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    You are in: Home / Recipes / Jessica's Marshmallow Clouds Recipe
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    Jessica's Marshmallow Clouds

    Jessica's Marshmallow Clouds. Photo by marcelacontrer

    1/1 Photo of Jessica's Marshmallow Clouds

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Caryn's Note:

    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).

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    dozen c ...

    Units: US | Metric


    1. 1
      Preheat oven to 400 degrees.
    2. 2
      Until you are ready to assemble the cookies just prior to baking, keep the marshmallows in the freezer- otherwise they will thaw too rapidly.
    3. 3
      Place the marshmallows back into the freezer between each batch of cookies.
    4. 4
      In a medium bowl combine flour, cocoa and baking soda.
    5. 5
      Set aside.
    6. 6
      Combine sugars in a large bowl.
    7. 7
      Using an electric mixer, blend in butter, scraping down the sides of the bowl.
    8. 8
      Add eggs and vanilla, and beat at medium speed until light and fluffy.
    9. 9
      Add the flour mixture and chocolate chips, and blend at a low speed until combined.
    10. 10
      Batter will be very stiff.
    11. 11
      Gather 4-5 frozen marshallows in the palm of your hand and cover them with a heaping tablespoon of dough.
    12. 12
      Wrap the dough around the marshmallows, completely encasing them and forming a 2-inch diameter ball.
    13. 13
      Place balls on ungreased baking sheets, 2 inches apart.
    14. 14
      Bake 8 to 10 minutes.
    15. 15
      Cool on pan 2 minutes, then transfer to a cool flat surface.

    Ratings & Reviews:

    • on March 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.

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    • on December 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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 04, 2014


      I used to have the cookbook with this recipe and misplaced it, so, thanks for posting this! I made them this way and they were really good - the 5 star rating is for this original recipe. I also used the cookie dough to make cookies with white chocolate chips instead of the marshmallows and they, too, were inhaled!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Jessica's Marshmallow Clouds

    Serving Size: 1 (2109 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2555.6
    Calories from Fat 1062
    Total Fat 118.0 g
    Saturated Fat 70.8 g
    Cholesterol 245.7 mg
    Sodium 781.0 mg
    Total Carbohydrate 389.6 g
    Dietary Fiber 20.0 g
    Sugars 264.1 g
    Protein 27.9 g

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