January 27, 2014

Cookies 'n Cream Marshmallow Red Velvet Cookies

Red Velvet makes me happy :)

So do these cookies.  They are so vibrant.  

Do you like soft and chewy cookies that are loaded with ooey gooey goodness?
These cookies have the perfect texture.  The outside is crisp and the inside is super soft and chewy.  They are full of chocolate flavor with hints of melty cookies 'n cream bars and gooey marshmallows.

They do taste more like a chocolate cookie than a red velvet cookie.  They are missing that "tang" from either buttermilk or vinegar that is usually in red velvet recipes.  Next time, I'm thinking of adding buttermilk instead of the regular milk and we will see what happens.  Either way . . . these cookies are ADDICTING and SO SO GOOD.

There is no possible way you can stop at just one.  Maybe not even two.

You gotta try these.
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Cookies 'n Cream Marshmallow Red Velvet Cookies
From: Jenn@eatcakefordinner
(Printable Recipe) and (Printable with Picture)

1/2 c. (8 Tbl.) unsalted butter, room temp.
3/4 c. light brown sugar, packed
1/4 c. sugar
1 egg
2 tsp. vanilla
1 Tbl. milk
1 Tbl. red food coloring (I used liquid)
1 1/2 c. + 1 Tbl. all-purpose flour
1/4 c. unsweetened cocoa
1 tsp. baking soda
1/4 tsp. salt
about 12-15 fun-size Cookies 'n Cream bars, broken into pieces
1/2 c. mini marshmallows, cut in half

Using a handheld or stand mixer, beat butter until light and fluffy, about 30 seconds.  Add both sugars and beat until creamy.  Mix in the egg, vanilla and milk.  Next, mix in the red food coloring on low until well combined.  In a separate bowl, stir together the flour, cocoa, baking soda and salt.  Gradually add dry ingredients to wet ingredients and mix until just combined.  Stir in about 7 of the broken candy bars.  Cover bowl tightly with plastic wrap and refrigerate for at least one hour.

Preheat oven to 350 degrees.  Roll dough into 1 1/2-inch balls and place on a greased baking sheet.  Press one or two broken candy bar pieces into the top of each dough ball.  Bake for 10 minutes.  Remove from oven and immediately press three to four marshmallow halves onto the top of each cookie.  The heat from the cookie will melt them slightly.  Cool on pan 5 minutes, then remove to wire rack to cool completely.  Makes about 24 cookies.

Base Cookie Recipe adapted from: Sally's Baking Addiction


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