Chocolate Peanut Butter Marshmallow Clouds
Sept 24, 2020 19:45:30 GMT -5
Post by maybetoday on Sept 24, 2020 19:45:30 GMT -5
Chocolate Peanut Butter Marshmallow Clouds
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 24 cookies
Ingredients
Cookies
1½ cups all purpose flour
½ cup unsweetened baking cocoa
½ tsp baking soda
½ tsp salt
¾ cup light brown sugar
½ cup granulated sugar
¼ cup unsalted butter melted
¼ cup smooth peanut butter I used Skippy Natural
1 tsp vanilla extract
1 egg room temperature
2 tbsp coffee
3/4 cup chopped pecans
12 large marshmallow cut in half
Frosting
6 oz semi-sweet chocolate chips 1 cup
1/3 cup heavy whipping cream
1 tsp butter softened
1 tsp vanilla extract
1/2 - 3/4 cups powdered sugar sifted
Instructions
Cookies
Preheat oven to 375 degrees.
Line cookie sheet with parchment paper or lightly grease.
Whisk together flour, cocoa, baking soda and salt. Set aside.
Cream sugars, butter and peanut butter together until light and fluffy.
Add in egg, vanilla and coffee and beat until well blended.
Gradually stir in dry ingredients.
Fold in chopped pecan.
Scoop out rounded tablespoons of cookie dough onto prepared cookie sheet. Dough is very thick.
Flatten each cookie slightly and bake for 6 minutes. Remove from the oven.
Lightly press half a marshmallow, cut side down, into the top of each cookie. Bake for another 1 to 2 minutes.
Remove from oven, let cool for a few minutes before transferring to a cooling rack to cool completely.
Frosting
In a medium bowl, melt chocolate chips in the microwave. Heat on high for 30 seconds, stir, repeat. Stir until completely melted and smooth.
Stir in heavy whipping cream, butter, and vanilla extract.
Stir in powdered sugar until desired consistency is achieved.
Spoon frosting over the top of cooled cookie. Let stand until frosting has set.
link
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 24 cookies
Ingredients
Cookies
1½ cups all purpose flour
½ cup unsweetened baking cocoa
½ tsp baking soda
½ tsp salt
¾ cup light brown sugar
½ cup granulated sugar
¼ cup unsalted butter melted
¼ cup smooth peanut butter I used Skippy Natural
1 tsp vanilla extract
1 egg room temperature
2 tbsp coffee
3/4 cup chopped pecans
12 large marshmallow cut in half
Frosting
6 oz semi-sweet chocolate chips 1 cup
1/3 cup heavy whipping cream
1 tsp butter softened
1 tsp vanilla extract
1/2 - 3/4 cups powdered sugar sifted
Instructions
Cookies
Preheat oven to 375 degrees.
Line cookie sheet with parchment paper or lightly grease.
Whisk together flour, cocoa, baking soda and salt. Set aside.
Cream sugars, butter and peanut butter together until light and fluffy.
Add in egg, vanilla and coffee and beat until well blended.
Gradually stir in dry ingredients.
Fold in chopped pecan.
Scoop out rounded tablespoons of cookie dough onto prepared cookie sheet. Dough is very thick.
Flatten each cookie slightly and bake for 6 minutes. Remove from the oven.
Lightly press half a marshmallow, cut side down, into the top of each cookie. Bake for another 1 to 2 minutes.
Remove from oven, let cool for a few minutes before transferring to a cooling rack to cool completely.
Frosting
In a medium bowl, melt chocolate chips in the microwave. Heat on high for 30 seconds, stir, repeat. Stir until completely melted and smooth.
Stir in heavy whipping cream, butter, and vanilla extract.
Stir in powdered sugar until desired consistency is achieved.
Spoon frosting over the top of cooled cookie. Let stand until frosting has set.
link
