Melodee Frye's

Cookie Recipes


Marshmallow Clouds

3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 cup granulated sugar
1 cup (packed) light brown sugar

2 sticks (1 cup) salted butter, softened
2 large eggs
2 teaspoons vanilla extract
12 oz mini semisweet chocolate chips
     (about 2 cups)
8 ounces mini marshmallows, frozen

Preheat oven to 350 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 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 or 5 frozen 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 cookie sheets, 2 inches apart. Bake 10 to 12 minutes.  Cool on pan 2 minutes, then transfer to a cool, flat surface.


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