Marshmallow Filled Chocolate Cookies Recipes

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GOOEY MARSHMALLOW-FILLED CHOCOLATE CHIP COOKIES



Gooey Marshmallow-Filled Chocolate Chip Cookies image

A perfectly designed chocolate chip cookie to me means a gooey center and lightly crisp edges. This cookie takes the "gooey center" part literally by having a vegan marshmallow tucked inside the center of each one. Since vegan marshmallows aren't made with gelatin, they stay fluffy throughout baking.

Provided by Gabriela Rodiles

Categories     dessert

Time 45m

Yield 18 cookies

Number Of Ingredients 10

1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup granulated sugar
2 large eggs
1 1/4 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups semi-sweet chocolate chips (about 12 ounces)
18 vegan marshmallows

Steps:

  • Position the racks in the upper and lower third of the oven and preheat to 375 degrees F. Line two rimmed baking sheets with parchment. (If you only have one baking sheet, let it cool completely between batches.)
  • Place the butter in a small microwave-safe bowl, cover and microwave on medium power until melted, 1 to 2 minutes. (Alternatively melt in a small saucepan.) Cool slightly.
  • Whisk the dark brown sugar, granulated sugar, eggs, melted butter and vanilla in a large bowl until smooth.
  • Whisk the flour, baking soda and salt in a medium bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon, taking care not to overmix. Stir in the chocolate chips.
  • Use an ice cream scoop or measuring spoon to scoop out portions of dough (each about 3 tablespoons or 2.2 ounces). Flatten each portion in the palm of your hand until it's about 1/4-inch thick. Place 1 marshmallow in the center of the flattened dough and form the dough around the marshmallow until it is completely covered. Roll into a uniform ball and place about 2 inches apart on the prepared baking sheets. Bake until the edges and top are just turning golden, but the center is still soft, 17 to 18 minutes.
  • Let the cookies cool slightly on the baking sheets, about 5 minutes. Serve warm.

CHOCOLATE MARSHMALLOW COOKIES



Chocolate Marshmallow Cookies image

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

1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/4 cup 2% milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
18 large marshmallows
ICING:
6 tablespoons butter, softened
2 tablespoons baking cocoa
1/4 cup 2% milk
1-3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
Pecan halves

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.

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