Source: No Biggie, a cute blog full of food, scrapbooking, crafts, and thrifty ideas.
Yield: 3-4 dozen cookies
This cookie sounded so delicious when I found it on Pinterest. But when I read through the post, I was a little discouraged. It sounded hard, and labor intensive, and messy. And I really hate those things! But I powered through, and after several days of procrastinating, I finally forced myself to bake them. I was rewarded with one of the best and most fun cookies ever! My kids were absolutely thrilled, and kept asking for more cookies all evening.
To be honest, they were a little on the labor-intensive side, but not too much so. I did make just one small change. Kami at No Biggie recommends cutting your large marshmallows into three sections. I actually ended up cutting them into fourths. It made the cookies a touch smaller, and easier to manage. They also baked a little better at the smaller size.
The dough mixes up to be quite heavy and almost crumbly. As it sat through the first couple batches of baking, it got drier and crumblier, and more difficult to manage toward the end. I took a small ball of dough and flattened it a bit, placed the marshmallow quarter in the center, and [tooltip text="Props to my daughter for taking this photo (above). It is basically impossible to wrap dough around a marshmallow while taking a picture of myself wrapping dough around a marshmallow."]wrapped the cookie[/tooltip] around it. Make sure you get it sealed nice and tight, then roll it in sugar before placing on your baking sheet.
They bake very quickly. Mine took about 5 minutes in a 400 degree oven. It’s easier to not get distracted when you only have 5 minutes between batches.
No matter how hard you try,
some most of them will have marshmallow oozing out the sides or the top. Not that that’s a bad thing.
Okay, we’re getting to my favorite part of this cookie! The gooey marshmallow center! Let them cool a few minutes before breaking one open. When you do, the marshmallow will be all sticky and stringy and stretchy, kind of like cheese on a really good pizza. It does not want to break!
It’s funny, No Biggie called them “salty sweet.” I thought it was weird because there is nothing salty in them at all. (Well, except the 1 teaspoon of salt, that is just enough to bring out all the sweet flavors.) But she is absolutely right. They do taste salty and sweet. This is a fabulous and winning combination. If you share these cookies with people, your popularity will immediately increase!
- 1 cup shortening
- ½ cup brown sugar
- 1 cup sugar + more for rolling
- 2 eggs
- 1 tsp. vanilla
- 1 tsp. salt
- 1 tsp. baking soda
- ⅔ cup baking cocoa
- 2 cups flour
- about 12-15 large marshmallows, cut into quarters
- Cream shortening and sugars. Add eggs and vanilla and mix well.
- In a separate bowl, sift together flour, cocoa, salt, and soda.
- Add dry ingredients to shortening mixture, a little at a time, mixing only enough to incorporate.
- Using your hands, take a ball of dough, flatten it, and place a marshmallow piece in the center. Wrap the dough around the marshmallow, taking care to seal the dough up completely.
- Roll in sugar, and place on baking sheet. Bake at 400 degrees for about 4-5 minutes.
If you enjoy these, you might also enjoy:
Chocolate Peanut Butter Surprise by Big Flavors From a Tiny Kitchen
Chocolate Dipped Marshmallows by Jen’s Favorite Cookies
Rocky Ledge Bars by Two Peas and Their Pod