I stole this recipe for Marshmallow Stuffed Blizzard Cookies from foodnetwork.com. These pretty cookies are a perfect winter dessert! Cookie dough is prepared and then half of the dough is dyed blue. Next cookie dough balls are made with half white and half blue dough. The dough ball is flatten and a marshmallow is place in the center. Then the dough is rolled up around the marshmallow. Sprinkles are placed in a bowl and the dough ball is rolled in the sprinkles before placing on a baking sheet. The dough balls are refrigerated until ready to bake. Then the cookies are baked until lightly golden. These cookies can be the start of your holiday baking season!
Whisk together 3 cups flour, ¾ tsp baking powder, ¼ tsp baking soda and ½ tsp salt in a medium bowl, set aside. Beat With the mixer on low speed, gradually add the flour mixture and beat until incorporated. Transfer half of the dough to a medium bowl. Add 4 to 5 drops of the blue gel food coloring to the remaining dough and mix on low until combined.2 sticks butter and 1 ½ cups sugar with an electric mixer until fluffy, about 3 minutes.
Then add 1 egg and beat until combined, scraping down the sides as needed. Add 1 tsp vanilla and beat to combine.
With the mixer on low speed, gradually add the flour mixture and beat until incorporated. Transfer half of the dough to a medium bowl. Add 4 to 5 drops of the blue gel food coloring to the remaining dough and mix on low until combined.
Use an ice cream scoop to drops spoonfuls of dough into a new bowl. Alternate the colors, until all the dough has been scooped. Cover and freeze until firm, about 20 min.
Scoop balls of dough (¼ cup each) with a large ice cream scoop. Flatten each dough portion and a marshmallow half in the center.
Fold up the cookie dough, pinching to seal, so the marshmallow sealed. Roll into a smooth ball and roll the top in the sprinkles.
Line baking sheet with parchment paper place dough balls on spacing out 2 inches apart. Refrigerate until firm, about 15 minutes.
Preheat oven to 375 F. Bake the cookies until lightly golden around the edges, 15 to 20 minutes.
Let cookies cool 5 to 10 minutes on baking sheet before enjoying!
If you liked this recipe for Marshmallow Stuffed Blizzard Cookies then you can also try Fun-tastic Funetti Cookies, Christmas Cheesecake Cookies, Hot Chocolate Cookies or Blizzard Cookies.
Marshmallow Stuffed Blizzard Cookies
These pretty cookies are a perfect winter dessert. Cookie dough is prepared and then half of the dough is dyed blue. Next cookie dough balls are made with half white and half blue dough. The dough ball is flatten and a marshmallow is place in the center. Then the dough is rolled up around the marshmallow. Sprinkles are placed in a bowl and the dough ball is rolled in the sprinkles before placing on a baking sheet. The dough balls are refrigerated until ready to bake. Then the cookies are baked until lightly golden.
Ingredients
- 3 cups AP flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2 sticks (16 tbsp) butter room temperature
- 1 ½ cups sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- Blue gel food coloring
- 6 large marshmallows cut in half
- ½ cup blue decorative sprinkles
Instructions
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Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
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Beat the butter and sugar with an electric mixer until fluffy, about 3 minutes. Add the egg and beat until combined, scraping down the sides as needed. Add the vanilla and beat to combine.
-
With the mixer on low speed, gradually add the flour mixture and beat until incorporated. Transfer half of the dough to a medium bowl. Add 4 to 5 drops of the blue gel food coloring to the remaining dough and mix on low until combined.
-
Use an ice cream scoop to drops spoonfuls of dough into a new bowl. Alternate the colors, until all the dough has been scooped. Cover and freeze until firm, about 20 min.
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Line baking sheet with parchment paper. Scoop balls of dough (¼ cup each) with a large ice cream scoop onto baking dish, spacing out 2 inches apart.
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Flatten each dough portion and a marshmallow half in the center. Fold up the cookie dough, pinching to seal, so the marshmallow sealed. Roll into a smooth ball and roll the top in the sprinkles. Repeat with remaining dough. Refrigerate until firm, about 15 minutes.
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Preheat oven to 375 F.
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Bake the cookies until lightly golden around the edges, 15 to 20 minutes. (If marshmallows cracks through the top, it will settle back down as it cools.) Let cookies cool 5 to 10 minutes on baking sheet.