3 cups all purpose flour2/3 cup unsweetened cocoa powder1/2 tsp. baking soda1 cup granultaed sugar1 cup (packed) light brown sugar2 sticks ( 1 cup) salted butter, softened2 large eggs2 tsp vanilla extract12 ounces mini semisweet chocolate chips ( about 2 cups)8 ounces mini marshmallow, frozen
Preheat oven to 350. 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 a medium bowl, combine flour, cocoa, and baking soda. Set aside.
Combine sugars in a large bowl. Using an electric mixer, blend in butter, scraping down the sides of the bowl. Add eggs and vanilla and beat at medium speed until light and fluffy.
Add the flour mixture and chocolate chips, and blend at low speed until combined. Batter will be very stiff.
Gather 4 or 5 marshmallows in the palm of your hand and cover them with a heaping tablespoon of dough. Wrap the dough around the marshmallows, completely encassing them and forming a 2-inch-diameter dough ball.
Place balls on ungreased cookie sheets, 2 inches apart. Bake for 10-12 minutes. Cool on sheet 2 minutes, then transfer to a cool flat surface.The recipe is from the Mrs. Fields Best Ever Cookie Book!
Preheat oven to 350. 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 a medium bowl, combine flour, cocoa, and baking soda. Set aside.
Combine sugars in a large bowl. Using an electric mixer, blend in butter, scraping down the sides of the bowl. Add eggs and vanilla and beat at medium speed until light and fluffy.
Add the flour mixture and chocolate chips, and blend at low speed until combined. Batter will be very stiff.
Gather 4 or 5 marshmallows in the palm of your hand and cover them with a heaping tablespoon of dough. Wrap the dough around the marshmallows, completely encassing them and forming a 2-inch-diameter dough ball.
Place balls on ungreased cookie sheets, 2 inches apart. Bake for 10-12 minutes. Cool on sheet 2 minutes, then transfer to a cool flat surface.The recipe is from the Mrs. Fields Best Ever Cookie Book!
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