CHOCOLATE MARSHMALLOW COOKIES
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
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 COOKIE TREATS
Marshmallows and hot fudge topping create over-the-top yummy fudgy cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 18
Number Of Ingredients 5
Steps:
- Make cookie dough as directed on package. Bake at 350° F for 10-12 minutes. Cut marshmallows in half using serrated knife. Immediately top each hot cookie with marshmallow cut-side down, pressing down firmly. Cool; place cookies on cooling racks.
- Microwave fudge topping on High 30 seconds or until warm. Spoon topping over each marshmallow-topped cookie. Top with candy sprinkles.
Nutrition Facts : Calories 240, Carbohydrate 40 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 190 mg, Sugar 27 g, TransFat 0 g
CHOCOLATE MARSHMALLOW COOKIE TREATS
This is the 15teen cookie for this years 25 Days of Christmas Cookies. If Santa doesnt like this cookie, I would love it. I love CHOCOLATE.
Provided by Vanessa "Nikita" Milare
Categories Chocolate
Time 30m
Number Of Ingredients 5
Steps:
- 1. First pre heat the oven to 350F. Make cookie dough as directed on package. Then bake for 10 to 12 mins. Then cut marshmallows in half using serrated knife. Thn immediately top each hot cookie with marshmallow cut side down & press down firmly. Then place to cool on a cooling racks.
- 2. Next microwave fudge topping on High 30 seconds or until warm. Then spoon topping over each marshmallow topped cookie. Then top with candy sprinkles.
CHOCOLATE MARSHMALLOW COOKIES
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
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
Provided by Food Network
Categories dessert
Time 25m
Yield about 2 dozen cookies
Number Of Ingredients 19
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.
CHOCOLATE MARSHMALLOW COOKIES
Make and share this Chocolate Marshmallow Cookies recipe from Food.com.
Provided by running rachel
Categories Dessert
Time 50m
Yield 3 1/2 dozen, 21 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- In a medium bowl, combine flour, cocoa and baking soda; set aside.
- Combine sugars in 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 the chocolate chips, blend at a low speed until combined. Batter will be stiff.
- Gather about four marshmallows in the palm of your hand and cover them with a heaping tablespoon of dough. Wrap the cookie around the marshmallows, completely encasing them and forming a 2-inch-diameter dough ball.
- Place cookies on ungreased cookie sheets, 2-inches apart. Bake 10- 12 minutes. Cool on pan for two minutes then transfer to cool flat surface.
Nutrition Facts : Calories 347.1, Fat 14.7, SaturatedFat 8.9, Cholesterol 41, Sodium 128.4, Carbohydrate 54.5, Fiber 2.4, Sugar 35.1, Protein 4
CRISPY CHOCOLATE-MARSHMALLOW TREATS
Bittersweet chocolate and cocoa powder give a classic cereal bar a devilish twist. With only five ingredients and 10 minutes of prep work, who could resist baking one of these batty bars?
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 10m
Yield Makes 16
Number Of Ingredients 5
Steps:
- Butter an 8-inch square baking pan. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on both sides. Butter paper; set pan aside.
- In a large saucepan, combine butter, marshmallows, and cocoa. Cook over medium, stirring frequently, until melted, about 6 minutes; stir in rice cereal. Press rice mixture into prepared pan; drizzle with melted chocolate. Let cool to room temperature; cut into 16 bars. (To store, keep in an airtight container at room temperature, up to 5 days.)
Nutrition Facts : Calories 156 g, Fat 6 g, Protein 2 g
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