Jessica's Marshmallow Clouds

READY IN: 30mins
Recipe by Caryn

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).

Top Review by Caryn

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.

Ingredients Nutrition

Directions

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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a