Best Marshmallow Stuffed Blizzard Cookies Recipes

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MONSTER MARSHMALLOW COOKIES



Monster Marshmallow Cookies image

Provided by Food Network

Time 45m

Yield 4 dozen cookies

Number Of Ingredients 18

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 sticks unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs, at room temperature
1 tablespoon vanilla extract
2 cups quick-cooking oats
1 1/4 cups crispy rice cereal
1 cup milk chocolate chips
1 cup coarsely chopped pecans
1 cup miniature marshmallows
1/2 cup milk chocolate chips
1/2 cup miniature marshmallows
2 1/2 teaspoons half-and-half
Pinch of cayenne pepper
1/3 cup finely chopped pecans

Steps:

  • Make the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the flour, baking powder and baking soda in a large bowl. In a separate bowl, beat the butter and both sugars with a mixer on medium-high speed until fluffy. Beat in the eggs one at a time on medium speed, then beat in the vanilla. Add the flour mixture and beat on low speed until combined.
  • Stir the oats, cereal, chocolate chips, pecans and marshmallows into the dough with a wooden spoon. Wrap with plastic wrap and refrigerate the dough for 30 minutes. Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, about 3 inches apart. Bake the cookies in batches until golden, 10 to 12 minutes. Let cookies rest on sheet pans to cool slightly, about 10 minutes. Transfer to racks to cool.
  • Make the topping: Combine the chocolate chips, marshmallows, half-and-half and cayenne pepper in a saucepan over medium heat; cook, stirring, until the mixture is smooth, about 5 minutes. Remove from the heat. Stir in the pecans. Drizzle the mixture over the cookies and let set, about 4 hours.

MARSHMALLOW MELTING SNOWMAN COOKIES



Marshmallow Melting Snowman Cookies image

These adorable holiday cookies will charm and delight recipients of all ages. Simply pipe mounds of marshmallow creme on top of sugar cookie dough. As they bake, the marshmallow slumps off the side to create a melting snowman. Decorate with an assortment of candies and sprinkles to bring these snowmen to life. Note: Marshmallow creme can become sticky at room temperature, so make sure to separate each cookie with wax paper in your tins to prevent them from sticking.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield makes 3 dozen cookies

Number Of Ingredients 14

2 1/2 cups all-purpose flour (see Cook's Note)
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups sugar
2 sticks (1 cup) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 large egg
1 1/4 cups marshmallow creme
18 miniature peanut butter cups, such as Reese's Miniature Cups, cut in half
72 brown mini candy-coated chocolates, such as mini M&M's
36 orange mini candy-coated chocolates, such as mini M&M's
18 mini pretzel sticks, broken in half
180 small black nonpareils (about 2 tablespoons)
72 red and/or green round, flat confetti sprinkles (about 2 tablespoons)

Steps:

  • Line 3 rimmed baking sheets with parchment; set aside.
  • Whisk together the flour, baking powder and salt in a small bowl. Beat the sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the vanilla and egg and beat to incorporate. Add the flour mixture in 2 batches and beat on medium-low speed after each addition until incorporated.
  • Scoop heaping tablespoonfuls of the batter with a cookie scoop onto the prepared baking sheets, spacing them 2 inches apart (12 cookies per sheet). Use your palm to gently flatten each dough ball to level the surface.
  • Transfer the marshmallow creme to a piping bag or resealable plastic bag and snip the tip. Pipe about 2 teaspoons of the creme on top each cookie, directly in the center. Refrigerate until chilled, about 30 minutes.
  • Meanwhile, position an oven rack in the center of the oven and preheat to 375 degrees F.
  • Bake the cookies, 1 baking sheet at a time, until the bottoms and edges are barely golden brown and the marshmallow creme has puffed and spread on top of each cookie, 12 to 14 minutes. Let cool for a few minutes on the baking sheets (the creme should deflate slightly), then transfer the cookies to a wire rack to cool completely.
  • Once the cookies are cool, decorate the face of each one as follows: affix 1 peanut butter cup, cut-side down, to the head for the snowman's hat; add 2 brown candy-coated chocolates for the eyes and 1 orange candy-coated chocolate for the nose; arrange 5 black nonpareils for the mouth and 2 red or green confetti sprinkles for the buttons. Finally, attach 1 pretzel piece on each side for the arms.
  • The cookies can be stored in an airtight container for up to 3 days. Make sure to separate the cookies with wax paper to prevent them from sticking together.

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