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.
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 MALLOW COOKIES
Cocoa, marshmallows and ready-made frosting transform the basic dough into these delightful treats. Sometimes, I'll top each with a pecan half. —Gloria McBride, Payson, Utah
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 40 cookies.
Number Of Ingredients 8
Steps:
- In a bowl, combine the cookie dough, sugar, cocoa, egg and milk; mix well. Stir in pecans. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8 minutes. Press a marshmallow half onto the top of each cookie. Bake 2 minutes longer or until marshmallow is puffed. Remove to wire racks to cool., Cut a hole in the corner of a pastry or plastic bag; insert a medium star tip. Fill bag with frosting. Pipe a star onto each cookie.
Nutrition Facts : Calories 140 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 72mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
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.
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.
CHOCOLATE MARSHMALLOW COOKIE BARS
Make and share this Chocolate Marshmallow Cookie Bars recipe from Food.com.
Provided by Marusik
Categories Bar Cookie
Time 45m
Yield 32 bars, 32 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350°F.
- Place butter and unsweetened chocolate in saucepan over low heat. Heat just until chocolate melts (you can do this in microwave). Stir in sugar.
- Combine flour, baking powder, and nuts. Add them to the chocolate mixture. Stir well.
- Stir in vanilla and eggs.
- Spread the batter into a greased and floured 9x13 cake pan.
- Cut off 2 oz. from cream cheese and reserve it for later.
- Combine the softened cream cheese with butter, sugar, flour, and vanilla. Stir it until it's smooth.
- Add the beaten egg, and stir until well combined.
- Mix in the chopped nuts.
- Spread the cream cheese layer over the chocolate layer.
- Sprinkle the chocolate chips over the top.
- Bake at 350 F for 20 to 25 minutes.
- Take the pan out of the over and sprinkle the miniature marshmallows on top.
- Return pan to the over for 2 more minutes.
- Frosting - melt the butter (over low heat or in microwave).
- Break the unsweetened chocolate into two parts and stir them into the butter.
- Stir in the softened cream cheese and the milk.
- Heat the mixture until it can be stirred smooth (over low heat or in microwave).
- Beat in the vanilla.
- Gradually beat in the powdered sugar (in 1-cup increments).
- Stir the frosting until it's smooth.
- Spread the frosting over the cookie bars, swirling it into marshmallows.
- Cool the pan until you can handle it without potholders.
- Slip it into the fridge for 1 hour.
- To serve, cut the bars into 32 pieces.
Nutrition Facts : Calories 261.5, Fat 15.2, SaturatedFat 7.5, Cholesterol 42.7, Sodium 145, Carbohydrate 30.8, Fiber 1.3, Sugar 23.9, Protein 3.3
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
SURPRISINGLY NOT-TOO-BAD FOR YOU CHOCOLATE-MARSHMALLOW COOKIES
These can be as healthy as you want them, but they are to die for! If you can, I urge you to invest in a stone baking sheet, they are fabulous for making cookies. Also, take the cookies out before you think they're done; they will crisp up after they're taken out.
Provided by Bluucantu
Categories Desserts Cookies Chocolate Cookie Recipes
Time 54m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat white sugar, margarine, and brown sugar together in a bowl using an electric mixer until creamy. Add egg white and vanilla extract; mix until well blended.
- Combine flour, cocoa powder, baking soda, and salt in a separate bowl. Add flour mixture to the sugar mixture gradually, using a wooden spoon to work the dough together. Stir in chocolate chips and pecans.
- Drop dough by the teaspoonful onto a baking sheet. Smoosh cookies down a little and make an indentation in the middle of each one. Place a small spoonful of marshmallow cream into the indentations.
- Bake in the preheated oven until golden brown, 8 to 10 minutes. Cool on the baking sheet for 1 minute; transfer to a wire rack to cool completely, about 30 minutes.
Nutrition Facts : Calories 173 calories, Carbohydrate 24 g, Fat 8.6 g, Fiber 2.1 g, Protein 2.3 g, SaturatedFat 2.6 g, Sodium 147.4 mg, Sugar 15.4 g
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