Hi Confessions of a Recipe Junkie readers. I’m Christina from Mis-Cakes Oven Adventures. I am so excited to be sharing a post with you today. Michelle put out a call for a guest post and I immediately jumped.
I got these Jet Puff Marshmallows Bits from my mom when she was in Phoenix. (she got them at Target) They are exactly like the marshmallows from Lucky Charms cereal. Can we say fabulous. I have yet to see them in Canada though.
I wanted something fabulous and different. Then it hit me and I knew what I had to do. I immediately got in the kitchen and got baking some cookies. I added fresh strawberries to the mix. You can never go wrong with strawberries or cookies.
I have to confess….I’m a bit of a cookieholic. If I were stuck on a desert island and could choose 3 items, one would be these or maybe these.
So here are my Strawberry Marshmallow Cookies.
These were sweet and chewy. The strawberry is like a burst of spring. The addition of the mini marshmallows almost makes these cookies taste like strawberry ice cream. I’m in love. The original recipe is doubled from what is below but these cookies are best in the first 3 days, so I wrote it like I made it.
Strawberry Marshmallow Cookies – about 24 cookies.
1/2 c butter – room temp
1/4 c+ 2 tbs granulated sugar
1/4 c+ 2 tbs light brown sugar – packed
1 egg – room temp
1 tsp vanilla
1 1/2 c all purpose flour
1/2 tsp baking powder
1/2 c marshmallow bits
1 c fresh sliced strawberries
*for the strawberries, I sliced them, sprinkled them with sugar and let them sit in the fridge overnight. You will need to dry them on a paper towel before adding to the batter.
Preheat oven to 350 F. Move the oven rack to the middle position in the oven. Line a baking sheet with parchment paper.
In a medium bowl whisk together your flour and baking powder. Set aside.
In a large bowl using an electric mixer cream together butter and sugar for 3-4 minutes, until light and fluffy. Scrape down the bowl and add your vanilla and egg. Mix until combined.
While mixing on slow, slowly add in your dry ingredients and mix until completely combined, making sure to scrape down the bowl. Fold in your marshmallows and then finally your strawberries. If they strawberries don’t seem to really stick in your batter it’s all ok. It’s just the moisture. (When you are scooping out your dough just make sure you get strawberry in each scoop.) Scoop by heaping tablespoon onto your lined cookie sheet. Bake for 10-12 minutes until lightly browned on the bottom.