Mms Chocolate Marshmallow Cookies Recipes

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.

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.

Steps:

• Sift the flour, baking powder, baking soda and salt into a large bowl.
• Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in the eggs one at a time until smooth, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Reserve 1/4 cup of the chocolates, then stir in the remaining 1 3/4 cups of chocolates by hand. Press plastic wrap directly onto the surface of the dough and refrigerate until chilled through, about 1 hour.
• Arrange the racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Roll the dough into 24 balls, each about 3 tablespoons (alternatively, use a #20 large cookie scoop). Place 6 dough balls on each of the prepared baking sheets; stud the top of each dough ball with some of the reserved chocolates. Bake 2 trays at a time until the cookies are golden around the edges but still soft in the middle, rotating the trays halfway through, 15 to 18 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough and chocolates.

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.

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.

Steps:

• For the cookie heat oven to 375°F
• Grease baking sheets.
• In a medium bowl sift together flour, baking soda, salt & cocoa.
• In a large bowl cream together sugar & shortening, then add egg.
• Add flour mixture and mix together.
• Add vanilla, milk & mini baking bits. Mix together.
• Drop onto prepared baking sheets.
• Bake for 8 mininutes.
• Top each cookie with a marshmallow. Bake 3 mins longer.
• Remove from cookie sheet and allow to cool.
• For the frosting, mix butter, water, confectioners sugar and cocoa powder until smooth.
• Frost cookies, after cookies are frosted sprinkle with the additional "M&M's" Mini Baking Chocolate Bits.

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.).

Steps:

• Preheat oven to 350.
• In a large bowl, cream butter and both sugars until well blended.
• Add the eggs and vanilla extract and mix to combine.
• In a separate bowl, sift flour, cocoa powder, baking soda, and salt together.
• Slowly add these ingredients into the butter mixture and stir until combined.
• Fold in M&M'S brand minis milk chocolate candies and walnuts, if desired.
• Chill dough 1 hour or overnight.
• Drop dough by rounded tablespoons onto a lightly greased tray, about 2 inches apart.
• Bake for 7 to 8 minutes for chewy cookies or 10 to 12 minutes for crispy cookies.

Steps:

• Preheat oven to 350°.
• In a medium bowl, combine flour, cocoa and baking soda; set aside.
• Combine sugars in large bowl. Using an electric mixer blend in butter, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until light and fluffy.
• Add the flour mixture and the chocolate chips, blend at a low speed until combined. Batter will be stiff.
• Gather about four marshmallows in the palm of your hand and cover them with a heaping tablespoon of dough. Wrap the cookie around the marshmallows, completely encasing them and forming a 2-inch-diameter dough ball.
• Place cookies on ungreased cookie sheets, 2-inches apart. Bake 10- 12 minutes. Cool on pan for two minutes then transfer to cool flat surface.

Steps:

• Cream together butter, brown sugar, and white sugar in a large bowl with an electric mixer until fluffy. Add egg, egg yolk, and vanilla paste; beat until well incorporated.
• Add flour, cornstarch, baking soda, and salt and mix until a dough has formed. Stir in mini M&Ms, chocolate chips, and sprinkles. Cover dough and refrigerate for 6 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Drop cookie dough by rounded tablespoon onto the baking sheet using a cookie scoop. If desired press in extra sprinkles and/or mini M&Ms on top of the cookie dough.
• Bake in the preheated oven until cookies are starting to brown at the edges, 12 to 14 minutes. Transfer to a wire rack and allow to cool.

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.