I’ve been making these as a part of the Christmas cookie tradition since I started the Christmas cookie tradition years ago. They have become a staple! They aren’t the easiest cookies to make, but they are well worth the work that goes into these when it’s all said and done! The best part is the gooey melted surprise when you bite into them.
Source: Mrs. Fields Cookie Book
3 c. all-purpose four
2/3 c. unsweetened cocoa powder
1/2 tsp. baking soda
1 c. sugar
1 c. light brown sugar, firmly pressed
1 c. salted butter, softened
2 large eggs
2 tsp. vanilla
2 c. mini semi-sweet chocolate chips
1 pkg. (8 oz) mini marshmallows, frozen
Preheat oven to 400. Until you are ready to assemble the cookies just prior to baking, keep the marshmallows in the freezer, otherwise they will thaw to rapidly. In a medium bowl combine flour, cocoa, and baking soda. Set aside. Combine sugars in a large bowl. Using and 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 4-5 frozen marshmallows in the palm of your hand and cover them with a heaping tablespoonful of dough. Wrap the dough around the marshmallows, completely encasing them and forming a 2-inch dough ball. Place balls on ungreased baking sheets, 2 inches apart. Bake 8-10 minutes. Cool on pan 2 minutes, then transfer to a cool flat surface.
[My 2 Cents]
If you are going to double the recipe, I recommend you make each individual batter separately. The dough is so thick it gets really hard to mix and combine without over mixing. The marshmallows will thaw VERY quickly, I’m talking ridiculously quick! So if they aren’t frozen when you assemble the cookies it’s okay, just leave them in the freezer until you are ready to use them.