Wicked Good!
Chocolate Marshmallow Cookies
-15 marshmallows (cut into thirds)
-2/3 Cup cocoa powder
-2 Cups flour
-1 teaspoon baking soda
-1 teaspoon salt
-1 Cup sugar (plus 1/2 Cup sugar for rolling)
-1 Cup crisco
-1/2 Cup brown sugar (firmly packed)
-2 unbeaten eggs
-1 teaspoon vanilla
-2/3 Cup cocoa powder
-2 Cups flour
-1 teaspoon baking soda
-1 teaspoon salt
-1 Cup sugar (plus 1/2 Cup sugar for rolling)
-1 Cup crisco
-1/2 Cup brown sugar (firmly packed)
-2 unbeaten eggs
-1 teaspoon vanilla
1. Cut marshmallows into thirds (I use scissors), and place in freezer while preparing the cookie dough.
2. Measure and Sift together with a whisk the: flour, cocoa powder, baking soda and salt.
3. In a separate bowl, cream together the: sugar, brown sugar and crisco.
4. Blend into the sugar bowl the 2 unbeaten eggs and vanilla. Beat together well.
5. Stir in the dry ingredients.
6. Roll the dough around each marshmallow third sealing it in a small ball.
7. Roll each ball in sugar.
8. Place on a cookie sheet about 1 1/2 inches apart.
9. Bake at 400 for 4 1/2 to 5 minutes, then set out to cool.
2. Measure and Sift together with a whisk the: flour, cocoa powder, baking soda and salt.
3. In a separate bowl, cream together the: sugar, brown sugar and crisco.
4. Blend into the sugar bowl the 2 unbeaten eggs and vanilla. Beat together well.
5. Stir in the dry ingredients.
6. Roll the dough around each marshmallow third sealing it in a small ball.
7. Roll each ball in sugar.
8. Place on a cookie sheet about 1 1/2 inches apart.
9. Bake at 400 for 4 1/2 to 5 minutes, then set out to cool.
That’s it! They bake for such a short time, and it’s better to under cook than over cook them. They freeze really well too. They are a good mix of salty sweet. I hope you try them!
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