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Jessica's Marshmallow Clouds




Source of Recipe


From: Mrs Fields Cookie Book 1992


List of Ingredients




3 cups all purpose flour
2/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1 cup granulated sugar
1 cup firmly packed light-brown sugar
1 cup (2 sticks) salted butter, softened
2 large eggs
2 teaspoons pure vanilla extract
2 cups (12 oz pkg) miniature semisweet chocolate chips
8 oz miniature marshmallows, frozen


Recipe



Heat oven to 400F. Ungreased baking sheets.
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 med bowl or on waxed paper, combine flour, cocoa & baking soda; set aside. In large bowl, combine sugars. Using electric mixer, blend in butter, scraping down sides of bowl. Add eggs & vanilla; beat at med speed until light & fluffy. Add flour mixture & chocolate chips; blend at low speed until combined. Batter will be very stiff. Gather 4-5 marshmallows in the palm of your hand; cover them with a heaping tablespoonful of dough. Wrap dough around marshmallows, completely encasing them & forming a 2"-diameter dough ball. Place balls on ungreased baking sheets, 2" apart. Bake 8-10 minutes. Cool on pan 2 minutes; transfer to cool, flat surface.