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Categories:
all-purpose cocoa powder baking soda white sugar light brown sugar butter eggs vanilla semi-sweet chocolate chips marshmallows
Viewed: 39 - Published at: 3 years agoIngredients
- 3 c. all-purpose flour
- 2/3 c. unsweetened cocoa powder
- 1/2 tsp. baking soda
- 1 c. white sugar
- 1 c. light brown sugar, firmly packed
- 1 c. salted butter, softened
- 2 large eggs
- 2 tsp. pure vanilla extract
- 2 c. (12 oz.) miniature semi-sweet chocolate chips
- 8 oz. miniature marshmallows, frozen
Method
- Preheat oven to 400°.
- 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 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 low speed until combined. Butter will be very stiff.
- Gather 4 to 5 frozen marshmallows in the palm of your hand and cover them with a heaping tablespoonful 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 8 to 10 minutes.
- Cool on pan for 2 minutes, then transfer to a cool flat surface.
