It’s December, the month of pleasant surprises. Of course, some of the surprises will come on the 25th, but you don’t have to wait that long to have this special treat–a fudgey cookie with a toasted marshmallow inside. Mmm!
This recipe is perfect for your Christmas Cookie Exchange parties or just a night in with a cup of hot cocoa and a holiday movie. The most important thing to remember on this recipe, however, is to thoroughly freeze your marshmallows before you begin. It makes all the difference because it keeps the marshmallows from cooking too fast. They’ll stay fluffy and white, like dreamy clouds in your chocolate-y cookies.
Surprise someone you love with this delicious cookie. I promise they’ll love it.
Chocolate Marshmallow Clouds
3 cups flour
2/3 unsweetened cocoa powder
1/2 teaspoon baking soda
1 cup sugar
1 cup brown sugar, packed
1 cup salted butter, softened
2 teaspoons vanilla
2 cups miniature chocolate chips
8 ounces miniature marshmallows, frozen
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. 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 until creamy. Add eggs and vanilla, and beat at medium speed until light and fluffy. Add the flour mixture and chocolate chips and blend at low speed until combined. Batter will be very stiff.
Gather 4 or 5 frozen marshmallows 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 dough ball. Place balls on ungreased baking sheets, 2 inches apart. Bake 10-12 minutes. Cool on pan for 2 minutes, then transfer to a cool, flat surface.
May the be one of many pleasant surprises for you this month!