From: JILLIAN LESLIE ON APRIL 17, 2014
Kid’s favorite ingredients — Chocolate and Marshmallows!
Marshmallows can sort of evaporate in the baking process. So, freeze the mini marshmallows first, then placed them inside the cookie dough before baking. It works! Add walnuts for a nutty crunch, but feel free to leave them out.
CHOCOLATE WALNUT MINI MARSHMALLOW COOKIE RECIPE
2 tsp baking powder
1 tsp salt
2 large eggs
1 c butter (2 sticks)
3/4 c brown sugar (firmly packed)
1/2 c granulated sugar
2 tsp vanilla
8 oz semi sweet Baker’s Chocolate
2 c walnuts
2 c Mini Marshmallows
- A few hours before you start, put two cups of mini marshmallows in the freezer. Take out two sticks of butter, unwrap, put in a large bowl (“the butter bowl”) and let them come to room temperature.
- Preheat the oven to F 325 or C 175/180.
- In another large bowl, mix the dry ingredients — flour, baking powder, and salt and set aside.
- To the “butter bowl” add eggs, brown sugar, granulated sugar, and vanilla. Beat on high for two minutes or mix until it is creamy. This is the wet ingredients.
- Break the chocolate into squares, and melt in a microwave on high for one minute. Add the melted chocolate to the creamy wet ingredients, and mix until completely smooth.
- Add the dry ingredients a little at a time into the creamed butter and sugar and mix well.
- Crumble the walnuts and fold into the dough. Chill for 30 minutes.
- Take the marshmallows out of the freezer. Use about two tablespoons of dough and press three mini marshmallows into the center. Ball the dough up and around, completely covering the marshmallows.
- Bake for about 8 minutes, until the cookies are just barely cooked. If you overcook, the marshmallows will melt and dissolve. The cookies will still taste great, but you won’t get the nice white chewy marshmallow center.
- Makes about 2 dozen.
Chocolate Walnut Marshmallow Cookies are great… they are crunchy, chewy, and best of all, chocolate-y! Have a milk & cookies party and have fun!