These Marshmallow Surprise Cookies are definitely high up on my list of favorites! A chocolate lover’s dream, filled with ooey gooey melty marshmallows, it’s heaven in every bite!
So you all know how obsessed I am with cookies, right? I post a lot of cookie recipes, so I hope you’ve gathered that by now. 🙂
When I’m craving dessert, probably 90% of the time, I’ve got a hankering for cookies. There’s just something about a handheld, no-mess confection, especially when it’s of the chocolate variety. I’d like to think that I appreciate the built-in portion control, but typically that first bite is dangerous, because it sends any and all self control that I may have had, spiraling quickly in a downward direction.
{MARSHMALLOW SURPRISE COOKIES}
Recipe originally from Mrs. Fields Cookies Book
3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1/2 tsp. baking soda
1 cup granulated sugar
1 cup packed light brown sugar
2 sticks (1 c.) salted butter, softened
2 large eggs
2 tsp. vanilla extract
12 oz. (about 2 c.) mini semisweet chocolate chips
8 oz. mini marshmallows (frozen)
Preheat oven to 350 degrees Fahrenheit. Until you’re ready to assemble cookies, keep marshmallows in the freezer; otherwise they’ll thaw too rapidly. In a medium bowl, combine flour, cocoa, and baking soda. Set aside.
Combine sugars, butter, 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 stiff.
Gather 4-5 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 cookie sheets, 2 inches apart. Bake 10 to 12 minutes. Cool on pan for 2 minutes, then transfer to a cooling rack.
Tip: Let cookies sit for 2-3 hours before eating for optimal amount of flavor and moistness!
But sometimes a person’s got to indulge, am I right?
My sister made these while we were visiting my parents in Utah a little while ago, and I just had to get the recipe!
I have to tell you-the longer these puppies sit, the better they taste, so if you’re an impatient person like me, you just might miss out on the cream of the crop! Put them in an airtight container for 2-3 hours after baking and you will pat yourself on the back when your taste buds experience a chocolate marshmallow explosion of yummy-ness.
There’s a surprise in every bite with marshmallows oozing from the center. Mmmmmmmm…mmmmmmm…delightful!!
Enjoy!
Was wondering how many this makes and do they freeze well?
Thank you
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All the best,
Nina