Chocolate Marshmallow Puffs

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"Soft, chocolate puffs with real marshmallows inside ... covered in sugar. They stay moist if you keep them in a cookie can with cellophane, cutting off all possible ways of air getting in."
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Ingredients

servings 168 cals
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Original recipe yields 30 servings

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Nutrition

  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 24.2g
  • 8%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 127 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Put marshmallows in the freezer for a couple of hours.
  2. In a large mixing bowl, sift together the flour, salt, cocoa, and baking soda. In a separate bowl, cream together the shortening and both sugars. Blend in unbeaten eggs and vanilla. Beat well.
  3. Stir in flour mixture and blend thoroughly.
  4. Stick bowl in fridge; until dough is hardened.
  5. Shape 1 teaspoon sized piece of dough around each marshmallow, seal well. Roll in sugar.
  6. Bake at 400 degrees F (205 degrees C) on greased sheet for 5 to 7 minutes, or until cookies crack. Cool for about 2 minutes before removing from cookie sheet.

Reviews

7
  1. 7 Ratings

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Most helpful positive review

Really good! I cut the recipe from 30 servings down to 20 servings, but still used 2 full eggs. This made the dough perfect. They did keep well in a rubbermaid container. The kids loved the proc...

Most helpful critical review

Hard to work with. The dough was too crumbly and once cooked, the marshmallow oozed out of the cracks of the "crackle cooke" which is what it was - not a puff. I tore up big marshmallows to mi...

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Hard to work with. The dough was too crumbly and once cooked, the marshmallow oozed out of the cracks of the "crackle cooke" which is what it was - not a puff. I tore up big marshmallows to mi...

Really good! I cut the recipe from 30 servings down to 20 servings, but still used 2 full eggs. This made the dough perfect. They did keep well in a rubbermaid container. The kids loved the proc...

While making the cookies was an easy process, this took me a long time. I don't think I did anything wrong, but the cookie dough was crumbly, so it was hard to form around the marshmallows. An...

These are excellent! Very moist, with a delicious chocolate flavor.

Well it's not the best thing ever,but it is good

I had success with this recipe. My suggestion for anyone dealing with crumbly dough is to add a little bit of milk. For me, the milk made the dough perfect to work with and kept them moist! I a...

Excellent Recipe!! Although, they aren't quite as good, unless you eat them all right away..

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