Jessicas Marshmallow Clouds Food

JESSICA'S MARSHMALLOW CLOUDS

Steps:

• 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.
• Place the marshmallows back into the freezer between each batch of cookies.
• In a 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 a low speed until combined.
• Batter will be very stiff.
• Gather 4-5 frozen marshallows 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 ball.
• Place balls on ungreased baking sheets, 2 inches apart.
• Bake 8 to 10 minutes.
• Cool on pan 2 minutes, then transfer to a cool flat surface.

JESSICA'S MARSHMALLOW CLOUDS

Steps:

• Preheat oven to 325℉ (160℃). In medium bown 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. Batter will be very stiff. Gather 4 to 5 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 15 minutes. Cool on pan 2 minutes, then transfer to a cool, flat surface.

JESSICA'S MARSHMALLOW CLOUDS

Steps:

• Preheat oven to 350 degree F. Line a couple of cookie sheets with parchment.
• Mix flour, baking soda and cocoa powder together in a medium bowl. Set aside.
• Cream butter and both sugars. Beat in eggs and vanilla. Add flour mixture to butter mixture and stir until blended. When ready to bake, mix in the chocolate chips.
• Hold 4 or 5 frozen marshmallows in the palm of your hand. Scoop batter up by generously rounded tablespoonfuls and mold around marshmallows, covering marshmallows the best you can. Dip tops in sprinkels if you're using them.
• Place dough balls on cookie sheets, spacing about 2 ½ inches apart. Bake for 12 minutes. Cool on cookie sheets for about 5-10 minutes, then transfer to a wire rack to cool. They firm up a bit as they cool.
• Makes about 3 ½ dozen
• **Make sure you freeze the marshmallows before using, otherwise they will melt.

CHOCOLATE CLOUDS

Steps:

• Heat oven to 300º.
• Cover cookie sheet with parchment paper or foil.
• In large bowl, beat egg whites and cream of tartar at high speed of electric mixer until soft peaks form. Gradually add sugar and vanilla, beating well after each addition until stiff peaks hold, sugar is dissolved and mixture is glossy. Sift cocoa onto egg white mixture; gently fold just until combined. Fold in chocolate chips.
• Drop by heaping tablespoons onto prepared cookie sheet.
• Bake 35 to 45 minute or just until dry. Cool slightly; peel paper from cookies. Store, covered, at room temperature.
• Makes 30 cookies.