extract then mix together until combined.
  • Using a separate bowl, sift the flour and cocoa powder together and add in baking powder.
  • Add the flour, cocoa powder and baking powder to the mixture in mix until combined.
  • Fold in the chocolate chips a bit at a time and then mix in the marshmallows.
  • Using a baking tray, lined with greaseproof paper, use a tablespoon to spoon the mixture on to the tray, 1 tablespoon per cookie should be enough.
  • Place the baking tray in the oven for 6 minutes and then turn the cookies around and place them back in for another 6 minutes so that they are evenly baked.
  • After the 12 minutes of baking time is over, leave the cookies on the baking tray for 5 minutes to cool before transferring them onto a cooling rack (be careful as they could break) to allow them to cool down completely, this should take between 10 and 20 minutes.
  • Enjoy the delicious cookies!

CHOCOLATE DROP COOKIES WITH MARSHMALLOW



CHOCOLATE DROP COOKIES WITH MARSHMALLOW image

Categories     Cookies     Dessert     Bake

Number Of Ingredients 16

Ingredients:
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1/2 cup margarine
• 1 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 18 large marshmallows
• 2 cups confectioners' sugar
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 3 tablespoons margarine, softened
• 1 1/2 tablespoons heavy whipping cream

Steps:

  • Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking soda, salt and cocoa, set aside. 2. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the egg, then stir in the vanilla and milk. Gradually stir in the dry ingredients until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet. 3. Bake for 8 minutes in the preheated oven. Cut the large marshmallows into halves. When the cookies come out of the oven, press one piece of marshmallow into the top of each one. Return the cookies to the hot oven for an additional 2 minutes. Cool on baking sheets for a few minutes before removing to wire racks to cool completely. 4. In a medium bowl, combine the confectioners' sugar, cocoa and salt. Beat in the softened margarine and heavy cream until icing is smooth. Frost cooled cookies.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #for-large-groups     #hand-formed-cookies     #desserts     #easy     #kid-friendly     #cookies-and-brownies     #chocolate     #dietary     #novelty     #taste-mood     #sweet     #number-of-servings

Related Topics