Ingrédients pour Jessica's Marshmallow Clouds
- All Purpose Flour
- Unsweetened Cocoa Powder
- 1 teaspoon baking soda
- White Sugar
- Light Brown Sugar
- Salted Butter
- 2 large eggs
- Vanilla Extract
- Miniature Semisweet Chocolate Chips
- Miniature Marshmallows
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Comment préparer Jessica's Marshmallow Clouds
- Preheat oven to 400°F (200°C).
- Keep miniature marshmallows frozen until right before assembling the cookies to prevent them from thawing too quickly. Return marshmallows to the freezer between each batch.
- In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, and 1 teaspoon baking soda.
- Set aside the dry ingredients.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar and ¾ cup packed brown sugar using an electric mixer until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract at medium speed until well combined.
- Gradually add the dry ingredients (flour mixture) and 1 cup chocolate chips to the wet ingredients, mixing at low speed until just combined. The dough will be stiff.
- Gather 4-5 frozen marshmallows in your palm.
- Cover the marshmallows with a heaping tablespoon (about 1.5 tablespoons) of cookie dough, completely encasing them.
- Shape the dough into a 2-inch diameter ball.
- Place the cookie balls onto ungreased baking sheets, leaving 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are set and the cookies are lightly golden.
- Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
1056g
Fat
354g
Carbs
129g
