Chocolate Marshmallow Melt Cookies Food

CHOCOLATE MARSHMALLOW MELT COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with foil.
• Combine flour, butter, baking soda, and baking powder in a large bowl and mix until well blended. Beat in white sugar, brown sugar, eggs, and peanut butter. Add oats, chocolate chips, and marshmallows; mix dough with a spoon or by hand.
• Place coconut flakes in a plate or shallow dish. Shape dough into 1-inch balls. Flatten slightly and press one side of each cookie into the coconut flakes. Place cookies 2 inches apart on the cookie sheets.
• Bake in the preheated oven until light golden brown, about 10 minutes. Transfer to wire racks to cool.

CHOCOLATE MARSHMALLOW MELTAWAYS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, cocoa, salt and baking soda; gradually add to creamed mixture and mix well., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 8 minutes. Press a marshmallow half, cut side down, onto each cookie; bake 2 minutes longer. Remove to wire racks to cool., In a small bowl, beat the butter, confectioners' sugar, cocoa and salt until smooth. Add enough milk to achieve a spreading consistency. Frost cookies.

CHOCOLATE MARSHMALLOW COOKIES

Steps:

• Cookies:.
• cream together butter and sugar with a hand held electric mixer.
• Add egg, then vanilla and milk.
• Then add flour, salt, baking soda, and cocoa.
• Drop by spoonfuls on to a greased cookie sheet.
• Bake @ 350 degrees for 8 minutes
• Then press marshmallow (cut side down) on to cookie.
• Put cookies back in oven for 2 more minutes.
• Let cookies cool then frost.
• Frosting:.
• In a sauce pan combine sugar, milk and butter.
• Bring to a boil, stir and remove from heat.
• Add chocolate chips to hot mixture and let cool stirring occasionally. Frosting will come together as it cools.

CHOCOLATE MARSHMALLOW COOKIES

Steps:

• Preheat oven to 350°.
• Stir together flour, baking soda, salt and cocoa.
• In a separate bowl, cream together shortening, vanilla, sugar and egg for about 2-3 minutes. Blend in dry ingredients and milk. Use cookie scoop to scoop onto prepared baking sheet.
• Bake for 8 minutes. While baking, blend all of the icing ingredients together until smooth.
• Remove cookies from oven, set 1 marshmallow half on each cookie and return to oven to bake for 1 more minute. Cool for 1-2 minutes, and then drop a spoonful of chocolate icing on each marshmallow topped cookie, letting it drizzle down the sides.
• Let the cookies set up for a few minutes and then transfer to a wire rack to cool completely.

CHOCOLATE MARSHMALLOW COOKIES

Steps:

• In a 4 quart saucepan, melt butter and 1 ⅓ cup semi-sweet chocolate chips on medium low heat, stirring constantly so it doesn't burn.
• Remove from heat and let cool for 5-10 minutes, until lukewarm so eggs don't scramble.
• In a medium bowl, mix together flour, cocoa powder, baking soda, and salt. Set aside.
• Whisk sugar, eggs and vanilla extract into the saucepan with melted chocolate and butter.
• Stir flour mixture into chocolate mixture until dough forms.
• Fold in remaining 1 cup semi-sweet chocolate chips.
• Let dough sit for 25-30 minutes. Dough will stiffen into a formable dough.
• Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
• Scoop with a 2 inch cookie scoop (2 tablespoons) and roll into a ball. Pressing a thumb into the center of the ball, create a bowl in the dough and place 3 marshmallows in the center. Fold over dough to cover marshmallows. Pat into a ball, careful to keep the dough ball marshmallow side up.
• Place the dough balls with marshmallow side up on a baking sheet, and bake for 9-10 minutes. They will appear dry around the edges, but slightly moist in the center (not gooey or wet).
• Cool on the baking sheet for 5-6 minutes before removing gently to cool on a cooling rack.

CHOCOLATE-MARSHMALLOW COOKIES

Steps:

• Chop 6 oz. chocolate; place in medium microwaveable bowl. Add butter. Microwave on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in sugar. Add eggs, 1 at a time, mixing well after each. Add combined flour and baking powder; mix well. (Dough will be very soft.) Refrigerate 2 hours.
• Heat oven to 350°F. Roll rounded tablespoonfuls of dough into 34 balls, each about 1-1/4 inches in diameter. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
• Bake 8 to 9 min. or until no longer wet and shiny. (Cookies will still be soft.) Immediately top each cookie with marshmallow half, cut-side down. Bake 1 to 2 min. or until marshmallows start to puff. Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.
• Melt remaining chocolate as directed on package; stir in milk. Drizzle over cookies. Refrigerate 15 min. or until chocolate is firm.

CHOCOLATE MARSHMALLOW MELT COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with foil.
• Combine flour, butter, baking soda, and baking powder in a large bowl and mix until well blended. Beat in white sugar, brown sugar, eggs, and peanut butter. Add oats, chocolate chips, and marshmallows; mix dough with a spoon or by hand.
• Place coconut flakes in a plate or shallow dish. Shape dough into 1-inch balls. Flatten slightly and press one side of each cookie into the coconut flakes. Place cookies 2 inches apart on the cookie sheets.
• Bake in the preheated oven until light golden brown, about 10 minutes. Transfer to wire racks to cool.

MALT CHOCOLATE AND MARSHMALLOW SANDWICHES

Steps:

• Prepare the cookies: In a small bowl, whisk together the flour, malted chocolate powder and baking powder.
• In the bowl of a stand mixer, combine the butter, brown sugar, honey and salt. Mix with the paddle attachment on low speed until completely incorporated, scraping down the sides of the bowl as necessary. Add the flour mixture and heavy cream. Mix on low speed until it comes together in a smooth dough. Transfer to a work surface and pat into a 1-inch disk. Wrap with plastic wrap and refrigerate for at least 30 minutes. Wash and dry the mixing bowl and set aside.
• Prepare the ganache topping: Transfer the chocolate pieces to a small bowl. In a small pot, heat the cream gently over low heat until it just begins to steam, about 4 to 5 minutes. Pour the hot cream mixture over the chocolate pieces. Allow the chocolate and cream mixture to sit for 5 minutes. Stir until the chocolate is completely melted and the ganache is smooth. Set aside.
• Position oven racks near the center and heat oven to 350 degrees.
• Once the dough is chilled, unwrap and place the dough in the center of a sheet of parchment. Place the second sheet of parchment on top and roll the dough to 1/4-inch thickness. Peel off the top layer of parchment and use it to line one of the baking sheets. Line a second baking sheet with parchment. Using a 2-inch round biscuit cutter, cut out cookies and transfer them to the lined baking sheets, spacing them about 1 ½ inches apart. Press scraps together, and fold the remaining parchment over the dough. Reroll and cut out rounds. (You can reroll the dough up to 2 times.) Bake until the cookies are set and the tops lose their shine, about 12 minutes, rotating the pans and switching racks halfway through baking. Let cool on the baking sheets for 5 to 10 minutes before moving the cookies to a wire rack to cool completely.
• Make the marshmallow filling: In a small pot, combine the sugar, honey, salt and 1/4 cup water. Stir to incorporate and cook over medium-high until the sugar dissolves and the temperature of the syrup reaches 240 degrees, about 5 minutes.
• Add 1/4 cup water to the bowl of a stand mixer fitted with the whisk attachment. Sprinkle in the gelatin and gently stir to moisten the grains. Allow the gelatin to bloom, about 3 minutes, while the sugar mixture cooks.
• When the sugar reaches 240 degrees and the gelatin has bloomed, turn the mixer on low, and slowly add the syrup in an even stream. Increase the speed to high and whip the mixture until the meringue is thick and doubled, about 5 to 7 minutes. Scoop the mixture into a piping bag, seal the top by twisting, snip the end and set aside.
• Assemble the cookies: Pipe a 1-inch mound of meringue on the flat side of half the cookies, leaving a 1/8-inch border. Allow to set for 2 to 3 minutes, then top each with another cookie. Thoroughly stir the ganache until smooth. Spoon a tablespoon of ganache in the center of each top cookie and spread evenly over the surface, allowing the ganache to drip down the sides. (If your ganache is completely cooled and set at this point, you can stir and spread it like frosting, or see Tip below for loosening.) Once all the cookies have been topped with ganache, allow the ganache to set slightly, about 5 minutes, and top each with gold leaf accents or luster dust, if using. Allow the cookies to set before serving, about 15 minutes.