MARSHMALLOW-STUFFED BLIZZARD COOKIES
These holiday sugar cookies sparkle like winter snow! Vegan marshmallows don't have gelatin in them and are the key to an ooey gooey center that stays fluffy throughout baking.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 12 cookies
Number Of Ingredients 11
Steps:
- Whisk together the flour, baking powder and salt in a medium bowl.
- Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 3 minutes. Add the egg and beat until combined, scraping down the bowl as needed. Add the vanilla and beat to combine.
- With the mixer on low speed, gradually add the flour mixture and beat until incorporated. Transfer half of the dough to a medium bowl. Add 4 to 5 drops of the blue gel food coloring to the remaining dough and mix on low until combined.
- Use an ice cream scoop or large spoon to drop spoonfuls of the cookie dough into a medium bowl, alternating the colors, until all the dough has been scooped. Cover and freeze until firm, about 20 minutes.
- Line 2 baking sheets with parchment paper. Scoop 12 balls of dough (about 1/4 cup each) with a large ice cream scoop or a measuring cup onto the prepared baking sheets, spacing the dough 2 inches apart.
- Flatten each portion of dough and put a marshmallow half in the center. Fold up the cookie dough, pinching to seal, so that the marshmallow half is completely sealed. Roll into a smooth ball and roll the top in the sprinkles. Repeat with the remaining cookie dough. Refrigerate until firm, about 15 minutes.
- Meanwhile, preheat the oven to 375 degrees F.
- Bake the cookies until lightly golden around the edges, 15 to 20 minutes. (If marshmallow cracks through the top, no need to worry! It will settle back down as it cools). Let cool 5 to 10 minutes on the baking sheets.
STUFFED CHOCOLATE CHIP COOKIES RECIPE BY TASTY
If there's one thing you can never have too many of, it's cookie recipes. And while we have nothing against a basic oatmeal raisin or sugar cookie, sometimes you just want to make something a bit more special. For that, there are these stuffed chocolate chip cookies. Imagine: Your favorite chocolate chip cookie stuffed with anything from caramel to peanut butter and topped with potato chips, pretzels, marshmallows, and sprinkles galore.
Provided by Claire Nolan
Categories Desserts
Yield 8 large cookies
Number Of Ingredients 24
Steps:
- In a medium saucepan over medium heat, melt the butter and toast for about 5 minutes until it turns brown and smells nutty. Pour the brown butter into a large bowl. Let sit for 30 minutes to cool before starting to make the dough.
- To the bowl with the cooled butter, add the granulated sugar, brown sugar, vanilla, and yogurt. Using an electric hand mixer or stand mixer, beat for 2-3 minutes until fluffy.
- Add the egg and egg yolk and beat again until fluffy and well-combined.
- In a separate large bowl, whisk together the flour, baking soda, and salt. Sift ⅓ of the dry ingredients at a time into the wet ingredients. Beat just until incorporated, then scrape down the sides of the bowl with a rubber spatula between each addition. Make sure not to overmix.
- Add the chocolate chips and mini chocolate chips to the dough and gently fold just to incorporate. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours. You can also store the stuffings in the fridge so they're easier to work with later.
- Preheat the oven to 350˚F (180˚C). Line a baking sheet (or 2) with parchment paper.
- Using an ice cream scooper, scoop out 3 tablespoons of chilled dough and flatten out into a ¼-inch (6 mm) thick circle.
- Add 1 tablespoon of your stuffing of choice, such as caramel, cookie butter, chocolate hazelnut spread, or peanut butter, to the center of the dough round, and fold the edges of the dough around the stuffing. Seal tightly and roll into a ball. Repeat with the rest of the dough and stuffings.
- To the outside of the cookie dough balls, add your choice of toppings, such as mini marshmallows, chopped candy bar, chocolate chips, crushed chocolate sandwich cookies, white chocolate chips, rainbow sprinkles, pretzel pieces, or crushed potato chips. Press the toppings firmly into the dough, so they don't fall off. Repeat with the remaining stuffed cookie dough balls.
- Place the stuffed and decorated cookie dough balls onto the prepared baking sheet approximately 3 inches (7 cm) apart, so the cookies don't spread into one another. You may need to use 2 baking sheets.
- Bake for 11-14 minutes, or until the cookies are golden brown and evenly spread.
- Cool on a cooling rack for 10 minutes before devouring!
- Enjoy!
Nutrition Facts : Calories 803 calories, Carbohydrate 96 grams, Fat 43 grams, Fiber 3 grams, Protein 9 grams, Sugar 59 grams
DOUBLE CHOCOLATE MARSHMALLOW COOKIES
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
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
GOOEY MARSHMALLOW-FILLED CHOCOLATE CHIP COOKIES
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
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.
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