Jessica’s Marshmallow Clouds

Jessica’s Marshmallow Clouds

  • Prep Time: 20 mins
  • Total Time: 30 mins
  • Yield: 3.5dozen cookies

    • About This Recipe

    “These are a most unusual cookie in that the cookie dough is wrapped around frozen miniature marshmallows. I have made this for teachers, my husbands co-workers, funeral food, etc. and haven’t had anyone not love them. The recipe comes from Mrs. Fields Cookie Book (1992).”

    Ingredients

  • 3cupsall-purpose flour
  • 2/3 cupunsweetened cocoa powder
  • 1/2 teaspoonbaking soda
  • 1cupwhite sugar
  • 1cuplight brown sugar, firmly packed
  • 1cupsalted butter, softened
  • 2largeeggs
  • 2teaspoonsvanilla extract
  • 2 (12ounce) cups miniature semisweet chocolate chips
  • 8ouncesminiature marshmallows, frozen

    • Directions

  • Preheat oven to 400 degrees.
  • Until you are ready to assemble the cookies just prior to baking, keep the marshmallows in the freezer- otherwise they will thaw too rapidly.
  • Place the marshmallows back into the freezer between each batch of cookies.
  • In a medium bowl combine flour, cocoa and baking soda.
  • Set aside.
  • Combine sugars in a 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 chocolate chips, and blend at a low speed until combined.
  • Batter will be very stiff.
  • Gather 4-5 frozen marshallows in the palm of your hand and cover them with a heaping tablespoon of dough.
  • Wrap the dough around the marshmallows, completely encasing them and forming a 2-inch diameter ball.
  • Place balls on ungreased baking sheets, 2 inches apart.
  • Bake 8 to 10 minutes.
  • Cool on pan 2 minutes, then transfer to a cool flat surface.

    • Reviews

  • “NOTE:The marshmallows will melt inside the cookie!If you remove them early from the oven the marshmallows will remain white (though melted) while later, they will be clear and shiny.I tend to remove mine early (around 8 minutes) while the marshmallow is still white.Regardless, they will all have a soft center whether the marshmallow is white or clear.I’ve made these a dozen times and they have always been a huge hit.”

  • “I found these very good. I baked them exactly 8 minutes on parchment lined pan. I1/2 the recipe as I wasn’t sure we would like them. I got 14 cookies and I used margarine instead of butter. I think I will try 1/2 a large marshmallow next time or even a 1/4, as I found it difficult to keep the little buggerstogether long enough to get them covered with the dough (insert smile here) I used 1 cup milk chocolate chips as that was all I had on hand.”

  • “I have been making these for years! They are to-die-for and worth the effort. I find the dough can be a bit dry and crumbly, so I usually scoop some out and place it in the palm of my hand, flattening it out into a disc with my thumb. I then place 4 mini marshmallows inside and squeeze the edges of the disc together and roll into a ball. I bake them for exactly 7 minutes, then cool exactly as directly. Scrumptious!”

  • “These are great, and were well-received by all.About the marshmallows — it IS tricky tucking them into the dough at times, but it is worth it, especially because contact with the cookie sheet makes a very firm bond!Here in the UK, you mostly find multi-colored bags of marshmallows.I’ll tell you — melted pink and yellow mallows look pretty yucky in the cookies! :-)But they still taste great!”

  • “I have made this recipe many times, and it’s always a hit.I was going to post it the other day when I made these again, but you beat me to it.These are really soft, chocolatey cookies.My theory on the marshmallow is that it’s there more to keep the cookies soft than to actually be a marshmallow center.I have had them turn clear or remain white, but the cookies are always soft and yummy.Thanks for posting this.I’m sure I will continue to make these often.”

  • “These cookies are great!I left the cookies in for 8 minutes and some had white centers and a couple were clear.All were delicious and chewy! Thanks Caryn, these cookies will be added to my Christmas cookie tray ; )”

  • “I had a problem with the marshmallows melting too quickly.By the time I took them out of the oven, they were completely melted.I froze them for two days just to make sure.I tried this recipe twice, and still no success.”

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