Jessica's Marshmallow Clouds

Submitted 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)."

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 3 1/2 dozen cookies

ingredients

• 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

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.

Reviews

[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.

 

[Dorel]

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.

 

[deanmathieson]

I dug this recipe out of my old Mrs. Fields Cookie Book but was so glad I read all of the reviews and helpful hints before beginning. Keep marshmallows frozen! They thaw in a matter of minutes. Only take out a few from the freezer at a time. Plus I made these gluten free. I subbed America's Test Kitchen (ATK) Flour Blend (or use King Arthur) plus 2 tsp. xanthan gum. For most ATK cookie recipes, they recommend melting the butter (to help moisten the GF flours before baking) so I did. Melting the butter solved the crumbling cookie mixture problem. I also decided to "go big or go home", placing 10 marshmallows per cookie. Yield: 30 cookies (vs. 42). I baked 6 minutes and let them stay on the baking sheet a few minutes longer outside of the oven. Marshmallow filling is white and puffy. Cookies are soft but fully cooked. Delicious! Thank you to everyone for sharing their trials and tribulations!

 

[clevergirl3]

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!

 

[Floofies]

I have been making these for years! They are to-die-for and worth the effort. I find the dough can be a bit dry and crumbly, so I usually scoop some out and place it in the palm of my hand, flattening it out into a disc with my thumb. I then place 4 mini marshmallows inside and squeeze the edges of the disc together and roll into a ball. I bake them for exactly 7 minutes, then cool exactly as directly. Scrumptious!