Reviewed: Sep. 7, 2011

A tasty, chocolatey goey cookie, would definitely recommend this recipe. Straight forward to make. Top tip is use baking parchment for no stick and less cleanup. I also added extra cocoa and baked them for 10min at 350 as recommended by other reviewers. I used a kitchenaid mixer and it smooshed the marshmallows up. This was not a bad thing, ended up with smatterings of marshmallow all teh way through each cookie rather than larger lumps of each individual mini mallow.

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Reviewer:

charlotte

Reviewed: Jun. 20, 2011

Good cookies, but messy; I made them because I had the ingredients in my kitchen and wanted to use extra marshmallows up. I made as other reviewers suggested (350 for 9 minutes), but I didn't have parchment paper, so I used wax paper instead. Cookies must be removed quickly to dry; if they dry to the wax paper, the melted marshmallows are devilish to get off.

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Reviewer:

cpg

Reviewed: Mar. 22, 2011

These are the best cookies I have ever tasted in my life! Best to use harder marshmellow's (sit out in over night to make a little stale) the marshmellow's don't mix / melt in with the cookie when baking that way!

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Reviewer:

kamiller

Reviewed: Mar. 9, 2011

Moist and delicious! Took advice pop marshmellows in freezer. KIds loved them and I couldn't stop eating them. thanks for sharing

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Reviewer:

shortstuff

Reviewed: Mar. 7, 2011

I would rate these 5 stars using some of the changes recommended. With a couple tablespoons more cocoa powder, baking at 350, and putting 3 marshmallows on top of each rather than mixing them in, they were delicious. They turned out fudgey in the middle, and the marshmallows were light brown. My husband declared them his new favorite!

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Reviewer:

JULZLYNN

Cooking Level: Expert

Home Town: Brunswick, Ohio, USA

Reviewed: Feb. 4, 2011

I thought these cookies were great! I followed the recipe except I didn't add the marshmallows into the mixture. I froze the marshmallows and then pushed a few into the dropped dough on the cookie sheet. I also added chopped pecans and I used parchment paper for less mess. I will definitely make these again

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Reviewer:

Jguinn

Cooking Level: Intermediate

Home Town: Lake Charles, Louisiana, USA

Reviewed: Feb. 2, 2011

Such an easy recipe with tasty results! I added a touch more vanilla and baking powder than it called for and the results were perfectly fluffy and moist cookies. I'll be making these again.

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Reviewer:

jewdicat

Cooking Level: Intermediate

Living In: Prairie Village, Kansas, USA

Reviewed: Jan. 20, 2011

Finally a recipe I can modify to be gluten free without tasting gluten free. Substitute 1 cup Bob's Red Mill Gluten Free All Purpose Baking Flour, 3/4 cup rice flour and add just under one teaspoon of xanthan gum in place of the regular flour. My 9 year old daughter who has to eat gluten free loved them and even her 11 year old brother who hates gluten free deserts liked them. He said he could eat 3 trays of them. Thanks TOMBOYGIRL!

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Reviewer:

GUARD1

Reviewed: Jan. 19, 2011

These are awesome cookies but I have found if you use dried out marshmallows they don't spread out or stick to the pan and also use parchment paper they come right off.

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Reviewer:

hunterwife

Reviewed: Dec. 18, 2010

I thought this cookie tasted awesome! Definitely get your chocolate craved cured and gooey sweet tooth happy. They are not the prettiest looking but they make up for it in taste. I refrigerated the dough for like 2 hours. I was nervous reading the reviews from others. But I rolled them into balls then into cocoa. They looked liked truffles until I pressed them down a bit. I baked them for 9 min at 350. I definitely will make these again,

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