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 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 CHIP COOKIE
Make and share this Giant Chocolate Chip Cookie recipe from Food.com.
Provided by Annette1
Categories Dessert
Time 35m
Yield 1 LARGE pizza size cookie, 16 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, beat butter, granulated sugar, brown sugar and vanilla until light and fluffy.
- Add eggs, one at a time, beating well.
- Gradually add flour, salt and baking soda, beating until well blended.
- Stir in chocolate chips and nuts.
- Spread in greased 14-inch round pizza pan.
- Bake at 350°F (190°C) for 20-25 minutes.
- Cool cookie in pan.
- Decorate if desired.
CHOCOLATE CHIP MARSHMALLOW COOKIES
The ultimate carving cookie!! I found this on another site and made a few small changes and this quickly became my favorite cookie. CAUTION: You may need to double the recipe unless you have enough will power to not taste the dough!!
Provided by Barefootandpregnant
Categories Drop Cookies
Time 20m
Yield 30 serving(s)
Number Of Ingredients 11
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.
KIDS CAN BAKE: GIANT CHOCOLATE CHIP-SPRINKLE COOKIE
Your little ones won't be able to resist this giant chocolate chip cookie with multicolored sprinkles. The cake flour makes it tender and chewy. For both little and big kids: Let them help with measuring, stirring and decorating with sprinkles.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield Makes 1 large cookie (about 10 inches in diameter baked)
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven, and preheat to 375 degrees F. Line 1 large rimmed baking sheet with parchment. Whisk together the flour, baking soda and salt in a small bowl.
- Microwave the butter in a large microwave-safe bowl on high until completely melted, about 1 minute. Whisk in both sugars, then the egg and vanilla, until incorporated and smooth; let cool for 5 minutes. Stir in the flour mixture with a wooden spoon until just incorporated. Stir in the chocolate chips.
- Scoop the dough onto the center of the prepared baking sheet. Spread the dough with an offset spatula into an 8-inch circle that's 1/2 inch thick. Sprinkle the top of the cookie with the sprinkles (they'll look crowded but will spread out as the cookie bakes). Bake, rotating the baking sheet from back to front halfway through, until golden but still soft in the center, 22 to 25 minutes (the longer the cook time, the crunchier the cookie). Let cool for a few minutes on the baking sheet, then use a large spatula to transfer the cookie (not the parchment) to a rack to cool. Slice the cookie into wedges, and serve.
COOKIE COATED CHOCOLATE STRAWBERRIES
Provided by Molly Yeh
Categories dessert
Time 25m
Yield 15 to 20 strawberries
Number Of Ingredients 4
Steps:
- Line a sheet pan with parchment paper and set aside.
- Place the cookies in a shallow bowl.
- Melt the chocolate and coconut oil together in a double boiler or in the microwave in a microwavable bowl, microwaving for 30-second increments and stirring after each until smooth. Dip the strawberries into the chocolate as far up to the stems as you can go, then let any excess drip off, and scrape off one of the sides of each. Roll the strawberries in the crushed cookies and place on the parchment paper, scraped-sides down. Enjoy immediately, or refrigerate until ready to serve.
GIANT CHOCOLATE SUGAR COOKIES
Make and share this Giant Chocolate Sugar Cookies recipe from Food.com.
Provided by shmeks02
Categories Dessert
Time 48m
Yield 8 cookies, 8 serving(s)
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
- 2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in shortening (or additional butter). Add egg and vanilla; mix until creamy. Reduce speed to low. Gradually add flour mixture, and mix until just combined.
- 3. Using a 2 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 4 inches apart. Bake until edges are firm, 18 to 20 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container up to 2 days.
Nutrition Facts : Calories 469.7, Fat 25.9, SaturatedFat 11.7, Cholesterol 56.9, Sodium 202.7, Carbohydrate 58.6, Fiber 2.5, Sugar 37.8, Protein 4.4
GIANT CHOCOLATE CHUNK COOKIES
Make and share this Giant Chocolate Chunk Cookies recipe from Food.com.
Provided by evelynathens
Categories Drop Cookies
Time 25m
Yield 30 cookies (approximately)
Number Of Ingredients 11
Steps:
- Cream butter with sugars until light and fluffy.
- Add vanilla and almond extracts and beat until combined well.
- Add eggs, one at a time, beating well after each addition.
- Sift together flour, soda and salt.
- Add to butter mixture and beat until combined well.
- Preheat oven to 350°F.
- Stir in chocolate and pecans and drop level ¼ cupfuls of batter, 3-inches apart on lightly greased cookie sheets.
- Flatten cookies into ½-inch thick rounds with wet hands and bake for 12-15 minutes, or until golden.
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- In a food processor, combine the flour, sugar, baking powder, and salt. Add the butter and pulse until the mixture has the texture of sand. Add the egg and vanilla. Pulse again until the dough just begins to form. Shape into a disc with your hands and cover with plastic wrap. Refrigerate for 30 minutes.
- In a bowl, over a double boiler or in the microwave oven, melt 140 g (5 oz) of chocolate. Remove from the double boiler and add the remaining chocolate. Stir until the chocolate is smooth. If necessary, put back over the double boiler for a few seconds if the chocolate does not melt completely. Be careful not to overheat the chocolate, it might bloom when cooled.
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