I had trouble making the dough balls if the dough was a bit too soft. If any of the marshmallows are on the surface, they will melt and spread out on the baking sheet, caramelizing. That makes for a fund chew and taste but they are not so pretty as when the frozen marshmallow can be kept inside the ball.
3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
½ tsp. baking soda
1 cup granulated sugar, packed
1 cup light brown sugar
1 cup salted butter, softened
2 large eggs
2 tsp. vanilla extract
12 ounces mini semi-sweet chocolate chips
8 ounces mini marshmallows, frozen
1) Heat oven to 350 degrees. Until you are ready to assemble the cookies, leave the marshmallows in the freezer. They’re way easier to work with frozen.
2) In a medium sized bowl, combine flour, cocoa, and baking soda. Set aside.
3) Using electric mixer blend butter and sugars, scraping down the sides of the bowl.
4) Add eggs and vanilla. Beat at medium speed until light and fluffy.
5) Add flour mixture and chocolate chips. Blend at low speed until combined. Batter will be very stiff.
6) 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 making a 2-inch-diameter dough ball.
7) Place balls on ungreased cookie sheets, 2 inches apart (I use parchment.)
8) Bake 10-12 minutes. Cool on sheet for 2 minutes then transfer to a cool, flat surface.
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