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Getting Creative with Marshmallow Fluff

If you are looking for a sweet, unique dessert to prepare try one in this collection of Marshmallow Fluff treats. Marshmallow Fluff has been around for decades and has become the star ingredient in many creative and delicious recipes.

Heavenly Fluff Fudge (Makes 2 1/4 lbs.)


1 1/3 cup of Sugar

1 jar of Marshmallow Fluff (contains 7 1/2 ounces)

2/3 cup of evaporated milk

1/4 cup of butter

1/4 cup of coffee liqueur

1/4 teaspoon of salt

2 cups of semi-sweet chocolate bits

1 cup of milk chocolate bits

1 teaspoon of vanilla

2/3 cup of walnuts (optional)

  1. In a two quart pot mix together the sugar, Marshmallow Fluff, evaporated milk, butter, coffee liqueur and salt. Stir the mixture over low heat on a stove.
  2. Turn the heat up to medium until the ingredients are boiling and continue stirring for five minutes.
  3. Take the mixture off the stove and stir in the vanilla, chocolate and walnuts.
  4. Butter an eight by eight inch pan and pour the mixture into it.

Lynne's Cheesecake (Makes twelve to fourteen pieces)


24 ounces of softened cream cheese

1 jar of Marshmallow Fluff

2 eggs

3 tablespoons of flour

1 unbaked Graham Cracker crust

  1. Pre-heat the oven to 350 degrees.
  2. Mix cream cheese, Marshmallow Fluff, eggs and flour in a large bowl until it is a smooth texture.
  3. Pour this mixture into the pie crust shell and bake until for forty-five minutes or until you see the edges are brown.
  4. Turn off the heat to the oven and allow the pie to cool inside it for one hour. Be sure to open the door a crack to let the heat escape.
  5. Place the pie on a wire rack to cool down completely. Then, put it into the refrigerator for at least four hours. Serve.

Fluff Seven Minute Frosting (Makes enough to frost two eight to nine inch layers)


1 cup of Marshmallow Fluff

2 egg whites at room temperature

1 cup of sugar

1/4 teaspoon cream of tartar

1/8 teaspoon of salt

1/4 cup of water

1 teaspoon of vanilla extract

  1. In a double boiler pot over hot water (not boiling) pour in all ingredients except the vanilla.
  2. Using a hand mixer beat until you see soft peaks begin to form.
  3. Take mixture away from the heat and continue beating until it is stiff. Mix in the vanilla.

Whoopie Pies (Makes fifteen pies)


1 egg

1/3 cup of vegetable oil

1 cup sugar

2 cups of unsifted all purpose flour

1/3 cup unsweetened cocoa

1 teaspoon of baking soda

1/4 teaspoon of salt

3/4 cup of milk

1 teaspoon of vanilla

Filling (see below recipe)

  1. Pre-heat the oven to 350 degrees.
  2. Spread grease on two cookie sheets and put aside.
  3. At medium speed in a mixing bowl beat the egg and the vegetable oil.
  4. Add the egg into the mixture and watch for it to turn a pale yellow.
  5. In a second bowl, mix the flour, cocoa, baking soda and salt.
  6. Combine the milk and the vanilla in a measuring cup.
  7. Add the flour and milk, alternately to the egg and sugar. Be sure to begin and end with the dry ingredients.
  8. Take a tablespoon and use it to drop the dough onto the cookie sheet. Please make only six at a time because these piles of dough will spread quickly.
  9. Bake five minutes and put on a wire rack to cool down.
  10. When they are cool, use two cakes and filling to build the sandwiches.

Filling Recipe for Whoopie Pies


1/2 cup of butter

1 cup of Confectioners sugar

1 cup of Marshmallow Fluff

1 teaspoon of vanilla

  1. Mix all of these ingredients on medium speed in a bowl until they are fluffy and light.

Harvard Squares (Makes two dozen)


1/3 cup of butter

1 1/2 cup of Graham Cracker crumbs

1 jar of Marshmallow Fluff

1 can of evaporated milk

16 ounces of semi-sweet chocolate pieces

1 3 1/2 ounce can of flaked coconut

1 cup of walnuts

  1. Pre heat the oven to 350 degrees.
  2. Melt butter in a thirteen by nine inch pan and sprinkle cracker crumbs over in it.
  3. Melt Marshmallow Fluff and milk in a saucepan over a low heat. Stir continuously until it is smooth.
  4. Pour the melted mixture over the crumbs in the pan. Add the remainder of the ingredients and press down evenly.
  5. Bake for twenty five or thirty minutes or until you see it is light brown in color. Cool down completely.

Fruit Fluff Smoothie or Shake (Makes a single serving)


1 cup chilled fruit juice (orange, cranberry, grape, apricot nectar)

2 spoons of Marshmallow Fluff

3 ice cubes

  1. Blend ingredients together until they are smooth.

Marshmallow Fluff Treats (Makes twenty four squares)


1/4 cup of butter

1 jar of Marshmallow Fluff

5 cups of crispy rice cereal

  1. In a saucepan over low heat, melt the butter.
  2. Stir in Marshmallow Fluff and cook for five minutes.
  3. Take away from the heat and stir in crispy cereal until it is coated with the melted mixture.
  4. Press mixture evenly into a thirteen by nine inch buttered pan.
  5. When mixture is cool, cut into squares.

Chocolate Heath Fluff Treats


1 7 1/2 ounce jar of Marshmallow Fluff

1/2 stick of butter

5 cups of crispy rice cereal

1 1/2 tablespoons of cocoa

1 cup of Heath bits

  1. Put Marshmallow Fluff and butter in a microwave safe bowl.
  2. Microwave two ingredients on medium high for four and a half minutes. (This time is connected with a 900 watt microwave oven.)
  3. Stir the rest of the ingredients into the melted mixture.
  4. Pour into a buttered nine by thirteen inch dish. Cut into squares when cool.

Marshmallow Fruit Dip


1 package of Dream Whip

1/2 cup milk

8 ounces of softened cream cheese

1 small jar of Marshmallow Fluff

  1. Beat the cream cheese in a mixing bowl until it is smooth in texture.
  2. Make the Dream Whip according to the instructions on its package using the milk.
  3. Mix the cheese and the Dream Whip together.
  4. Pour in the Marshmallow Fluff and mix all of the bowl's contents together.
  5. This is a sweet dip for fruit.

Marshmallow Fluff Cake


1 cup of butter

2 cups of sugar

4 eggs

4 teaspoons of vanilla

1 1/2 cups of flour

1/4 cup of cocoa

1 jar of Marshmallow Fluff (7 1/2 ounces)

1/3 cup of butter

1/2 cup of cocoa

1/2 cup of pareve milk

1 teaspoon of vanilla

2 1/2 cups of powdered sugar

  • Cream the butter, sugar and the eggs.
  • Beat the vanilla, flour and cocoa into the mixture.
  • Pour all of the mixed ingredients into a greased nine by thirteen inch pan.
  • Bake at 350 degrees for thirty-five to forty minutes. Allow to cool.
  • Spread the Marshmallow Fluff on top of the cake.
  • Beat together the 1/3 cup butter, cocoa, pareve milk, vanilla and powdered sugar.
  • Spread this mixture on top of the Marshmallow Fluff. Serve.

Further Information on Marshmallow Fluff Treats:

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