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.
DOUBLE CHOCOLATE CHEWY MARSHMALLOW COOKIES
Provided by abountifulkitchen
Time 15m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees or 350 degrees convection bake.
- Grease cookie sheet generously or use parchment paper.
- In a large bowl, cream together butter, brown sugar and white sugar.
- Beat in the egg, then stir in the vanilla. Do not over mix.
- Pour the flour, cocoa, baking soda, salt, chocolate chips and marshmallows into the bowl, stir into the creamed mixture just until the flour disappears. If using a mixer, mix on low for a few seconds, or you may use a large spoon. This is a folding action, do not over mix! If the batter is a bit dry, fold in a tablespoon or two of milk.
- Use a cookie or ice cream scoop and place the cookie dough balls onto the greased or lined sheet.
- Flatten the cookies slightly with palm of hand.
- Bake for 8 to 10 minutes or until the cookies are set on the outside.
DOUBLE CHOCOLATE COOKIES
This recipe adapted from "Martha Stewart Living Holiday Cookies."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt chocolate with butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
- Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in M&Ms
- Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper or nonstick baking mats, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
DOUBLE CHOCOLATE MARSHMALLOW COOKIES
Chocolaty cookies with mini marshmallows. Yummy. These cookies actually seem to "age" well, and taste even better after a couple days... if they stick around long enough! Note: Do not refrigerate the dough or it will become too hard to handle. You may have to let it sit out longer than half an hour depending on the room temperature, otherwise the dough will not cooperate and will be too soft (because of the melted chocolate).
Provided by JMigs0
Categories Dessert
Time 1h10m
Yield 24-36 cookies, 24-36 serving(s)
Number Of Ingredients 12
Steps:
- Melt chocolate over a double broiler, stirring occasionally until smooth.
- Sift together flour, cocoa, baking powder, and salt, set aside.
- In a medium bowl, cream butter with the sugars.
- Beat in eggs, one at a time. Add coffee powder, vanilla, and blend. Stir in the melted chocolate.
- Use a wooden spoon, stir in the dry ingredients just until everything comes together. Add in marshmallows before dough sets.
- Cover and let stand for 35 minutes or longer so the chocolate can set. (do not refrigerate).
- Preheat oven to 350°F Line cookie sheets with parchment paper. Roll dough into walnut sized balls or drop by rounded tablespoonfuls. Make sure to leave 2 inches all around for room to spread.
- Bake 8 to 10 minutes. Allow to cool on baking sheet for 10 minutes before transferring to wire racks to cool.
Nutrition Facts : Calories 274.2, Fat 15.9, SaturatedFat 9.6, Cholesterol 48, Sodium 153.4, Carbohydrate 35.8, Fiber 4, Sugar 20.1, Protein 5.1
DOUBLE CHOCOLATE MARSHMALLOW COOKIES RECIPE
A delicious cookie loaded with chocolate and miniature marshmallows!
Provided by Camille Beckstrand
Categories Dessert
Time 19m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, cream butter, white sugar, and brown sugar together. Beat in eggs and vanilla. Add flour, cocoa powder, baking soda, and salt and stir until dough forms. Fold in chocolate chips and marshmallow bits .
- Drop heaping tablespoonfuls of dough onto large baking sheet and cook for 8-9 minutes. Remove from oven and let cool on baking sheet for about 5 minutes before moving to a wire rack to finish cooling.
Nutrition Facts : Calories 101 kcal, Carbohydrate 14 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 20 mg, Sodium 91 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
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- In a stand mixer fit with paddle attachment, cream the butter and sugars together until the mixture becomes light and airy, about 2 minutes. Scrape down the bowl and add in the egg and vanilla, beating until well combined.
- In another bowl, sift together the flour, cocoa powder, espresso powder, baking soda, and salt. Next, add the dry ingredients into the butter mixture, stirring until just combined. Gently fold in the chocolate chips, being careful not to over mix the dough.
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