CIY: Strawberry Marshmallow Cookies

THE CREDIT

The Pinspiration | The Source

THE SELECTION

I know what you’re (probably not) thinking… don’t I usually start the month with a cookie recipe? What is happening here? The system is breaking down!

Alas, my dear strawberry enthusiasts. It took me a while to find a strawberry cookie recipe that I wanted to try… and besides, those bananas were in dire need of being turned into bread.

That said, I am loving the strawberry month. I feel somewhat less guilty eating fruit-based baked goods, and, well… strawberries are basically amazing.

THE RECIPE – STRAWBERRY MARSHMALLOW COOKIES

INGREDIENTS

• 1/2 cup butter (1 stick)
• 1/4 cup + 2 tablespoons sugar
• 1/4 cup + 2 tablespoons brown sugar (packed)
• 1 egg
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 cup marshmallow bits
• 1 cup fresh sliced/diced strawberries

INSTRUCTIONS

Preheat oven to 350 degrees (Fahrenheit). The source site recommends lining your baking sheet with parchment paper, but I forgot to do this… I think they turned out okay. I wonder how much a difference it actually makes…

Stir together the flour and baking powder and set aside.

With a mixer, blend together the two sugars and the butter (I zapped mine in the microwave to soften it, but ended up melting it all the way – oops!).

Once fluffy, add the egg and vanilla extract.

Add your flour mixture and continue to mix away until everything is combined.

Stir in your marshmallow bits. What are marshmallow bits, you ask? They’re basically like freeze dried mini marshmallows, like the kind you’d put find in hot chocolate or cereal. You can get them at Target. (Of course you can. You can get everything at Target.) (Kelly’s life = unofficially sponsored by Target.) I did see them at my local grocery store, too, but they cost about twenty cents more. Which means you should probably buy them at Target.

And now! For the strawberries.

The original site recommends cutting your strawberries and sprinkling them with sugar and letting them sit in the fridge overnight, to help pull out some of the moisture. I did not plan ahead enough for that, so I set them on a paper towel and tried to blot at them a little bit.

Scoop onto your cookie sheet and bake for 10-12 minutes.

They will flatten out, so don’t put them too close together.

This recipe should yield you about 24 cookies (I got 21 out of mine).

THE VERDICT

Theirs:

[via]

Mine:

The first bite of these didn’t leave me very impressed… but then I got a bite with a strawberry in it, and it was absolutely heavenly. These aren’t intensely flavorful cookies, but they’re nice and light and, well, they taste kind of like springtime. They’re very soft, almost too soft. I went a little bit longer on the second batch and that really served no purpose than to make them a bit crisper. I am willing to bet that that’s because of the moisture in the strawberries, so… probably unavoidable, I guess. Either that, or that’s what I get for forgetting the parchment paper. Only time will tell. (Time = next time I make these.)

If (when) I make these again, I will implement one very major change: white chocolate chips instead of (or, let’s face it, in addition to) the marshmallow bits. The marshmallows kind of faded into the cookie, and these cookies would be so much more enhanced with the presence of chocolate. Hell, I bet chocolate chocolate chips would be amazing. Like chocolate-covered strawberries. Oh, lord. What have I done? THIS NEEDS TO HAPPEN.

[Can regular people actually make this? Is it easy?] Very easy – not many ingredients. For optimal results, you’ll probably want to plan ahead and prep your strawberries, but they’ll still be okay if you don’t.

[Did it require any weird gadgetry or cookware?] Nope! Just the usual suspects.

[How much did the ingredients cost?] Again, fruit varies so much from region to region, I can’t even give you a ballpark. The Jet Puff  Mallow Bits set me back about $1.75 though.

[Does it taste as good as it looks? Does it only look good because it was so well photographed?] They’re a bit prettier than they taste, I think they’re just missing that something extra – in this case, I’ve determined it to be chocolate of some sort.

[Final recommendation] For my particular results, I’d probably give them a B. If – I mean, when – chocolate gets added, I could easily see these moving up into the A range.

Born, raised, and currently living in one of those states in the middle that nobody can locate on a map, Kelly has been writing some nonsense or another since she was old enough to string words together. A recovering perfectionist and an unapologetic daydreamer, she spends her free time browsing the Internet with more tabs open than any one person should be able to navigate, getting irrationally angry about misplaced apostrophes, and using her degree in graphic design to awkwardly Photoshop her face onto various other images. She speaks fluent sarcasm and is working on mastering the art of verbal flailing. She also loves to take pictures – both of the artistic variety and the “that’s going on facebook, isn’t it?” variety. She carries a camera everywhere she goes and is always looking at the world through the eye of a lens. She’s also that one person in the group who always insists on a photo op – you’ll thank her later. She has a ridiculous addiction to ice cream, Diet Mountain Dew, anything pumpkin-flavored, and Target.

Kelly L

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Tagged as: baking with fruit, cook it yourself, Cook It Yourself (CIY), Cookies, marshmallow, spring baking, strawberries, strawberry, strawberry cookies, strawberry marshmallow, strawberry marshmallow cookies