Marshmallow Cloud Cookies

I have memories of my older brother Shawn, making these cookies for my family growing up. He's three years older than me and he went through this phase as a teenager where he was obsessed with baking. He always had to make the most elaborate or just different recipes and then take a picture of his masterpiece when he was finished. I wonder what happened to all of those pictures... Now he's in medical school and just took his boards this week, go Shawn! And now I'm the one making crazy things and taking pictures of them, lol!

Anyway, this recipe is from 'Mrs. Fields Best Ever Cookie Book' and it seriously is the best cookie cookbook out there! Mrs. Fields knows her stuff. These cookies are rich and decadent and the marshmallow centers are gooey and delicious. They're super fun to make especially if you have kids that like to help!

MARSHMALLOW CLOUDS:
Ingredients:

• 3 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1/2 tsp. baking soda
• 1 cup granulated sugar
• 1 cup (packed) light brown sugar
• 2 sticks (1 cup) salted butter, softened
• 2 large eggs
• 2 tsp. vanilla extract
• 12 ounces mini semisweet chocolate chips
• 8 ounces mini marshmallows, frozen

Directions:
1) Preheat oven to 350 degrees. Until you are ready to assemble the cookies, leave the marshmallows in the freezer - they're way easier to work with frozen.

2) In a medium sized bowl, combine flour, cocoa, and baking soda and set aside.

3) Combine sugars in a large bowl. Using an electric mixer, blend in butter, scraping down the sides of the bowl . Add eggs and vanilla and beat at medium speed until light and fluffy.

4) Add the flour mixture and chocolate chips and blend at low speed until combined. Batter will be very stiff (see picture below):

5) Gather 4 or 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 making a 2-inch-diameter dough ball.

6) Place balls on  ungreased cookie sheets, 2 inches apart.

 7) Bake for 10-12 minutes. Cool on sheet for 2 minutes then transfer to a cool, flat surface.

 Here's my helper licking the mixer:

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