CHOCOLATE MARSHMALLOW COOKIES
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
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 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
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
Provided by Food Network
Categories dessert
Time 25m
Yield about 2 dozen cookies
Number Of Ingredients 19
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
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
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
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
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 MARSHMALLOW COOKIES
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
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
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.
HOT CHOCOLATE COOKIES WITH MARSHMALLOW GLAZE
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
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
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
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
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
SPICY MEXICAN HOT CHOCOLATE COOKIES
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
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
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
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
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
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
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
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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