Jessica’s Marshmallow Clouds: The Ultimate Chewy Chocolate Chip & Gooey Marshmallow Cookie Recipe
This Father’s Day weekend, while a Black Forest Cake slowly takes shape in the background, a more immediate and equally delightful treat has emerged from the kitchen: Jessica’s Marshmallow Clouds. These aren’t just any cookies; they are a testament to the simple joy of baking, offering a perfect blend of rich chocolate and pockets of gooey, melting marshmallow in every bite. They are the kind of cookies that evoke instant nostalgia, reminiscent of cherished childhood pleasures and warm, comforting flavors. This particular recipe, a true gem, promises to elevate your cookie game and bring smiles to everyone’s faces, making any occasion feel special.
The name itself, “Jessica’s Marshmallow Clouds,” beautifully evokes a sense of light, fluffy delight, yet these cookies deliver a wonderfully substantial and satisfying chew. As it turns out, the “Jessica” behind these heavenly creations is none other than Jessica Fields, daughter of the legendary cookie entrepreneur, Mrs. Fields. This direct connection to a family synonymous with exceptional baking immediately lends an air of authenticity and guaranteed deliciousness to the recipe, a promise it absolutely lives up to. It’s truly a tried-and-true classic from a brand that understands the art of the perfect cookie, bringing generations of baking expertise to your kitchen.
What truly makes these chocolate marshmallow cookies stand out is their wonderfully soft, delightfully chewy texture, generously studded with semi-sweet chocolate chips and, of course, those irresistible pockets of melted, gooey marshmallow. Each cookie bakes up beautifully—big, satisfyingly fat, and incredibly tender. The true magic, and the secret to their consistent success, lies in how you handle the marshmallows. Through a bit of trial and error in my own baking adventures, I’ve discovered that the absolute key is to ensure the mini marshmallows are completely sealed within the cookie dough. If even a small portion is left exposed, they tend to over-cook rapidly, turning excessively sticky and potentially causing the cookies to burst open in the oven. This can lead to a less-than-perfect appearance and a challenge when it comes to removal from the baking sheet. Therefore, meticulously encasing each cluster of marshmallows within the dough is a crucial step that ensures a perfect, molten gooey center every single time you bake them.
Furthermore, due to the naturally sticky nature of the melted marshmallows, using parchment paper or non-stick foil to line your baking sheets is not merely a suggestion, but a vital precaution. This simple step prevents the cookies from adhering firmly to the pan, making transfer a breeze and ensuring every one of your precious Marshmallow Clouds emerges intact and ready to be enjoyed. Neglecting this step can lead to a frustrating cleanup and potentially damaged cookies. Always prepare your baking surface to guarantee a smooth baking experience and pristine results.
Crafting the Perfect Marshmallow Cloud: Ingredients and Preparation Tips
Let’s delve into the thoughtfully selected ingredients that make these ‘clouds’ so uniquely special. The foundation consists of all-purpose flour, baking soda, and salt, which work in harmony to form a tender yet sturdy cookie structure. The unsweetened natural cocoa powder is paramount, providing a deep, rich chocolate flavor that is not overly sweet, balancing beautifully with the sugars. Two sticks of softened unsalted butter contribute significantly to the cookie’s richness and its signature delightful chewiness, ensuring a tender crumb. A careful blend of granulated sugar and richly packed brown sugar adds both sweetness and essential moisture, enhancing that desired soft, chewy texture that is characteristic of these cookies.
Large eggs act as a crucial binder, holding all the ingredients together while also adding further richness to the dough. A generous amount of vanilla extract boosts the overall flavor profile, adding a warm, aromatic note that complements the chocolate. Of course, semi-sweet chocolate chips are incorporated to provide delightful melty bursts throughout the cookie, adding another layer of chocolatey goodness. However, the true stars of this recipe are undeniably the mini marshmallows. It is absolutely imperative to use frozen mini marshmallows. Freezing them helps them retain their shape longer in the hot oven, allowing the cookie dough sufficient time to set and bake around them before they fully melt into that glorious, gooey center. While the recipe suggests 8 ounces, feel free to adjust this quantity slightly to your personal preference – I often find that a little less works perfectly to achieve the ideal marshmallow-to-cookie ratio, but it truly is a matter of individual taste for that ultimate gooey experience.
Baking Instructions: Step-by-Step for Heavenly Cookies
The baking process itself is wonderfully straightforward, making it accessible even for beginner bakers, but a keen attention to detail truly makes all the difference in achieving perfection. Begin by preheating your oven to a precise 350°F (175°C), ensuring it’s at the correct temperature before you start baking. Concurrently, prepare your baking sheets by lining them with parchment paper; this simple step will save you a significant amount of hassle later on when it’s time to remove the sticky, gooey cookies. In a medium bowl, whisk together the dry ingredients – the all-purpose flour, baking soda, salt, and cocoa powder – making sure they are thoroughly combined for even distribution throughout the dough. Set this mixture aside.
In a separate, larger mixing bowl, cream the softened unsalted butter with both the granulated and packed brown sugars until the mixture becomes light, fluffy, and well aerated. This creaming process is absolutely vital for achieving a tender and airy cookie texture. Next, beat in the large eggs one at a time, allowing each to fully incorporate before adding the next, then stir in the vanilla extract. Remember to scrape down the sides of the bowl as needed to ensure everything is evenly mixed. Gradually add the dry flour mixture to the wet ingredients, mixing only until just combined. Overmixing can develop the gluten too much, leading to tough cookies, so stop as soon as no streaks of flour remain visible. Finally, gently fold in the semi-sweet chocolate chips. The dough is now perfectly ready for its magical transformation into delicious Marshmallow Clouds.
Now comes the most enchanting and crucial part: creating the marshmallow clouds. Take about 4 to 5 *frozen* mini marshmallows in the palm of your hand. Using generously rounded tablespoonfuls of the prepared cookie dough, carefully mold the dough around this marshmallow cluster. The primary goal here is to completely encase the marshmallows, ensuring no part of them is exposed to the direct heat of the oven. This meticulous sealing prevents the marshmallows from melting out prematurely and creating a sticky, burnt mess on your baking sheet, ensuring they remain delightfully gooey inside the cookie. Place these perfectly formed dough balls onto your prepared cookie sheets, ensuring ample space (about 2 ½ inches apart) to allow for their inevitable expansion during baking. Bake for approximately 12 minutes. You’ll know they are done when the edges are set and slightly golden, but the centers still look wonderfully soft and slightly underdone – this is key for a chewy cookie. Resist the urge to overbake, as this will result in a drier cookie and less perfectly gooey marshmallows. Once baked, let the cookies cool on the baking sheets for about 5-10 minutes. This crucial resting period allows the delicate cookies to firm up just enough to be transferred without breaking. After this initial cooling, gently move them to a wire rack to cool completely. As they continue to cool, you’ll notice they firm up even more, developing that perfect chewy consistency while maintaining their glorious, soft, marshmallow-filled interior.
Jessica’s Marshmallow Clouds
Anna
Pin Recipe
Ingredients
- 3 cups all purpose flour aerate and stir well before measuring
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ⅔ cup unsweetened natural cocoa powder
- 2 sticks unsalted butter, softened (8 oz / 228 grams)
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- 8 oz mini marshmallows frozen (approximately 4-5 per cookie; adjust to preference)
Instructions
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Prepare Oven & Baking Sheets: Preheat your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper for easy removal and cleanup.
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Combine Dry Ingredients: In a medium bowl, thoroughly mix the flour, baking soda, salt, and cocoa powder. Aerating and stirring the flour before measuring helps ensure accuracy. Set this mixture aside.
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Cream Wet Ingredients: In a large bowl, cream together the softened unsalted butter and both the granulated and brown sugars until the mixture is light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract, scraping down the bowl as needed to ensure even incorporation. Gradually add the dry flour mixture to the butter mixture, stirring just until everything is blended and no dry streaks remain. Finally, gently fold in the semi-sweet chocolate chips.
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Form Marshmallow Clouds: In the palm of your hand, hold a small cluster of 4 or 5 frozen mini marshmallows. Using generously rounded tablespoonfuls of cookie dough, mold the dough completely around the marshmallows, covering them as best you can to seal them fully inside. This prevents them from oozing out during baking.
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Bake & Cool: Place the formed dough balls on the prepared cookie sheets, spacing them about 2 ½ inches apart. Bake for 12 minutes. Once baked, allow the cookies to cool on the cookie sheets for about 5-10 minutes (they will be very delicate at first). Then, carefully transfer them to a wire rack to cool completely. The cookies will firm up a bit more as they cool, revealing their perfect chewy texture and gooey centers.
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Yield: This recipe makes about 3 ½ dozen delicious cookies.
Serving Suggestions and Creative Variations
This recipe yields a generous batch, approximately 3 ½ dozen large, satisfying cookies, making them perfect for sharing with family and friends, taking to a potluck, or simply ensuring you have plenty for yourself to enjoy throughout the week. For an extra special treat, enjoy these cookies warm, perhaps alongside a cold glass of milk, which offers a delightful contrast to the rich chocolate and melted marshmallow. They also make an incredible base for an ice cream sandwich – simply place a scoop of your favorite vanilla or coffee ice cream between two cookies for an indulgent dessert.
Don’t hesitate to experiment with variations to make these cookies uniquely your own. You could try different types of chocolate chips, like milk chocolate for a sweeter profile, dark chocolate for a richer, more intense flavor, or even white chocolate chips for a visual and taste contrast. For an added layer of complexity, a pinch of cinnamon or a dash of espresso powder can be added to the cocoa mixture, which will enhance the chocolate notes without overpowering them. Consider adding a sprinkle of sea salt on top of the cookies before baking to bring out the depth of the chocolate and balance the sweetness of the marshmallows. These small adjustments can transform an already fantastic cookie into an extraordinary, personalized masterpiece.
Conclusion: Your Next Favorite Chocolate Marshmallow Cookie
So, whether you’re celebrating Father’s Day, looking for a comforting weekend baking project, or simply craving a truly exceptional chocolate cookie with a delightful surprise inside, look no further than Jessica’s Marshmallow Clouds. They are easy to make, incredibly satisfying, and destined to become a cherished staple in your recipe collection. Each bite offers that perfect balance of chewy cookie, rich chocolate, and sweet, gooey marshmallow, making them an instant crowd-pleaser. Get ready to indulge in these heavenly homemade treats that promise to bring warmth and joy to any moment. Happy baking, and enjoy every last delicious bite!