This week’s cookie recipe also comes from a dear friend. Originally a Mrs. Fields recipe, my dear friend Jessica loved these cookies growing up and she shared the recipe a few years ago, and I finally got to make them this week. Oh my, these cookies are chocolately goodness, with a creamy soft marshmallow center. What’s not to love?! Do take care to freeze your marshmallows thoroughly, this helps them stay soft and delicious as the cookie bakes in the oven. I also found success with freezing the cookie dough and baking later too, so these can be made anytime!  Definitely bake these cookies up and enjoy every last little crumble!

Chocolate Marshmallow Clouds
3 cups flour
2/3 unsweetened cocoa powder
1/2 teaspoon baking soda
1 cup sugar
1 cup brown sugar, packed
1 cup salted butter, softened
2 eggs
2 teaspoons vanilla
2 cups miniature chocolate chips
8 ounces miniature marshmallows, frozen

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. 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 until creamy. 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 or 5 frozen marshmallows 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 dough ball. Place balls on ungreased baking sheets, 2 inches apart. Bake 10-12 minutes. Cool on pan for 2 minutes, then transfer to a cool, flat surface.