CHOCOLATE CHIP MARSHMALLOW SQUARES
Make and share this Chocolate Chip Marshmallow Squares recipe from Food.com.
Provided by Rhonda J
Categories Bar Cookie
Time 15m
Yield 1 9x9
Number Of Ingredients 5
Steps:
- On stovetop or in microwave melt first 3 ingredients.
- When melted add vanilla and marsmallows, mix well and put in a buttered 9x9 (can use a 9x13 but they will not be as thick) Place in refrigerator to set& cool.
CHOCOLATE CHIP MARSHMALLOW BARS
With marshmallows and chocolate chips, these melt-in-your-mouth bars appeal to kids of all ages. They disappear fast wherever I take them.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the marshmallows, chips and walnuts. , Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 173 calories, Fat 9g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 108mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CHIP MARSHMALLOW COOKIE BARS
Want to love chocolate chip cookie bars s'more? Add toasted marshmallows!
Provided by Food Network Kitchen
Time 2h
Yield 12-16
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Lightly coat a 9-by-13-inch baking pan with butter.
- Whisk together the butter, brown sugar, granulated sugar, eggs and vanilla in a large bowl until smooth. Whisk together the flour, baking soda and salt in a medium bowl. Stir the flour mixture into the butter-sugar mixture. Stir in 2 cups of the chocolate chips.
- Spread the batter in the prepared pan. Bake until the edges are light brown and set, about 45 minutes. Cool slightly.
- Preheat the broiler. Cover the cookie bars with the marshmallows and remaining 1 cup chocolate chips. Broil at least 8 inches from the heat until the marshmallows turn golden brown, about 2 minutes. (Watch carefully to make sure the marshmallows toast but don?t burn.) Cool and then cut with a sharp knife.
GOOEY MARSHMALLOW CHOCOLATE CHIP CINNAMON COOKIES
This was an experiment with ingredients and they turned out better than I thought! They are sweet and get rid of that craving!!
Provided by Casey
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs, one at a time then stir in the orange extract. Combine the flour, baking soda, salt and cinnamon; stir into the sugar mixture. Fold in the chocolate chips and frozen marshmallows. Drop dough by heaping spoonfuls onto the prepared cookie sheet.
- Bake for 20 to 22 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 31.9 g, Cholesterol 35.8 mg, Fat 12.4 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 7.5 g, Sodium 116 mg, Sugar 20.2 g
CHOCOLATE, PEANUT BUTTER AND MARSHMALLOWS
Make and share this Chocolate, Peanut Butter and Marshmallows recipe from Food.com.
Provided by Finally a mom
Categories Dessert
Time 11m
Yield 12-16 serving(s)
Number Of Ingredients 4
Steps:
- Melt chocolate chips, peanut butter and margarine for about 1 1/2 minutes in the microwave.
- Add marshmallows and mix.
- Pour in a greased 8inch pan and put in fridge for about 2 hours.
- If you need this quick, put in freezer for about 45 minutes.
Nutrition Facts : Calories 251.9, Fat 17.5, SaturatedFat 5.7, Sodium 118.5, Carbohydrate 22.9, Fiber 2.4, Sugar 17.1, Protein 6.3
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.
CHOCOLATE CHIP-MARSHMALLOW CRUNCH COOKIES
These are cookies people will talk about endlessly and ask you to make again and again. The reason we're so sure-besides personal experience-is that they're based on our five-star Ultimate Chocolate Chip Cookie recipe, but gussied up for an extra-special occasion or extra-strong sweet craving. Dark chocolate chips, mini marshmallows, oats and toasted Corn Chex™ all get added to the mix, so these cookies bake up gooey and crunchy and salty and sweet. All those mix-ins give the cookies a look that's far from cookie-cutter perfect, but that's part of their charm. If you're lucky, you'll get a cookie with where a stray marshmallow has melted at the edge, creating a crisp caramel bite that's almost like toffee.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 40
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
- In medium microwavable bowl, add cereal. In small microwavable bowl, microwave 2 tablespoons butter uncovered on High 20 to 30 seconds or until melted. Stir in 1 tablespoon sugar; microwave about 30 seconds or until sugar is nearly dissolved. Pour butter mixture over cereal, mixing to coat. Microwave uncovered on High 2 to 3 minutes, stirring every 30 seconds, until glazed and toasted. Spread mixture on waxed paper; cool 10 minutes. Place cereal in large resealable food-storage plastic bag, and coarsely crush; set aside.
- Meanwhile, in small bowl, mix flour, baking soda and salt; set aside.
- In large bowl, beat softened butter, brown sugar and 3/4 cup granulated sugar with electric mixer on medium speed, or mix with spoon until well mixed; scrape side of bowl. Beat in egg until blended. Beat in vanilla. Stir flour mixture into butter mixture until well mixed (dough will be stiff). Stir in crushed cereal, chocolate chips, marshmallows and oats.
- Shape into 40 (1 1/2-inch) balls. Place 2 inches apart on cookie sheets. Flatten slightly, reshaping edges if necessary to make round. Cover balls lightly with plastic wrap while waiting to bake.
- Baking one cookie sheet at a time, bake 8 to 10 minutes or until edges are set (centers will be soft). Cool completely on cookie sheet, about 15 minutes. Remove from cookie sheet to cooling rack. Store covered in airtight container.
Nutrition Facts : Calories 150, Carbohydrate 19 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 11 g, TransFat 0 g
CHOCOLATE COVERED MARSHMALLOWS
Easy and yummy. Great for parties.
Provided by Tricia D
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 45m
Yield 10
Number Of Ingredients 2
Steps:
- Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval. Do not overheat or chocolate will scorch.
- Dip the marshmallows in chocolate using a toothpick or fork to hold them. Place on waxed paper or aluminum foil, and freeze. Let marshmallows sit at room temperature for 5 minutes before serving.
Nutrition Facts : Calories 183.8 calories, Carbohydrate 27.1 g, Fat 10.1 g, Fiber 2 g, Protein 1.5 g, SaturatedFat 6 g, Sodium 9.5 mg, Sugar 22.5 g
CORNFLAKE-CHOCOLATE CHIP-MARSHMALLOW COOKIES
A bowl of cereal, s'more, and cookie all rolled into one, this recipe from Christina Tosi's "Momofuku Milk Bar" cookbook is guaranteed to please.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 15 to 20 cookies
Number Of Ingredients 12
Steps:
- Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla; beat for 7 to 8 minutes.
- Reduce speed to low and add flour, salt, baking powder, and baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down sides of bowl with a spatula.
- With the mixer on low, add cornflake crunch and chocolate chips; mix until just combined, 30 to 45 seconds. Add mini marshmallows and mix until just incorporated.
- Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice-cream scoop or 1/3-cup measuring cup, portion dough out onto prepared baking sheet. Pat tops of cookie domes flat. Wrap baking sheet tightly with plastic wrap and refrigerate for at least 1 hour and up to 1 week. Do not bake cookies from room temperature or they will not hold their shape.
- Preheat oven to 375 degrees. Line additional baking sheets with parchment paper or nonstick baking mats.
- Arrange chilled dough at least 4 inches apart on prepared baking sheets. Transfer to oven and bake until puffed, cracked, spread, and browned on the edges, about 18 minutes. Let cool completely on baking sheets.
CHOCOLATE-MARSHMALLOW CLUSTERS
Form these easy, scrumptious two-ingredient Chocolate-Marshmallow Clusters for a quick treat! Our Chocolate-Marshmallow Clusters are great for bake sales.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 12 servings, 2 clusters each
Number Of Ingredients 2
Steps:
- Melt chocolate as directed on package; pour over marshmallows in large bowl. Toss until evenly coated.
- Drop rounded tablespoonfuls of marshmallow mixture into 24 mounds on baking sheet sprayed with cooking spray.
- Refrigerate 1 hour or until firm.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 13 g, Protein 1 g
CHOCOLATE CHIP COOKIES
The ULTIMATE chocolate chip cookies!!! 2 special ingredients make these cookies ridiculous chewy and soft.
Provided by Nikki Dinki Cooking
Categories Bar Cookie
Time 50m
Yield 16 Bars, 16 serving(s)
Number Of Ingredients 10
Steps:
- Cream room temperature Butter and Sugar together.
- Once combined add pudding mix (straight from the package) and combine.
- Add Vanilla and 2 Eggs and mix till incorporated.
- Slowly add in Flour and Baking Soda.
- Mix in Chocolate Chips and Marshmallows.
- Bake in a 9 by13 buttered dish for 40-50min at 350 degrees.
- I suggest making them into bars so the marshmallows have more room to melt into each other, the marshmallows will disappear into cookies but leave a great taste and chewiness.
- If you want to make cookies make them large.
- Let cool completely before cutting.
Nutrition Facts : Calories 411.9, Fat 18.7, SaturatedFat 11.3, Cholesterol 53.8, Sodium 199, Carbohydrate 61.4, Fiber 1.8, Sugar 41.4, Protein 4
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