Best 3 Chocolate Cookie Marshmallow Crumble Recipes
Indulge in a symphony of flavors with our tantalizing Chocolate Cookie Marshmallow Crumble - a delectable dessert that blends the richness of chocolate, the gooeyness of marshmallows, and the crunch of buttery cookie crumbles. This irresistible treat is perfect for any occasion, whether it's a cozy gathering with loved ones or a celebratory feast. Our recipe collection offers two delightful variations: the Classic Chocolate Cookie Marshmallow Crumble, a timeless favorite that never fails to impress, and the Salted Caramel Chocolate Cookie Marshmallow Crumble, a unique twist that adds a touch of salty-sweet decadence. Both recipes are easy to follow and yield a dessert that will leave your taste buds dancing. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will result in a dessert masterpiece.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE MARSHMALLOW COOKIE TREATS
Marshmallows and hot fudge topping create over-the-top yummy fudgy cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 18
Number Of Ingredients 5
Steps:
- Make cookie dough as directed on package. Bake at 350° F for 10-12 minutes. Cut marshmallows in half using serrated knife. Immediately top each hot cookie with marshmallow cut-side down, pressing down firmly. Cool; place cookies on cooling racks.
- Microwave fudge topping on High 30 seconds or until warm. Spoon topping over each marshmallow-topped cookie. Top with candy sprinkles.
Nutrition Facts : Calories 240, Carbohydrate 40 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 190 mg, Sugar 27 g, TransFat 0 g
CHOCOLATE MARSHMALLOW COOKIES
chocolate brownie-like cookies with a marshmallow center frosted with chocolate frosting. This one came from an older lady friend (Amy Walling) I knew as a kid who also taught me to crochet. This cookie is not for someone who is watching their figure, very decadent. I always double the batch because these cookies do not last long and you have enough frosting for a double batch.
Provided by chocoholic in AZ
Categories Drop Cookies
Time 20m
Yield 30 cookies
Number Of Ingredients 14
Steps:
- Cookies:.
- cream together butter and sugar with a hand held electric mixer.
- Add egg, then vanilla and milk.
- Then add flour, salt, baking soda, and cocoa.
- Drop by spoonfuls on to a greased cookie sheet.
- Bake @ 350 degrees for 8 minutes
- Then press marshmallow (cut side down) on to cookie.
- Put cookies back in oven for 2 more minutes.
- Let cookies cool then frost.
- Frosting:.
- In a sauce pan combine sugar, milk and butter.
- Bring to a boil, stir and remove from heat.
- Add chocolate chips to hot mixture and let cool stirring occasionally. Frosting will come together as it cools.
CHOCOLATE CHIP-MARSHMALLOW CRUNCH COOKIES
These are cookies people will talk about endlessly and ask you to make again and again. The reason we're so sure-besides personal experience-is that they're based on our five-star Ultimate Chocolate Chip Cookie recipe, but gussied up for an extra-special occasion or extra-strong sweet craving. Dark chocolate chips, mini marshmallows, oats and toasted Corn Chex™ all get added to the mix, so these cookies bake up gooey and crunchy and salty and sweet. All those mix-ins give the cookies a look that's far from cookie-cutter perfect, but that's part of their charm. If you're lucky, you'll get a cookie with where a stray marshmallow has melted at the edge, creating a crisp caramel bite that's almost like toffee.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 40
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
- In medium microwavable bowl, add cereal. In small microwavable bowl, microwave 2 tablespoons butter uncovered on High 20 to 30 seconds or until melted. Stir in 1 tablespoon sugar; microwave about 30 seconds or until sugar is nearly dissolved. Pour butter mixture over cereal, mixing to coat. Microwave uncovered on High 2 to 3 minutes, stirring every 30 seconds, until glazed and toasted. Spread mixture on waxed paper; cool 10 minutes. Place cereal in large resealable food-storage plastic bag, and coarsely crush; set aside.
- Meanwhile, in small bowl, mix flour, baking soda and salt; set aside.
- In large bowl, beat softened butter, brown sugar and 3/4 cup granulated sugar with electric mixer on medium speed, or mix with spoon until well mixed; scrape side of bowl. Beat in egg until blended. Beat in vanilla. Stir flour mixture into butter mixture until well mixed (dough will be stiff). Stir in crushed cereal, chocolate chips, marshmallows and oats.
- Shape into 40 (1 1/2-inch) balls. Place 2 inches apart on cookie sheets. Flatten slightly, reshaping edges if necessary to make round. Cover balls lightly with plastic wrap while waiting to bake.
- Baking one cookie sheet at a time, bake 8 to 10 minutes or until edges are set (centers will be soft). Cool completely on cookie sheet, about 15 minutes. Remove from cookie sheet to cooling rack. Store covered in airtight container.
Nutrition Facts : Calories 150, Carbohydrate 19 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 11 g, TransFat 0 g
Tips:
- Prep and Measure Ingredients: Before starting, measure and prep all ingredients to ensure accurate proportions and a smooth baking process.
- Use Room Temperature Ingredients: Bring butter, eggs, and milk to room temperature. This helps them combine better, resulting in a smoother batter.
- Whisk Dry Ingredients: Before adding them to the wet ingredients, whisk together the dry ingredients (flour, cocoa, baking soda, and salt) to ensure even distribution.
- Cream Butter and Sugar: Use an electric mixer or stand mixer to cream together the butter and sugar until light and fluffy. This incorporates air, creating a tender and chewy cookie.
- Add Eggs One at a Time: Gradually add eggs to the butter-sugar mixture, beating well after each addition. This prevents curdling and ensures a smooth batter.
- Mix in Dry Ingredients: Fold the dry ingredients into the wet ingredients in three additions, alternating with the milk. Mix until just combined to avoid overmixing.
- Chill Dough: Refrigerate the cookie dough for at least 30 minutes before baking. This helps the flavors develop and makes the dough easier to handle.
- Use a Cookie Scoop: Use a medium cookie scoop to portion the dough and ensure uniform cookie sizes. Roll the scooped dough into balls and place them on a parchment paper-lined baking sheet.
- Bake Cookies: Bake the cookies according to the recipe's instructions, rotating the baking sheet halfway through to ensure even baking.
- Let Cookies Cool: Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack. This helps them set and prevents breakage.
Conclusion:
Indulge in the delightful combination of chocolate cookies, gooey marshmallows, and a crunchy crumble topping with these irresistible Chocolate Cookie Marshmallow Crumble Bars. Follow the tips and instructions provided to ensure a perfect baking experience. Remember to use quality ingredients, measure accurately, and bake with love. These delectable bars are sure to satisfy your sweet cravings and impress your friends and family. Enjoy the delightful symphony of flavors and textures in every bite!
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