Jessica's Marshmallow Clouds (chocolatey marshmallow cookies)

YUM! Chocolately Marshmallow Cookies!

My Pampered Chef stoneware is WELL used! I've had it for many years, and I use it almost daily. It's one of my kitchen essentials.

Image of combining the marshmallows with the dough.

Olivia and Hunter running the mixer.

This is a recipe from an old college roommate, Victoria. I haven't kept in touch with her, but she had a Mrs. Field's Cookies Recipe Book, and I got a few recipes from it while we were roomies. I believe Jessica is Mrs. Field's daughter. This is one I've made a few times. It's just a fun alternative to traditional chocolate chip. The "secret" to this recipe, is to NOT OVERBAKE them! If you overbake the cookies, they are harder and the marshmallows melt into the cookies and you don't even notice they are there. I have a convection oven, so I baked mine only about 7 minutes.

My daughter woke up yesterday wanting to make a recipe from her "My Little Pony" activity book. In looking at the recipes I didn't have all the ingredients for any of then, so I convinced her to make this recipe instead.

Jessica's Marshmallow Clouds

(Yields: 3 1/2 dozen)
3 c. all-purpose flour
2/3 c. unsweetened cocoa powder
1/2 t. baking soda
1 c. sugar
1 c. brown sugar, firmly packed
1 c. salted butter, softened
2 large eggs
2 t. pure vanilla extract
2 c. (12 oz.) miniture semisweet chocolate chips
8 oz. 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 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. Batter will be very stiff.

Gather 4-5 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 8-10 minutes. Cool on pan 2 minutes, then transfer to a cool, flat surface.