CHOCOLATE FUDGE MARSHMALLOW CLOUD COOKIES

CHOCOLATE FUDGE MARSHMALLOW CLOUD COOKIES

CHOCOLATE FUDGE MARSHMALLOW CLOUD COOKIES

3 cups flour

2/3 cups unsweetened cocoa powder

1/2 teaspoon baking soda

1 cup white sugar

1 cup light brown sugar, firmly packed

1 cup butter, softened

2 to 4 large eggs

2 teaspoons vanilla extract

2 cups semisweet chocolate chips

marshmallows

2 16-oz containers chocolate fudge frosting

yield: 5 dozen

Preheat oven to 400 degrees

In medium bowl combine flour, cocoa and baking soda.

In a large bowl combine sugars and softened butter.  Use an electric mixer and blend, scraping the sides of the bowl.  Add 2 eggs and vanilla, and beat at medium speed until light and fluffy.

Add half of the flour mixture and blend at a low speed.  Add the rest of the flour mixture and continue to blend at a low speed until combined.  If the batter is not yet stiff and still appears more like the flour mixture, you will need to add 1 to 2 more eggs.  Sometimes the eggs are not large enough.  The dough will be moist and stiff and you will need to stir in the chocolate chips by hand. Make walnut size balls with the dough and place on baking sheets sprayed lightly with cooking spray.

Bake for 8 minutes and then top each cookie with 1/2 of a large marshmallow, sticky side down.  Gently press marshmallows into the cookies and bake for 2 more minutes.  Marshmallows will be soft and puffy.

Cool on pan for 2 minutes, then transfer to a cool, flat surface.

When completely cooled, frost with chocolate fudge frosting and store in an airtight container.

The best part of the cookie

combine flour, cocoa and baking soda and set aside

combine sugars and blend in softened butter

add 2 large eggs and vanilla, beat at medium speed until light and fluffy

Combine flour mixture 1/2 at a time to the sugar mixture and
blend at a low speed.

If the batter is not moist and still dry, you will now need to add 1-2 more eggs.
(sometimes the eggs are not large enough)

Blend until well combined and batter is stiff.
Stir in chocolate chips

Make walnut size balls and place on cookie sheets about

2 inches apart

bake for 8 minutes

cut marshmallows in half

After 8 minutes of baking time, the cookies should almost be done.

Remove from oven and gently press marshmallow halves, sticky side down, into

each cookie

(keep oven door closed during this time)

bake for 2 more minutes.

&

cool on pan for 2 minutes

Marshmallows will be soft and puffy when  you first
take the cookies out of the oven.

After 2 minutes of cooling on the cookie sheets, tranfer to a cool, flat surface

As the cookies cool, the marshmallows will decrease in size and

be less soft.  It will be easy to spread frosting on them.

Once the cookies are completely cooled, frost!

Note:  frosting should be at room temp. for easy spreading

If it looks like too many to frost right now...this is the time to freeze what you
do not want to serve.

They freeze well. Thaw completely before frosting.

Be sure to have a tall glass of milk ready

Only one cookie was devoured in the making of this picture!