Double Chocolate Marshmallow Cookies Food

DOUBLE CHOCOLATE MARSHMALLOW COOKIES

Steps:

• Preheat oven to 350ºF.
• In a large bowl, whisk together both flours, the wheat bran, cocoa powder and salt. Set aside.
• Using a stand mixer with a paddle attachment, cream brown sugar and butter together until smooth.
• Add the egg and vanilla extract. Mix to combine.
• Slowly add in the flour mixture into the butter mixture until just blended.
• Gently stir the marshmallows and chocolate chips in by hand.
• Using two small spoons, scoop out 2 TBS of dough onto a baking sheet lined with parchment paper or silpat mat. Keep dough 2-inches apart on the baking sheet.
• Bake for 17-20 minutes, until edges are firm and marshmallows are browned.
• Remove from oven and let cookies rest on the cookie sheet for 3 minutes. Then transfer to a cooling rack until cool completely, about 10 minutes.

DOUBLE CHOCOLATE-MARSHMALLOW MILKSHAKES

Steps:

• Whisk 1/2 cup heavy cream (ideally extra-cold), 1/4 cup marshmallow fluff and 1/8 teaspoon vanilla extract until stiff peaks form; set aside. Combine 1 cup cold whole milk and 1/4 cup chocolate sauce in a blender. Add 3 cups chocolate ice cream; blend until smooth. Fill 4 glasses one-quarter of the way with the shake; add some marshmallow cream, then more milkshake, then cream, then milkshake. Finish with a dollop of marshmallow cream and garnish with grated bittersweet chocolate.

ULTIMATE DOUBLE CHOCOLATE COOKIES

Steps:

• Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside.
• In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. Stir in melted chocolate. Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and let stand for 35 minutes so the chocolate can set up.
• Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.
• Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.

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.

DOUBLE CHOCOLATE CHEWY MARSHMALLOW COOKIES

Steps:

• Preheat the oven to 375 degrees or 350 degrees convection bake.
• Grease cookie sheet generously or use parchment paper.
• In a large bowl, cream together butter, brown sugar and white sugar.
• Beat in the egg, then stir in the vanilla. Do not over mix.
• Pour the flour, cocoa, baking soda, salt, chocolate chips and marshmallows into the bowl, stir into the creamed mixture just until the flour disappears. If using a mixer, mix on low for a few seconds, or you may use a large spoon. This is a folding action, do not over mix! If the batter is a bit dry, fold in a tablespoon or two of milk.
• Use a cookie or ice cream scoop and place the cookie dough balls onto the greased or lined sheet.
• Flatten the cookies slightly with palm of hand.
• Bake for 8 to 10 minutes or until the cookies are set on the outside.

DOUBLE CHOCOLATE MARSHMALLOW COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cream cheese and butter in a large bowl with an electric mixer until smooth. Beat in egg and vanilla extract; gradually add cake mix. Stir semisweet chocolate chips and miniature marshmallows into the dough. Cover bowl with plastic wrap.
• Refrigerate dough until firm, about 2 hours.
• Drop dough by rounded tablespoons onto an ungreased baking sheet. Bake in the preheated oven until edges are slightly brown, 10 to 12 minutes.

DOUBLE CHOCOLATE MARSHMALLOW COOKIES

Steps:

• Melt chocolate over a double broiler, stirring occasionally until smooth.
• Sift together flour, cocoa, baking powder, and salt, set aside.
• In a medium bowl, cream butter with the sugars.
• Beat in eggs, one at a time. Add coffee powder, vanilla, and blend. Stir in the melted chocolate.
• Use a wooden spoon, stir in the dry ingredients just until everything comes together. Add in marshmallows before dough sets.
• Cover and let stand for 35 minutes or longer so the chocolate can set. (do not refrigerate).
• Preheat oven to 350°F Line cookie sheets with parchment paper. Roll dough into walnut sized balls or drop by rounded tablespoonfuls. Make sure to leave 2 inches all around for room to spread.
• Bake 8 to 10 minutes. Allow to cool on baking sheet for 10 minutes before transferring to wire racks to cool.

CHOCOLATE MARSHMALLOW COOKIES

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.