FUDGE AND MARSHMALLOW-TOPPED COCOA COOKIES (COOKIE MIX)
Bite into something fudgy, marshmallowy and melt-in-your-mouth wonderful. Making cookies is a snap using cookie mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 36
Number Of Ingredients 10
Steps:
- Make cookie dough as directed on package, adding cocoa.
- Drop dough with by tablespoonfuls about 2 inches apart on ungreased cookie sheet. Flatten each cookie to 1/4-inch with a greased bottomed glass, dipped in 2 tablespoons sugar.
- Bake at 375°F 7 to 9 minutes. Immediately top each cookie with 1 marshmallow. Return to oven; bake 2 minutes longer until marshmallow is soft. Lightly press each marshmallow to flatten. Cool; place cookies on cooling racks. Cool completely.
- Heat in saucepan,1 cup sugar sugar, 1/4 cup butter and milk over medium-high heat, stirring occasionally, until mixture boils. Boil 1 minute. Remove from heat; cool 5 minutes. Stir in chocolate chips until melted. Sstir in water until frosting is smooth and spreadable. (Frosting sets up quickly, so thin as necessary with additional water).
- Swirl 1 tablespoon frosting on top of each cookie. Top with candy sprinkles. Let stand until frosting is set.
Nutrition Facts : Calories 170, Carbohydrate 26 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 19 g, TransFat 1/2 g
FUDGE-MALLOW TOPPED COOKIES
Sprinkle sweet fun around with marshmallow-topped chocolate cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 36
Number Of Ingredients 16
Steps:
- Heat oven to 375°F. In large bowl, beat 3/4 cup sugar, 3/4 cup butter, the vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, cocoa, baking soda and salt.
- Shape dough by slightly rounded teaspoonfuls into 3/4-inch balls. Place about 2 inches apart on ungreased cookie sheet. Flatten to 1/4-inch thickness with greased bottom of glass dipped in 2 tablespoons sugar.
- Bake 8 to 10 minutes or until cookies are set. Immediately top each cookie with 1 marshmallow. Return to oven; bake 2 minutes longer or until marshmallows are softened. Lightly press each marshmallow to flatten slightly. Remove from cookie sheet to wire rack; cool 15 minutes.
- Meanwhile, in 1-quart saucepan, heat 1 cup sugar sugar, 1/4 cup butter and the milk over medium-high heat, stirring occasionally, until mixture boils. Boil 1 minute. Remove from heat; cool 5 minutes. Stir in chocolate chips until melted. Slowly stir in enough water until frosting is smooth and spreadable. Frosting sets up quickly, so thin as necessary with additional water.
- Swirl about 1 tablespoon Fudge Frosting on top of each cookie. Top with candy sprinkles. Let stand until frosting is set.
Nutrition Facts : Calories 160, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 75 mg
MARSHMALLOW FUDGE
Mini marshmallows are melted into this dark chocolate fudge, giving it the smoothest, creamiest texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h20m
Yield Makes 36 squares
Number Of Ingredients 7
Steps:
- Lightly brush an 8-inch baking pan with butter, then line with parchment, leaving 2-inch overhang on two sides. Lightly butter parchment.
- In a medium saucepan, combine remaining 2 tablespoons butter, sugar, evaporated milk, and salt. Bring to a boil over medium-high heat, stirring constantly, then cook for 3 minutes more, until pale golden and thickened slightly. Remove from heat and stir in marshmallows until mostly melted, then add chocolate and vanilla. Stir until chocolate and marshmallows have melted completely and mixture is smooth. Pour into prepared pan; smooth top with a spatula.
- Refrigerate until firm, at least 2 hours. Remove parchment with fudge from pan and cut into 36 squares. Fudge can be stored refrigerated, covered with plastic, up to 1 week.
MARSHMALLOW FUDGE COOKIES
This takes some time to prepare, but is well worth it. It also has elements of a candy-making recipe in it, so I am guessing that if you are an experienced candy-maker, then you are going to be able to finish it faster than I - this is the only kind of candy making recipe that requires knowledge about "soft boil stage" that I have used so far. So it took me about an hour to finally perfect it the first few times, so that is what I'm using for the prep time!! Cooking time is the mimimum time needed for the cookies to chill. I usually leave them in overnight, though.
Provided by Starrynews
Categories Dessert
Time 3h
Yield 3-4 dozen, 48 serving(s)
Number Of Ingredients 10
Steps:
- Combine diced marshmallows, graham cracker crumbs, and nuts in a medium bowl and mix well.
- Combine sugar, whole milk, unsweetened chocolate, and salt in a medium pot on the stove and boil to soft ball stage, watching for sticking and stirring frequently. (This is the tricky part -- you can't leave it- it can either stick or boil over).
- Gradually increase heat, stirring constantly. You are looking for a thick consistency and have to keep moving the heat up and down while stirring to try to reach soft ball stage. (If you don't make candy --- I don't, so I had to research this a bit --- and don't know what that means, here is how to do the soft ball test: have a bowl of cold water ready next to your stove. Drop a small amount of the mixture into the cold water to see if a ball forms. Once one does, you can remove the mixture from heat).
- Cool second mixture and add 1 t vanilla and 2 T butter. Mix well.
- Pour the sugar mixture into the bowl containing the marshmallow mixture, and mix well.
- Pack into a greased 9x13" pan and cool in fridge. Chill until firm.
- Cut into squares and toss in powdered sugar.
Nutrition Facts : Calories 92, Fat 3.4, SaturatedFat 1.2, Cholesterol 1.8, Sodium 56.5, Carbohydrate 15.5, Fiber 0.7, Sugar 12.2, Protein 1.2
CHOCOLATE COVERED MARSHMALLOW COOKIES
Provided by Food Network
Categories dessert
Time 25m
Yield about 2 dozen cookies
Number Of Ingredients 19
Steps:
- Blend the dry ingredients in a mixer fitted with a paddle attachment. Add the butter and mix on low speed until sandy. Add the eggs and mix to combine. Form the dough into a disk, wrap and refrigerate at least 1 hour and up to 3 days. When ready to bake, grease a cookie sheet or line it with parchment paper or a nonstick baking mat. Heat the oven to 375 degrees F.
- On a lightly floured surface, roll out the dough to 1/8-inch thickness. Use a cookie cutter to cut out small rounds of dough, 1 to 1 1/2 inches. Transfer to the prepared pan and bake until light golden brown, about 10 minutes. Let cool to room temperature.
- Pipe a "kiss" of marshmallow onto each cookie. Let set at room temperature for 2 hours.
- Line a cookie sheet with parchment or a nonstick baking mat. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.
- Homemade Marshmallows: Combine the water, corn syrup, and sugar in a saucepan, bring to a boil until "soft-ball" stage, or 235 degrees on a candy thermometer. Meanwhile, sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla and continue whipping until stiff. Transfer to a pastry bag.
- Chocolate Glaze: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.
THE ORIGINAL FANTASY FUDGE
This recipe used to be found on the back of a well known brand of marshmallow cream. Many were surprised when it was changed. This is the original! You may find that most packages of chocolate chips are 10 ounces now; 12 ounces of chocolate chips is roughly 2 cups.
Provided by CAVAMom
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h20m
Yield 117
Number Of Ingredients 7
Steps:
- Grease a 9x13-inch pan.
- Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
- Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.
Nutrition Facts : Calories 58 calories, Carbohydrate 8.6 g, Cholesterol 0.4 mg, Fat 2.8 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.8 g, Sodium 16.7 mg, Sugar 7.7 g
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