Best 3 Jessicas Marshmallow Clouds Recipes
In the realm of delectable confections, few treats embody the essence of pure indulgence like Jessica's Marshmallow Clouds. These ethereal morsels, crafted from the finest ingredients and infused with a symphony of flavors, offer an irresistible culinary experience. Whether you seek a sweet escape from the mundane or a delightful addition to your next gathering, Jessica's Marshmallow Clouds promise to transport your taste buds to a realm of unadulterated bliss. As you embark on your culinary journey, allow this article to guide you through the intricate steps of recreating these heavenly treats in the comfort of your own kitchen.
Here are our top 3 tried and tested recipes!
JESSICA'S MARSHMALLOW CLOUDS
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degree F. Line a couple of cookie sheets with parchment.
- Mix flour, baking soda and cocoa powder together in a medium bowl. Set aside.
- Cream butter and both sugars. Beat in eggs and vanilla. Add flour mixture to butter mixture and stir until blended. When ready to bake, mix in the chocolate chips.
- Hold 4 or 5 frozen marshmallows in the palm of your hand. Scoop batter up by generously rounded tablespoonfuls and mold around marshmallows, covering marshmallows the best you can. Dip tops in sprinkels if you're using them.
- Place dough balls on cookie sheets, spacing about 2 ½ inches apart. Bake for 12 minutes. Cool on cookie sheets for about 5-10 minutes, then transfer to a wire rack to cool. They firm up a bit as they cool.
- Makes about 3 ½ dozen
- **Make sure you freeze the marshmallows before using, otherwise they will melt.
JESSICA'S MARSHMALLOW CLOUDS
These are a most unusual cookie in that the cookie dough is wrapped around frozen miniature marshmallows. I have made this for teachers, my husbands co-workers, funeral food, etc. and haven't had anyone not love them. The recipe comes from Mrs. Fields Cookie Book (1992).
Provided by Caryn
Categories Dessert
Time 30m
Yield 3 1/2 dozen cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Until you are ready to assemble the cookies just prior to baking, keep the marshmallows in the freezer- otherwise they will thaw too rapidly.
- Place the marshmallows back into the freezer between each batch of cookies.
- 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 a low speed until combined.
- Batter will be very stiff.
- Gather 4-5 frozen marshallows in the palm of your hand and cover them with a heaping tablespoon of dough.
- Wrap the dough around the marshmallows, completely encasing them and forming a 2-inch diameter ball.
- Place balls on ungreased baking sheets, 2 inches apart.
- Bake 8 to 10 minutes.
- Cool on pan 2 minutes, then transfer to a cool flat surface.
JESSICA'S MARSHMALLOW CLOUDS
Steps:
- Preheat oven to 325℉ (160℃). In medium bown 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 to 5 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-diameter dough ball. Place balls on ungreased baking sheets, 2 inches apart. Bake 15 minutes. Cool on pan 2 minutes, then transfer to a cool, flat surface.
Nutrition Facts :
Tips:
- Use fresh, high-quality ingredients for the best results.
- Make sure your eggs are at room temperature before beginning.
- Don't overbeat the egg whites, or they will become dry and brittle.
- Add the sugar gradually to the egg whites while beating on high speed.
- Continue beating until the egg whites are glossy and stiff peaks form.
- Fold in the flavorings and food coloring gently so as not to deflate the egg whites.
- Pipe the marshmallow mixture onto a prepared baking sheet in small dollops.
- Bake the marshmallows at a low temperature for a long time until they are set and dry.
- Allow the marshmallows to cool completely before storing them in an airtight container.
Conclusion:
With a little time and effort, you can easily make delicious and fluffy marshmallows at home. These treats are perfect for enjoying on their own, adding to s'mores, or using in other desserts. So next time you have a craving for something sweet, give this marshmallow recipe a try. You won't be disappointed!
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