Recipe: ambitiouskitchen.com/chocolate-marshmallow-ginger-cookies
Chocolate Marshmallow Chubbies
Chocolate Marshmallow Chubbies are a cross between a brownie and a cookie and are full of ooey gooey chocolate marshmallow deliciousness!
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✅Ingredients
• 1 cup salted butter, softened
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups all purpose flour
• 2 cups milk chocolate chips
• 2 cups frozen mini marshmallows or marshmallow bits
✅Instructions
01:00 - Combine ingredients
02:12 - Why use frozen marshmallows in baked cookies
02:27 - Form cookies and place in freezer
03:15 - Bake cookies
1️⃣ Preheat oven to 325 degrees. Line two baking sheets with parchment paper or silicone baking mats.
2️⃣ Cream together butter, sugar, and brown sugar using a stand mixer or hand mixer.
3️⃣ Add in eggs and vanilla extract and beat until combined.
4️⃣ Beat in cocoa powder, baking soda, and salt.
5️⃣ Use a spoon or rubber spatula to stir in flour until combined. Stir in chocolate chips and marshmallows.
6️⃣ Scoop out about two tablespoons of the cookie dough and roll into a ball and place on prepared pans. Repeat with remaining dough until you have 24 cookies. Place in the freezer for 30 minutes.
7️⃣ Bake in the preheated oven for 12 minutes. Cool for 5 minutes on baking sheet before transferring to a wire rack to cool completely.
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Chocolate Marshmallow Cookie Sandwich
How to make chewy chocolate marshmallow Cookie Sandwich cookie // ASMR
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I N G R E D I E N T S
- 160 All purpose flour
- 50g unsweetened cocoa powder
- 1g baking soda
- 1g salt
- 115g unsalted butter (room temperature)
- 80g sugar
- 25g vanilla extract
- 25-30 large marshmallows
E M A I L
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Filmed and edited in 4K by Pearl Lok. My videos are only posted on my Youtube channel. Unauthorized use, reproduction, distribution or reuploads with edits of my videos are prohibited.
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#ASMR #chocolate #cookiesandwich #valentinesday
Chocolate Marshmallow Cookies
These chocolate marshmallow cookies are a fudgy, chewy, brownie-like cookie stuffed with marshmallow and they’re so easy to make. No fancy equipment and they’re ready in half an hour. Take just 15 minutes effort, you can have these marshmallow stuffed chocolate cookies out of the oven ready in around half an hour. This recipe is so easy with no fancy equipment needed and everyday ingredients. They're great for gifting too. FULL PRINTABLE RECIPE:
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Hey there and welcome. I'm Marie Roffey, the creator of Sugar Salt Magic, home baker and food photographer. I’m passionate about creating delicious comfort food and desserts from scratch - recipes so good you’ll want to share with family and friends. I want to give home cooks the confidence to get in the kitchen and create delicious recipes.
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Produced and designed by: Sugar Salt Magic
Soft & Creamy Chocolate Covered Marshmallow Recipe : Homemade Mallomars | SweetHailey
/ INGREDIENTS /
35-40 marshmallow biscuits
-Biscuit
90g(6Tbsp and 1tsp) unsalted butter (room temp)
80g(1/4cup plus 2Tbsp) sugar
1 egg
190g(1 1/3cup) pastry flour
Pinch of salt
5g(1tsp) vanilla extract
-Marshmallow fluff
4 egg whites (150g / 5oz approx.)
45g(3Tbsp) sugar
90ml(1/3cup plus 2tsp) water
180g(3/4cup plus 2Tbsp) sugar
120g(1/3cup plus 2Tbsp) corn syrup / oligosaccharide syrup
-Chocolate cover
200-300g(7~10oz) dark / semi-sweet chocolate
5g(1tsp) coconut oil (or cooking oil)
1. For make biscuit: cream the butter, and slowly add sugar and mix. Crack the egg, mix until well combined.
2. Add the sieved pastry flour, salt, and vanilla extract. Fold until no flour seen. Refrigerate at least 1 hour, up to 1 day.
3. Preheat the oven for 355F / 180C. Flour the surface, and roll the dough. Cut with a cookie cutter, about 2inch / 4.5cm. Bake for 8~10min. After bake, chill it on a cooling rack.
4. For make marshmallow: Beat the egg white until bubbly and fluffy, add 45g of sugar, 1Tbsp at a time. Whip until stiff peak.
5. In a pot, put 180g of sugar, corn syrup, and water. Bring it to boil until 240F / 115C (I took 7min, if you don’t have a thermometer, boil 2min after all sugar melted).
6. Slowly pour the syrup into the meringue(whipped egg white). Whip until fully mixed and fluffy enough. Transfer into the piping bag, with a large tip on immediately.
7. Piping onto the biscuit. And let it set for 10~15min.
8. Meanwhile, In a microwavable bowl, put dark or semi-sweet chocolate and coconut oil. Microwave until all melted. While microwave, make sure mix every 10~20 sec.
9. Pour the chocolate onto the marshmallow. Leave until solid.
10. Store in an airtight container, up to 5 days in the refrigerator.
*I use only egg white to make marshmallow, so it wasn’t that airy texture like make with gelatin.
*With the same reason - make only with egg white -, you should store in the fridge for safety.
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Chocolate Covered Marshmallow Cookie - Everyday Food with Sarah Carey
Recipe:
Sarah puts a twist on this classic cookie with a crunchy graham cracker crust, its oh so gooey and decadently delicious and makes for the perfect after school treat.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.