JESSICA'S MARSHMALLOW CLOUDS
These are a most unusual cookie in that the cookie dough is wrapped around frozen miniature marshmallows. I have made this for teachers, my husbands co-workers, funeral food, etc. and haven't had anyone not love them. The recipe comes from Mrs. Fields Cookie Book (1992).
Provided by Caryn
Categories Dessert
Time 30m
Yield 3 1/2 dozen cookies
Number Of Ingredients 10
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.
TOASTED MARSHMALLOW SANDWICH COOKIES
Marshmallow is the star ingredient in these chewy-sweet sandwich cookies. Lightly toasting a tray of marshmallows deepens their toasty vanilla-sugar flavor and softens them just enough to beat with butter to create the base of the smooth, slightly sticky batter. After baking, gooey marshmallow creme is sandwiched between them for a final pop of marshmallow texture.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 12 toasted marshmallow sandwich cookies
Number Of Ingredients 11
Steps:
- Preheat the broiler. Line a baking sheet with foil and lightly coat with cooking spray. Spread the marshmallows on the baking sheet and broil until puffed and toasted (but not charred), flipping halfway through, 1 1/2 to 2 minutes. Set aside to cool.
- Meanwhile, whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and vanilla and beat until smooth, about 1 minute, scraping down the bowl as needed. Add the cooled toasted marshmallows and stir with a rubber spatula, smashing in the marshmallows until incorporated (a few marshmallow lumps are fine). Add the flour mixture and stir until just combined. Cover the dough and refrigerate until no longer sticky, 2 to 4 hours.
- Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line 2 baking sheets with parchment paper. Spread the sanding sugar in a shallow bowl. Scoop the chilled dough into 24 balls, about 1 1/2 tablespoons each. Roll in the sugar and arrange about 2 inches apart on the baking sheets. Bake, switching the pans halfway through, until the cookies are set and lightly golden around the edges, 10 to 15 minutes. Let cool 3 to 5 minutes on the pans, then remove to a rack to cool completely.
- Turn half the cookies over so the flat side is up. Top each with about 2 teaspoons marshmallow cream. Let stand about 5 minutes so the marshmallow starts to spread, then top with a second cookie, flat-side down. Gently press and let stand about 10 minutes more; the marshmallow cream will spread to the edge.
MARSHMALLOW-STUFFED BLIZZARD COOKIES
These holiday sugar cookies sparkle like winter snow! Vegan marshmallows don't have gelatin in them and are the key to an ooey gooey center that stays fluffy throughout baking.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 12 cookies
Number Of Ingredients 11
Steps:
- Whisk together the flour, baking powder and salt in a medium bowl.
- Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 3 minutes. Add the egg and beat until combined, scraping down the bowl as needed. Add the vanilla and beat to combine.
- With the mixer on low speed, gradually add the flour mixture and beat until incorporated. Transfer half of the dough to a medium bowl. Add 4 to 5 drops of the blue gel food coloring to the remaining dough and mix on low until combined.
- Use an ice cream scoop or large spoon to drop spoonfuls of the cookie dough into a medium bowl, alternating the colors, until all the dough has been scooped. Cover and freeze until firm, about 20 minutes.
- Line 2 baking sheets with parchment paper. Scoop 12 balls of dough (about 1/4 cup each) with a large ice cream scoop or a measuring cup onto the prepared baking sheets, spacing the dough 2 inches apart.
- Flatten each portion of dough and put a marshmallow half in the center. Fold up the cookie dough, pinching to seal, so that the marshmallow half is completely sealed. Roll into a smooth ball and roll the top in the sprinkles. Repeat with the remaining cookie dough. Refrigerate until firm, about 15 minutes.
- Meanwhile, preheat the oven to 375 degrees F.
- Bake the cookies until lightly golden around the edges, 15 to 20 minutes. (If marshmallow cracks through the top, no need to worry! It will settle back down as it cools). Let cool 5 to 10 minutes on the baking sheets.
MERINGUE CLOUDS
Provided by Ina Garten
Categories dessert
Time 2h30m
Yield 12 very large meringues
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F. Arrange two oven racks evenly in the oven.
- Line a sheet pan with parchment paper and spread the sugar in an even layer on the paper. (Leave a small border of paper around the sugar so the sugar doesn't spill onto the pan.) Bake for 8 to 10 minutes, until the sugar is hot (an edge will begin to brown). Reduce the oven temperature to 250 degrees F.
- Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. When the sugar is almost ready, whisk the egg whites on high speed for 1 minute, until the whites are frothy. With the mixer still on high, slowly add the hot sugar to the egg whites. (I use a large spoon to start and then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the meringue is at room temperature. It will be very thick and glossy.
- Using two large serving spoons, scoop 12 very large oval dollops of meringue onto two sheet pans lined with parchment paper. You should be able to get 6 meringues on each pan; space them well because they will expand while they bake. Place 3 candied rose petals on top of each meringue. Bake for 2 hours, until the outsides of the meringues are crisp and the centers are still soft. Set aside to cool on baking racks. Allow to sit uncovered and serve at room temperature. (Don't refrigerate or store covered or they will lose their crispness.)
MERINGUE COOKIES OR CLOUD COOKIES
In our family, we call them "Nothin' Cookies" because they are so light and fluffy. Very addictive!
Provided by Marg CaymanDesigns
Categories Drop Cookies
Time 40m
Yield 36 serving(s)
Number Of Ingredients 7
Steps:
- Beat egg whites, cream of tartar and salt until soft peaks form. Add vanilla.
- Gradually add sugar, beat until stiff. (Don't over beat though or they get 'tough'!) Fold in chocolate chips and nuts.
- Drop by teaspoonful on a cookie sheet covered with parchment paper. Bake until dry at 300 degrees, about 20-25 minutes (sometimes this takes 35-45 minutes).
- Note: you can also add 2 Tbls of cocoa to make Chocolate Clouds.
MARSHMALLOW MELTING SNOWMAN COOKIES
These adorable holiday cookies will charm and delight recipients of all ages. Simply pipe mounds of marshmallow creme on top of sugar cookie dough. As they bake, the marshmallow slumps off the side to create a melting snowman. Decorate with an assortment of candies and sprinkles to bring these snowmen to life. Note: Marshmallow creme can become sticky at room temperature, so make sure to separate each cookie with wax paper in your tins to prevent them from sticking.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield makes 3 dozen cookies
Number Of Ingredients 14
Steps:
- Line 3 rimmed baking sheets with parchment; set aside.
- Whisk together the flour, baking powder and salt in a small bowl. Beat the sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the vanilla and egg and beat to incorporate. Add the flour mixture in 2 batches and beat on medium-low speed after each addition until incorporated.
- Scoop heaping tablespoonfuls of the batter with a cookie scoop onto the prepared baking sheets, spacing them 2 inches apart (12 cookies per sheet). Use your palm to gently flatten each dough ball to level the surface.
- Transfer the marshmallow creme to a piping bag or resealable plastic bag and snip the tip. Pipe about 2 teaspoons of the creme on top each cookie, directly in the center. Refrigerate until chilled, about 30 minutes.
- Meanwhile, position an oven rack in the center of the oven and preheat to 375 degrees F.
- Bake the cookies, 1 baking sheet at a time, until the bottoms and edges are barely golden brown and the marshmallow creme has puffed and spread on top of each cookie, 12 to 14 minutes. Let cool for a few minutes on the baking sheets (the creme should deflate slightly), then transfer the cookies to a wire rack to cool completely.
- Once the cookies are cool, decorate the face of each one as follows: affix 1 peanut butter cup, cut-side down, to the head for the snowman's hat; add 2 brown candy-coated chocolates for the eyes and 1 orange candy-coated chocolate for the nose; arrange 5 black nonpareils for the mouth and 2 red or green confetti sprinkles for the buttons. Finally, attach 1 pretzel piece on each side for the arms.
- The cookies can be stored in an airtight container for up to 3 days. Make sure to separate the cookies with wax paper to prevent them from sticking together.
WASHINGTON STATE'S MARSHMALLOW CLOUD COOKIES
WASHINGTON STATE: Munch your way across the USA. Tammy Bermer, the state of Washington is now represented. This recipe is from "Capitol Cookies" with recipes from every state & Washington, DC. This recipe was submitted by Child Care Alliance, Olympia, WA, Bonnie Striegel, Chairperson. I personally have not made these so,Tammy, if you make these, let us know if they make the state proud.
Provided by Bea L. @BeachChic
Categories Cookies
Number Of Ingredients 10
Steps:
- Place marshmallows in FREEZER at least a day before making cookies. Keep frozen until the very last minute because they thaw quickly.
- Preheat oven to 400. Combine flour, cocoa and baking soda and set aside.
- Combine both sugars and blend in soft butter. Add eggs and vanilla. Beat until light and fluffy. Add flour mixture and chocolate chips and blend at low speed w/electric mixer. Batter will be stiff.
- To make the cookies: Gather 4 or 5 frozen marshmallows in your hand. Cover in dough, making a 2" ball. Place on lightly greased cookie sheet. Bake 8 - 10 minutes.
CHOCOLATE COVERED MARSHMALLOW COOKIES
Provided by Food Network
Categories dessert
Time 25m
Yield about 2 dozen cookies
Number Of Ingredients 19
Steps:
- Blend the dry ingredients in a mixer fitted with a paddle attachment. Add the butter and mix on low speed until sandy. Add the eggs and mix to combine. Form the dough into a disk, wrap and refrigerate at least 1 hour and up to 3 days. When ready to bake, grease a cookie sheet or line it with parchment paper or a nonstick baking mat. Heat the oven to 375 degrees F.
- On a lightly floured surface, roll out the dough to 1/8-inch thickness. Use a cookie cutter to cut out small rounds of dough, 1 to 1 1/2 inches. Transfer to the prepared pan and bake until light golden brown, about 10 minutes. Let cool to room temperature.
- Pipe a "kiss" of marshmallow onto each cookie. Let set at room temperature for 2 hours.
- Line a cookie sheet with parchment or a nonstick baking mat. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.
- Homemade Marshmallows: Combine the water, corn syrup, and sugar in a saucepan, bring to a boil until "soft-ball" stage, or 235 degrees on a candy thermometer. Meanwhile, sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla and continue whipping until stiff. Transfer to a pastry bag.
- Chocolate Glaze: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.
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