I haven't made cookies for a very long time, so you can imagine how happy I was when I was allowed to make Marshmallow Filled Chocolate Cookies. I eagerly began the baking process, mixing together all the ingredients. I then proceeded to line the sheet with parchment paper. All good, right? WRONG! I unknowingly used wax paper instead of parchment paper. And, of course, I didn't know that until after the cookies were done baking.
|Okay, that's not a real sign, but it should be! Then it would stop poor bakers like me from using wax paper.|
Caution to all you bakers out there: Never, ever, ever use wax paper. If the wax paper bakes into the cookies, it could prove rather fatal to your health.
Next, I found out, AFTER I had already begun the marshmallow filling, that I didn't have enough butter to finish. That would have been good to know BEFORE I started the recipe. And if that wasn't enough, the oven started smoking because I had used wax paper instead of parchment paper and it was melting.
And THEN I pulled the cookies out of the oven, turned it off, and found out too late that they weren't cooked enough. My mom and I went through them, pulling each one apart, to see which were cooked enough to be eaten. Fortunately, exactly one half was cooked enough, the other half I'd rather not talk about.
This picture is of all the unbaked cookies, broken in half.
NOTE: IN THE END I MADE MARSHMALLOW ICING, I DIDN'T ACTUALLY FILL THE COOKIES. AND MY ICING WAS COMPLETELY MADE UP, BUT IT STILL TASTED ALRIGHT.
ANYWAYS, if you would like the recipe, here it is:
Marshmallow Filled Chocolate Cookies
- 2 cups sugar
- 1 cup softened butter or margarine
- 2 teaspoons vanilla
- 2 eggs
- 2 cups milk
- 4 cups flour
- 2/3 cup unsweetened cocoa
- 3 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- Preheat oven to 375 º
- Line cookie sheets with parchment paper or grease.
- In mixer bowl, beat together, margarine, sugar vanilla and eggs. Beat until light. Add milk.
- Add dry ingredients and mix well. This is a soft dough, more like a thick cake batter.
- Using a scoop or teaspoon, drop dough about 2 inches apart onto prepared cookie sheets.
- Bake at 375º for 7 - 9 minutes, baking until cookies are soft but spring back when touched.
- Wait a minute or two before removing from cookie sheets to a rack. Cool completely.
- Fill with marshmallow filling and store in tightly covered containers in your freezer.
- 1 1/2 cups mini marshmallows
- 6 Tablespoons milk, divided
- 3 cups icing sugar
- 1/3 cup softened butter or margarine
- 1/3 cup shortening
- 1 1/2 teaspoons vanilla
- Place mini marshmallows and 3 tablespoons of milk in a microwave bowl or saucepan.
- Gently melt, over medium heat - stirring frequently.
- Just before marshmallows have melted completely, remove from heat and stir until all the lumps are gone. Set aside.
- In mixing bowl, beat together margarine, shortening and vanilla.
- Add icing sugar and 3 tablespoons milk, beating well.
- Add marshmallow mixture and continue to beat. You may need a bit more icing sugar or milk to make it of spreading consistency. It should be thick but still spreadable.
- Fill cookies.