MRS. FIELDS MARSHMALLOW CLOUDS3 cups flour 2/3 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1 cup sugar 1 cup packed light brown sugar 1 cup butter, softened 2 large eggs 2 teaspoons vanilla extract 2 cups miniature chocolate chips 8 ounces miniature marshmallows, frozen Preheat oven to 400 degrees F. Until you are ready to assemble cookies just prior to baking, keep the marshmallows in the freezer--otherwise they will thaw too rapidly. In medium bowl combine flour, cocoa and baking soda. Set aside. Combine sugars in a large bowl. Using an electric mixer, blend in butter. 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 4-5 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 ball. Place balls on ungreased baking sheets, 2-inches apart. Bake for 8-10 minutes. Cool on pan 2 minutes, then transfer to a cool, flat surface. Makes 42 cookies Source: Mrs. Fields Cookie Book
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