Spicychocolatemarshmallowcookies Recipes

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CHOCOLATE MARSHMALLOW COOKIES



Chocolate Marshmallow Cookies image

Chocolate Marshmallow Cookies are fudgey, gooey, with slightly toasted marshmallows on top. They're so easy to make and always disappear fast!

Provided by Elise Donovan

Categories     Dessert

Time 23m

Number Of Ingredients 15

1 cup shortening (butter can also be used)
2 cups sugar
1 teaspoon vanilla
2 eggs
4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup baking cocoa
1 cup milk
10 ounces mini marshmallows
2 tablespoons butter (melted)
1/4 cup baking cocoa
6 tablespoons milk
1/4 teaspoon salt
4 cups powdered sugar

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl beat shortening, sugar, vanilla and eggs.
  • Add dry ingredients (flour, salt, baking soda and cocoa) and mix together well.
  • Slowly stir in milk.
  • Lightly flour your hands. Roll dough into balls approximately 1 1/2 inches in diameter.
  • Place on sprayed cookie sheet.
  • Bake 8 minutes. Remove from oven. Place 3 or 4 mini marshmallows on top of each cookie and return to oven for 30-45 seconds.

Nutrition Facts : Calories 114 kcal, Carbohydrate 20 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 64 mg, Fiber 1 g, Sugar 13 g, TransFat 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

CHOCOLATE MARSHMALLOW COOKIES



Chocolate Marshmallow Cookies image

Chocolate Marshmallow Cookies have a delicious chewy cookie, topped with a warm marshmallow and smooth chocolate frosting.

Provided by Lauren Allen

Categories     Dessert

Time 30m

Number Of Ingredients 14

1/2 cup unsalted butter
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
15 large marshmallows (, halved)
1/2 cup butter (, softened)
2 Tablespoons unsweetened cocoa powder
2 1/2 Tablespoons milk
2 cups powdered sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  • Add the butter and sugar to a mixing bowl and cream together until light and fluffy, about 3 minutes. Add eggs and vanilla and mix well.
  • In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Add to the bowl with the creamed butter mixture and stir just until combined.
  • Scoop the dough by rounded tablespoons onto your cookie sheet. Bake for 8 minutes. Remove from oven and top with a marshmallow half (cut-size down). Return to oven for 2 minutes.
  • Allow to cool completely while you make the frosting.

Nutrition Facts : Calories 197 kcal, Carbohydrate 33 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 28 mg, Sodium 70 mg, Sugar 25 g, ServingSize 1 serving

CHOCOLATE COVERED MARSHMALLOW COOKIES



Chocolate Covered Marshmallow Cookies image

Provided by Food Network

Categories     dessert

Time 25m

Yield about 2 dozen cookies

Number Of Ingredients 19

3 cups flour
1/2 cup sugar
1/2 teaspoon salt
3/4 teaspoon baking powder
3/8 teaspoon baking soda
1/2 teaspoon ground cinnamon
12 tablespoons butter
3 eggs, whisked together
Homemade marshmallows, recipe follows
Chocolate glaze, recipe follows
1/4 cup water
1/4 cup light corn syrup
3/4 cup sugar
1 tablespoon powdered gelatin
2 tablespoons cold water
2 egg whites
1/4 teaspoon pure vanilla extract
12 ounces semisweet chocolate
2 ounces cocoa butter or vegetable oil

Steps:

  • Blend the dry ingredients in a mixer fitted with a paddle attachment. Add the butter and mix on low speed until sandy. Add the eggs and mix to combine. Form the dough into a disk, wrap and refrigerate at least 1 hour and up to 3 days. When ready to bake, grease a cookie sheet or line it with parchment paper or a nonstick baking mat. Heat the oven to 375 degrees F.
  • On a lightly floured surface, roll out the dough to 1/8-inch thickness. Use a cookie cutter to cut out small rounds of dough, 1 to 1 1/2 inches. Transfer to the prepared pan and bake until light golden brown, about 10 minutes. Let cool to room temperature.
  • Pipe a "kiss" of marshmallow onto each cookie. Let set at room temperature for 2 hours.
  • Line a cookie sheet with parchment or a nonstick baking mat. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.
  • Homemade Marshmallows: Combine the water, corn syrup, and sugar in a saucepan, bring to a boil until "soft-ball" stage, or 235 degrees on a candy thermometer. Meanwhile, sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla and continue whipping until stiff. Transfer to a pastry bag.
  • Chocolate Glaze: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

GIANT CHOCOLATE-COATED MARSHMALLOW COOKIE



Giant Chocolate-Coated Marshmallow Cookie image

Forget waiting for Mallomar season. Now you can make your own giant version in cake form. A big gooey homemade marshmallow coated with a bittersweet chocolate glaze, sitting atop a graham cracker base -- who can resist?

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 17

Nonstick cooking spray, for oiling the bowl, utensils and knife
Confectioners' sugar, for dusting
Three 1/4-ounce packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
Pinch kosher salt
1 tablespoon pure vanilla extract
Nonstick cooking spray, for oiling the pan
2 sleeves graham crackers, broken into pieces
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Pinch kosher salt
2 teaspoons pure vanilla extract
1 stick (8 tablespoons) unsalted butter, melted
2 large eggs
12 ounces bittersweet chocolate, finely chopped
3 tablespoons coconut oil

Steps:

  • For the marshmallow: Line a 10-inch heat-safe bowl with a large piece of plastic wrap, leaving a 5 inch overhang. Coat the plastic wrap with cooking spray and then add a large scoop of confectioners' sugar. Pat and rotate the bowl on an angle so that the plastic wrap is coated in sugar. Tap out any excess and set aside.
  • Stir together the gelatin and 1/2 cup cold water in the bowl of stand mixer fitted with a whisk attachment.
  • Combine the granulated sugar, corn syrup, 1/2 cup water and salt in a small saucepan and cook over medium-low heat, stirring occasionally, until the sugar completely dissolves. (If any granules of sugar stick to the side of the pan, brush them back into the sugar-water mixture with a wet pastry brush.) Attach a candy thermometer to the pan and increase the heat to medium-high. Cook until the mixture reaches 240 degrees F.
  • With the mixer on low speed, slowly pour the sugar syrup into the softened gelatin. Once all the syrup is added, increase the speed to high and beat until the mixture is very thick and holds soft peaks, about 15 minutes. Beat in the vanilla.
  • Coat a rubber spatula with cooking spray and scrape the marshmallow into the prepared bowl. Smooth out the top and dust with confectioners' sugar. Let sit at room temperature until the marshmallow is completely cool and set, about 1 hour.
  • Meanwhile, for the crust: Preheat the oven to 375 degrees F. Coat the inside of an 9-inch springform pan with cooking spray.
  • Pulse the graham crackers, flour, baking powder and salt in a food processor until finely crushed. Add the butter and eggs and pulse until the mixture clumps together. Press into the prepared pan and bake until golden and no longer shiny, 15 to 20 minutes. Let cool completely. Unlock and remove the side of the pan.
  • For the chocolate coating: Microwave the chocolate and coconut oil together in a medium microwave-safe bowl in 30-second increments, stirring after each, until the chocolate is smooth. Let cool at room temperature until the mixture coats a spoon and drips off slowly.
  • Build the cookie: Line a baking sheet with a wire rack. Place the crust on the rack and pour about 1/3 cup of the chocolate coating onto the center of the crust. Using an offset spatula, spread the chocolate to the edges of the crust ensuring that the chocolate drips and coats the sides of the crust evenly. Use the sides of the plastic wrap to remove the marshmallow and invert onto the crust.
  • Pour the remaining chocolate coating all over the top of the cookie and let it drip to coat completely. Let sit at room temperature until the coating is hard and set, about 30 minutes.
  • Transfer to a cake stand or serving platter. Coat a knife with cooking spray and slice (this will help keep the marshmallow from sticking to the knife).

CHOCOLATE MARSHMALLOW MELT COOKIES



Chocolate Marshmallow Melt Cookies image

Beautiful, big, and puffy cookies with peanut butter, chocolate chips, marshmallows, and oatmeal, dusted with coconut.

Provided by Jenn G.

Categories     Desserts     Cookies

Time 25m

Yield 60

Number Of Ingredients 12

2 ⅓ cups all-purpose flour
¾ cup butter
1 teaspoon baking soda
½ teaspoon baking powder
1 cup white sugar
1 cup packed brown sugar
2 eggs
¼ cup peanut butter
1 cup quick-cooking oats
¾ cup semisweet chocolate chips
¾ cup miniature marshmallows
½ cup flaked coconut

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with foil.
  • Combine flour, butter, baking soda, and baking powder in a large bowl and mix until well blended. Beat in white sugar, brown sugar, eggs, and peanut butter. Add oats, chocolate chips, and marshmallows; mix dough with a spoon or by hand.
  • Place coconut flakes in a plate or shallow dish. Shape dough into 1-inch balls. Flatten slightly and press one side of each cookie into the coconut flakes. Place cookies 2 inches apart on the cookie sheets.
  • Bake in the preheated oven until light golden brown, about 10 minutes. Transfer to wire racks to cool.

Nutrition Facts : Calories 93.8 calories, Carbohydrate 13.9 g, Cholesterol 12.3 mg, Fat 3.9 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 2.2 g, Sodium 52.6 mg, Sugar 8.8 g

CHOCOLATE CHIP-MARSHMALLOW CRUNCH COOKIES



Chocolate Chip-Marshmallow Crunch Cookies image

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

2 cups Corn Chex™ cereal
2 tablespoons butter
1 tablespoon granulated sugar
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup packed brown sugar
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
1 cup 60% cacao bittersweet dark chocolate chips
1 cup miniature marshmallows
1 cup old-fashioned oats

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 MARSHMALLOW COOKIES



Chocolate Marshmallow Cookies image

chocolate brownie-like cookies with a marshmallow center frosted with chocolate frosting. This one came from an older lady friend (Amy Walling) I knew as a kid who also taught me to crochet. This cookie is not for someone who is watching their figure, very decadent. I always double the batch because these cookies do not last long and you have enough frosting for a double batch.

Provided by chocoholic in AZ

Categories     Drop Cookies

Time 20m

Yield 30 cookies

Number Of Ingredients 14

1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla extract
1/4 cup milk
1 3/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup powdered baking cocoa
20 large marshmallows (cut in half)
1 cup sugar
1/4 cup milk
1/4 cup butter
1/2 cup semi-sweet chocolate chips

Steps:

  • Cookies:.
  • cream together butter and sugar with a hand held electric mixer.
  • Add egg, then vanilla and milk.
  • Then add flour, salt, baking soda, and cocoa.
  • Drop by spoonfuls on to a greased cookie sheet.
  • Bake @ 350 degrees for 8 minutes
  • Then press marshmallow (cut side down) on to cookie.
  • Put cookies back in oven for 2 more minutes.
  • Let cookies cool then frost.
  • Frosting:.
  • In a sauce pan combine sugar, milk and butter.
  • Bring to a boil, stir and remove from heat.
  • Add chocolate chips to hot mixture and let cool stirring occasionally. Frosting will come together as it cools.

CHOCOLATE MARSHMALLOW COOKIES



Chocolate Marshmallow Cookies image

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

1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/4 cup 2% milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
18 large marshmallows
ICING:
6 tablespoons butter, softened
2 tablespoons baking cocoa
1/4 cup 2% milk
1-3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
Pecan halves

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.

HOT CHOCOLATE COOKIES WITH MARSHMALLOW GLAZE



Hot Chocolate Cookies with Marshmallow Glaze image

Easy, chewy chocolate cookies made with instant hot cocoa mix for a yummy childhood favorite flavor, complete with a marshmallow glaze. A family favorite at Christmas time.

Provided by Stacey Hahn

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 43m

Yield 32

Number Of Ingredients 10

8 (1 ounce) envelopes instant hot cocoa mix
½ cup butter, softened
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup confectioners' sugar
2 tablespoons milk
5 large marshmallows
1 tablespoon butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine hot cocoa mix, 1/2 cup butter, and eggs in a large bowl; beat with an electric mixer until creamy. Add flour, baking powder, and salt gradually; mix well. Drop teaspoonfuls of the dough onto ungreased baking sheets.
  • Bake in the preheated oven until edges are dry, about 8 minutes. Let cool on the baking sheets for 5 minutes. Transfer to wire racks to cool completely.
  • Mix confectioners' sugar and milk together in a small bowl.
  • Combine marshmallows and 1 tablespoon butter in a microwave-safe bowl. Microwave until marshmallows melt, about 30 seconds. Stir into confectioners' sugar mixture with a fork until smooth.
  • Drizzle marshmallow glaze over cooled cookies. Let stand until set, about 15 minutes.

Nutrition Facts : Calories 108.8 calories, Carbohydrate 16.8 g, Cholesterol 20.3 mg, Fat 3.9 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 2.3 g, Sodium 112.8 mg, Sugar 9.2 g

CHOCOLATE-MARSHMALLOW COOKIES



Chocolate-Marshmallow Cookies image

Bake up a batch of our Chocolate-Marshmallow Cookies today. These Chocolate-Marshmallow Cookies combine two of your favorite flavors in one great recipe.

Provided by My Food and Family

Categories     Dairy

Time 3h1m

Yield 34 servings

Number Of Ingredients 8

2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
3/4 cup butter
1-1/4 cups sugar
2 eggs
1-3/4 cups flour
1/2 tsp. baking powder
17 JET-PUFFED Marshmallows, cut in half
3 Tbsp. milk

Steps:

  • Chop 6 oz. chocolate; place in medium microwaveable bowl. Add butter. Microwave on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in sugar. Add eggs, 1 at a time, mixing well after each. Add combined flour and baking powder; mix well. (Dough will be very soft.) Refrigerate 2 hours.
  • Heat oven to 350°F. Roll rounded tablespoonfuls of dough into 34 balls, each about 1-1/4 inches in diameter. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
  • Bake 8 to 9 min. or until no longer wet and shiny. (Cookies will still be soft.) Immediately top each cookie with marshmallow half, cut-side down. Bake 1 to 2 min. or until marshmallows start to puff. Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.
  • Melt remaining chocolate as directed on package; stir in milk. Drizzle over cookies. Refrigerate 15 min. or until chocolate is firm.

Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0.7786 g, Sugar 0 g, Protein 2 g

DOUBLE CHOCOLATE MARSHMALLOW COOKIES RECIPE



Double Chocolate Marshmallow Cookies Recipe image

A delicious cookie loaded with chocolate and miniature marshmallows!

Provided by Camille Beckstrand

Categories     Dessert

Time 19m

Number Of Ingredients 11

1¼ cups butter (softened (2 1/2 sticks of butter! You know they are going to be good!))
1 cup sugar
1 cup brown sugar
2 large eggs
2 teaspoons vanilla
2 cups flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
2 cups chocolate chips ((I used semi-sweet))
1 cup marshmallow bits

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

SPICY MEXICAN HOT CHOCOLATE COOKIES



Spicy Mexican Hot Chocolate Cookies image

These cookies are the best of 2 worlds. The sweetness of chocolate with a kick from cayenne.

Provided by Brandi Rose

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 35m

Yield 24

Number Of Ingredients 12

1 ¾ cups white sugar, divided
1 cup softened butter
1 teaspoon vanilla extract
½ teaspoon sea salt
2 large eggs
2 teaspoons cream of tartar
1 teaspoon baking soda
½ cup unsweetened cocoa powder
1 teaspoon ground cinnamon, divided
½ teaspoon cayenne pepper
2 ¼ cups all-purpose flour
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  • Beat 1 1/2 cups sugar, butter, vanilla extract, and salt together in a bowl until fluffy. Beat in eggs; add cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into the dough.
  • Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in a bowl.
  • Roll heaping tablespoons of dough into balls. Roll balls in the sugar-cinnamon mixture and place on the prepared baking sheets.
  • Bake in the preheated oven until centers are set and edges crack slightly, about 10 minutes. Cool on baking sheets for 5 minutes.

Nutrition Facts : Calories 212 calories, Carbohydrate 29.2 g, Cholesterol 35.8 mg, Fat 10.6 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 6.4 g, Sodium 151 mg, Sugar 18.5 g

MARSHMALLOW KISS COOKIES RECIPE BY TASTY



Marshmallow Kiss Cookies Recipe by Tasty image

Here's what you need: hershey's kiss, sprinkles, water, large marshmallows, flour, baking soda, salt, butter, sugar, large egg, vanilla extract, milk

Provided by Tasty

Categories     Bakery Goods

Time 30m

Yield 24 cookies

Number Of Ingredients 12

24 hershey's kiss
½ cup sprinkles
water
24 large marshmallows
2 cups flour
½ teaspoon baking soda
½ teaspoon salt
½ cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
½ cup milk

Steps:

  • Preheat oven to 375°F (190°C).
  • Unwrap Hershey's Kisses. Set aside for later.
  • Lightly dampen marshmallows by patting down with a wet paper towel, or dipping them into a small bowl of water. Coat well in sprinkles. Set aside to dry.
  • Combine flour, baking soda, and salt.
  • Mix together butter and sugar until creamy. Add egg, vanilla, and milk. Mix until well combined.
  • Add flour mixture and combine well.
  • Scoop tablespoon-sized amounts onto a parchment-lined cookie sheet.
  • Bake for 10-12 minutes.
  • Make a small indention. Place a marshmallow in the divot.
  • Bake for 2 - 2½ minutes.
  • Remove from oven and press Hershey's Kisses in the center of the marshmallow.
  • Let cool.
  • Enjoy!

Nutrition Facts : Calories 148 calories, Carbohydrate 22 grams, Fat 5 grams, Fiber 0 grams, Protein 2 grams, Sugar 11 grams

CHOCOLATE MARSHMALLOW COOKIES



Chocolate Marshmallow Cookies image

Make and share this Chocolate Marshmallow Cookies recipe from Food.com.

Provided by HeatherN

Categories     Dessert

Time 1h

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 13

1 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cocoa
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
1/2 cup milk
36 large marshmallows, cut in half (so there are two full circles, not two half circles.)
2 cups powdered sugar
1/2 cup cocoa
4 -6 tablespoons hot milk

Steps:

  • Preheat oven to 375.
  • Sift together flour, soda, salt and cocoa.
  • Cream shortening, sugar, egg and vanilla.
  • Add dry ingredients to creamed mixture alternately with milk.
  • Form into 1 1/2 inch balls and bake on greased cookie sheet for 8-10 minutes. Press 1/2 a marshmallow onto each cookie, bake an additional 2 minutes, or until marshmallow is melted.
  • Combine frosting ingredients. Spoon frosting over each cooled cookie. (Or for a more dazzling effect, pour frosting into the corner of a ziplock bag, snip off the corner, and drizzle frosting across cookie.).

Nutrition Facts : Calories 131.4, Fat 3.5, SaturatedFat 0.9, Cholesterol 5.9, Sodium 60.2, Carbohydrate 24.1, Fiber 0.6, Sugar 16.1, Protein 1.5

SPICY CHOCOLATE MARSHMALLOW COOKIES



Spicy Chocolate Marshmallow Cookies image

Here you go, chocolate, coconut, almonds, spices and marshmallows all in one cookie. Makes one think of Christmas. I usually make my cookies larger, you could probably get 36 cookies depending on how big you go, if you make them larger, remember to check them and cook a little longer, if necessary.

Provided by Baby Kato

Categories     Dessert

Time 25m

Yield 24 cookies

Number Of Ingredients 14

1/2 cup butter, unsalted softened
3/4 cup sugar, white
1 egg, large
1/4 cup evaporated milk
1 teaspoon vanilla extract, pure
1 3/4 cups flour
1/4 teaspoon pumpkin pie spice
1/3 cup cocoa, good quality
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup coconut
1/4 cup sliced almonds
1/4 cup chocolate chips
1/4 cup mini marshmallows

Steps:

  • Preheat oven to 350 degrees.
  • In a large mixing bowl, cream the butter and sugar together.
  • Add the egg, milk and vanilla, making sure to mix well.
  • Next combine the flour, pumpkin pie spice, cocoa, baking soda and salt, gently beat into the creamed mixture.
  • Lastly add the coconut, almonds, chocolate chips and marshmallow.
  • Drop the batter by rounded teaspoon onto an ungreased cookie sheet.
  • Bake in a 350 degree oven for 10 minutes.
  • Cool completely on wire rack.

Nutrition Facts : Calories 122.6, Fat 6.1, SaturatedFat 3.6, Cholesterol 19.7, Sodium 109, Carbohydrate 16.1, Fiber 1, Sugar 7.7, Protein 2

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From kleinworthco.com


THE BEST CHOCOLATE MARSHMALLOW COOKIES - BAKE & BACON
2020-08-21 Step 1: In a medium bowl, mix together the flour, cocoa powder, baking powder, and salt. Set aside. In a large bowl, use an electric mixer to cream the butter and both sugars until light and fluffy, about 2-3 minutes. Add in the vanilla and eggs and combine. Slowly add the dry ingredients to the wet.
From bakeandbacon.com


40 SPICE COOKIE RECIPES TO WARM UP YOUR DAY | TASTE OF …
2018-11-14 Sweet Potato Spice Cookies. Shredded sweet potatoes, butterscotch chips, pecans, coconut and spices are creatively combined in a one-of-a-kind cookie that always brings rave reviews. —Ruth Shaffer, Elizabethville, Pennsylvania. Go to Recipe. 35 / 40.
From tasteofhome.com


10 BEST MARSHMALLOW FLUFF COOKIES RECIPES | YUMMLY
The Best Marshmallow Fluff Cookies Recipes on Yummly | Marshmallow Fluff Cookies, Berry Toasts With Marshmallow Creme, Strawberry Marshmallow Fluff Cookies
From yummly.com


HOT CHOCOLATE & TOASTED MARSHMALLOW COOKIES - BIGGER BOLDER …
2015-11-05 Bake at 350°F/180°C for 8 - 9 minutes. Take care not to over bake as you want these cookies to be almost brownie-like. Once baked, pop a marshmallow on top and put it back in the oven on broil for 1-2 minutes for a lovely toasted effect. Play.
From biggerbolderbaking.com


CHOCOLATE MARSHMALLOW COOKIES - BROMA BAKERY
2020-06-18 This will help you cream the butter and sugar together into a super light and fluffy base. Sugar: We used a mixture of brown and white sugar, but if you only have one on hand, feel free to sub in what you have! Egg: One egg will keep these chocolate marshmallow cookies fudgy while still providing a good structure! All Purpose Flour: Ahh flour.
From bromabakery.com


HOT CHOCOLATE MARSHMALLOW COOKIES - CARMELA POP
2015-10-02 Preheat the oven to 350 degrees. Line one baking sheet with parchment paper. In a bowl mix the butter and sugar for 1 minute or until incorporated. Lightly press them so the top looks flatter. Take to the oven and bake for 8/9 minutes. Remove from the oven and let them cool. Meanwhile, whip up the frosting.
From carmelapop.com


SALTY MARSHMALLOW COOKIES (POTATO CHIP COOKIES)
2018-09-19 Cream together butter, both sugars, vanilla and almond extracts. Beat in the eggs until well combined. In a separate bowl, mix together the flour, baking soda and salt with a whisk. Add dry ingredients to wet and mix. Fold in the butterscotch chips, white chocolate chips, and potato chips. Refrigerate dough for 30 minutes.
From thesaltymarshmallow.com


HOT CHOCOLATE MARSHMALLOW COOKIE CUPS - BUTTER WITH A …
2018-01-22 Chocolate. Hot Chocolate Marshmallow Cookie Cups are easily made with a sugar cookie mix, hot chocolate mix, marshmallows and a few other basic ingredients! The perfect winter treat! Hot Chocolate Marshmallow Cookie Cups are so easy to make and they are absolutely delicious! I have worked with Krusteaz mixes for years and love how they turn out ...
From butterwithasideofbread.com


MARSHMALLOW & CHOCOLATE COOKIES - MOM ON TIMEOUT
2011-12-03 Combine the flour, cocoa, salt, and baking soda.Gradually add to the creamed mixture. Beat until well combined. Drop by rounded teaspoonfuls onto parchment-lined baking sheets. Bake at 350 for 8 minutes. While the cookies are baking, cut the marshmallows in half. Press a marshmallow half onto each cookie (cut side down).
From momontimeout.com


AMAZING DARK CHOCOLATE MARSHMALLOW COOKIES - SWEETEST MENU
2019-10-06 Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two cookie or oven trays with baking or parchment paper. In a large mixing bowl, add butter and sugars and beat with an electric mixer until pale and creamy. Add vanilla and egg and mix until combined. Next, add cocoa powder, flour and baking soda.
From sweetestmenu.com


CHOCOLATE MARSHMALLOW SURPRISE COOKIES - BARBARA BAKES
2018-12-28 Instructions. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined.
From barbarabakes.com


CHOCOLATE MARSHMALLOW COOKIES - BEAUTIFUL LIFE AND HOME
2017-11-22 Dough will be soft. Using a small (approximately 1 tsp.) cookie scoop, place dough 2 inches apart on a greased cookie sheet, or silicone or parchment-covered cookie sheet. Bake for 7 minutes. While cookies are baking, cut the jumbo marshmallows in half using a pair or kitchen shears or regular scissors.
From icecreaminspiration.com


MOLASSES SPICE COOKIES WITH TOASTED MARSHMALLOW
2015-12-12 Preheat the oven to 350 degrees F. Mix the flour, baking soda, pumpkin pie spice, and salt together in a medium bowl. Beat the butter and both sugars together with an electric mixer. Then add the egg, vanilla, and molasses and beat again to combine. Scrape the bowl and add the flour mixture a little at a time.
From aspicyperspective.com


HOT COCOA COOKIES WITH MARSHMALLOWS - THE BEEKEEPERS KITCHEN
2020-06-19 In a large bowl, combine flour, salt, and baking powder and set aside. In a stand mixer, cream together butter, sugar, and brown sugar. Mix until well combined, light and fluffy, about 1-2 minutes. Add in hot cocoa mix and cocoa powder and mix on medium speed until well combined, scraping the sides of the bowl as needed.
From thebeekeeperskitchen.com


10 BEST MARSHMALLOW COOKIES RECIPES | YUMMLY
2022-05-07 97,983 suggested recipes. White Chocolate Chip and Marshmallow Cookies J.Lynn77859. all purpose flour, baking soda, vanilla, mini marshmallows, salt and 5 more. Chocolate Marshmallow Cookies Amish365. sugar, flour, shortening, baking soda, eggs, sour milk, cocoa powder and 8 more. Salty Marshmallow Cookies The Salty Marshmallow. butter, …
From yummly.com


GOOEY MARSHMALLOW COOKIES (NO EGGS!) - THE BIG MAN'S WORLD
2020-08-04 Instructions. Preheat the oven to 180C/350F. Line a cookie sheet with parchment paper or a cookie sheet. In a mixing bowl, add your white sugar, brown sugar, and softened coconut oil and whisk together, until creamy and glossy. Add in your milk and vanilla extract, and mix until combined.
From thebigmansworld.com


HOT COCOA COOKIES WITH MARSHMALLOWS - WHISKING UP YUM
2019-12-09 Remove cookies from the oven. Carefully place one piece of chocolate onto the top of each cookie and cover with a marshmallow half. Place back in the oven until the marshmallow has softened, about 4 minutes. Remove baking pans from the oven, sprinkle chocolate shavings onto the tops of the marshmallows and let cool on pans for about five minutes.
From whiskingupyum.com


THE BEST CHOCOLATE MARSHMALLOW COOKIES RECIPE IN THE WORLD
2013-09-13 Bake at 350 degrees for about 8 minutes. Pull the pan out of the oven and carefully put three miniature marshmallows on each cookie gently, pressing them into the cookie. Bake an additional 2 minutes. Remove the oven and cool completely. Frost with your favorite chocolate cream cheese frosting.
From foodstoragemoms.com


SWEET AND SALTY MARSHMALLOW CHOCOLATE CHIP COOKIES
Add in the flour, cornstarch, baking soda and salt, and mix until combined. Add t and stir in by hand the marshmallows, pretzels and chocolate chips. Using a small cookie scoop, scoop the dough into balls, and place them on a large plate. Cover with plastic wrap, place in the fridge and chill for at least 2 hours.
From withsaltandwit.com


CHOCOLATE CHIP MARSHMALLOW COOKIES - CHOCOLATE COVERED KATIE
2016-11-29 Yes, the recipe link that you found online does indeed use 1/4 c. more sugar. A quick perusal through my traditional recipes (passed to me from my mother) confirms my initial thought–1 to 1 1/2 c. sugar per recipe, which typically makes 3 dozen cookies….which equals 1/2 c. per dozen cookies. But you can easily lower the sugar amount on most ...
From chocolatecoveredkatie.com


CHOCOLATE CHIP COOKIES - THE SALTY MARSHMALLOW
2019-09-04 Preheat oven to 350. In bowl, whisk together your flour, baking soda, cream of tartar and salt, set aside. In bowl of stand mixer add your butter and both sugars and beat until light and fluffy. Add in your eggs on at a time until blended. Add in your vanilla until mixed in.
From thesaltymarshmallow.com


CHEWY CORNFLAKE MARSHMALLOW COOKIES - SWEETEST MENU
2019-06-02 Bake for 13-15 minutes. Set aside to cool completely. In a large mixing bowl, add butter and sugars and beat until pale and creamy (approximately 2-3 minutes). Add vanilla extract and egg and mix until combined. Next, add flour, baking soda, cinnamon and salt, if using.
From sweetestmenu.com


SOFT AND CHEWY SPICY CHAI MOLASSES COOKIES | FEASTING AT HOME
2018-12-12 350 F Oven. Cream butter and sugars together in a stand mixer or large bowl. Whip until light and fluffy. Add egg, molasses and vanilla, and whip until combined. Whisk flour, baking soda, and ginger, cinnamon, cardamon, cloves, nutmeg, pepper and salt together in medium bowl, whisk until well combined.
From feastingathome.com


4 INGREDIENT HOT CHOCOLATE COOKIES (WITH TOASTED MARSHMALLOWS)
2017-12-17 2. Combine cake mix, eggs and oil. Make small dough balls just bigger than a tablespoon and gently press down on them so they don't bake up too tall! 3. Bake for 4-5 minutes. 4. While baking, cute large marshmallows in half, when the cookies are done baking place mallows sticky side down on top of cookies.
From yourcupofcake.com


CHOCOLATE MARSHMALLOW COOKIES | DISHES DELISH
2016-11-09 Preheat the oven to 350 F. In a stand mixer, add butter and sugar, mix until incorporated. Add egg and vanilla and mix until combined. Add flour, cocoa powder, baking soda and salt and mix until just mixed. Add chocolate chips and stir them in. Take a big dough ball and roll it into to a flat ball, make a divet into it and place the a ...
From dishesdelish.com


CHOCOLATE MARSHMALLOW COOKIES HOLIDAY COOKIE RECIPE
2016-11-11 Preheat oven to 350 degrees. Line a baking sheet with parchment paper & set aside. Cream shortening & sugar until fluffy. Add in egg & vanilla – beat thoroughly. Add in dry ingredients followed by milk & beat well until smooth. Drop a teaspoon size ball of dough onto a lined cookie sheet. Bake for 8 minutes.
From tatertotsandjello.com


EASY CHOCOLATE MARSHMALLOW COOKIES - INSIDE BRUCREW LIFE
2019-04-05 Beat the cake mix, butter, egg, vanilla, and cream cheese until a soft dough comes together. Refrigerate the dough for 30-60 minutes. Preheat the oven to 350 degrees. Roll the dough into 36 even dough balls. Place 12 dough balls on a cookie sheet and bake for 8 minutes.
From insidebrucrewlife.com


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