Slow Cooker Chocolate Chip Marshmallow Cookie Recipes

CHOCOLATE CHIP-MARSHMALLOW CRUNCH COOKIES

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.

SLOW-COOKER CHOCOLATE CHIP MARSHMALLOW COOKIE

Steps:

• GREASE the bottom half of the slow cooker pot with butter or cooking spray. Cut a piece of wax paper to fit the bottom of the pot. Grease the wax paper as well.
• MIX together the butter, eggs, sugar, brown sugar and vanilla until creamy using a stand mixer.
• STIR the flour, baking soda, and salt together in a separate bowl. Turn the mixer to low speed and slowly add flour mixture. When mixture is incorporated, add chocolate chips, marshmallows and nuts until well-blended.
• SPOON the dough evenly into the slow cooker pot and smooth top with spatula.
• COVER and cook on LOW for 2:30 hours or until toothpick inserted into center comes out clean. Turn off the heat and remove pot from slow cooker base. Let cool in pot for 30 minutes before transferring cookie to cooking rack.
• SERVE slice of cookie with a dollop of JET-PUFFED Marshmallow Creme on top.

SLOW-COOKER CHOCOLATE CHIP COOKIES

Steps:

• Grease slow cooker. Cut a piece of wax paper to fit the bottom; grease the paper.
• In a bowl, beat butter, eggs, sugars and vanilla until light and fluffy.
• In a separate bowl, mix flour, baking soda and salt.
• Stir dry ingredients into butter mixture. Stir in chocolate chips and walnuts until well blended.
• Spoon dough evenly into slow cooker and smooth the top. Cover and cook on low about 4 hours, until a toothpick inserted in the center comes out clean.
• Set lid slightly ajar for the last 30 minutes.
• Turn off heat and remove insert from slow cooker. Let cool 30 minutes, then invert on wire rack. Cut in half, then cut each piece into slices. Serve with vanilla ice cream.

CHOCOLATE CHIP MARSHMALLOW COOKIE BARS

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.

DOUBLE CHOCOLATE MARSHMALLOW COOKIES

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.

CHOCOLATE MARSHMALLOW COOKIE TREATS

Steps:

• Make cookie dough as directed on package. Bake at 350° F for 10-12 minutes. Cut marshmallows in half using serrated knife. Immediately top each hot cookie with marshmallow cut-side down, pressing down firmly. Cool; place cookies on cooling racks.
• Microwave fudge topping on High 30 seconds or until warm. Spoon topping over each marshmallow-topped cookie. Top with candy sprinkles.

CHOCOLATE MARSHMALLOW COOKIES

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.

GOOEY MARSHMALLOW CHOCOLATE CHIP CINNAMON COOKIES

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.

CHOCOLATE CHIP MARSHMALLOW COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together butter, brown sugar and white sugar until smooth.
• Beat in the eggs one at a time, then stir in the vanilla.
• Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture.
• Mix in the chocolate chips and marshmallows.
• Drop by rounded spoonfuls onto the prepared cookie sheets about 2 inches apart. These will spread quite a bit, so make sure the cookies are not too big.
• Bake for 8 to 10 minutes in the preheated oven.
• Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

DOUBLE CHOCOLATE MARSHMALLOW COOKIES RECIPE

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.

CHOCOLATE MARSHMALLOW BROWNIE COOKIES RECIPE

Steps:

• Mix together the cake mix, eggs, and vegetable oil. Roll into 1½ inch balls. Place on cookie sheet and bake at 350 degrees for 5-6 minutes.
• Pull the cookie sheet out of the oven and place 4-6 mini marshmallows on each cookie - the marshmallows will just balance each cookie. Put the cookie sheet back into the oven for 2-2 ½ minutes (no longer!) When the marshmallows start to melt, they will stick to the cookie. So taking them out of the oven is much easier! The marshmallows will puff up as shown in the picture.
• Let the cookies cool on the cookie sheet for a couple of minutes, then remove to wire rack to cool.
• Once they are cooled completely, put frosting on top.
• Combine all frosting ingredients with hand mixer. If too thick add a little more milk. If not thick enough, add a little more powdered sugar. Frost tops of cooled cookies.