Okay, just one more cookie recipe and then I promise we’ll return to your regularly scheduled programming. I swear that we have been eating more than just cookies every day (although not much more!), and there are plenty of non-sweets to share with you soon! But I wanted to squeeze these in before holiday baking winds down. Heck, I’ll probably continue churning out cookies that I’ve been wanting to try after next week, but so many people will be shifting to their post-New-Year’s-diets (sigh), and they’ll no longer be interested in seeing the sweet stuff.
Chocolate covered marshmallow cookies were one of my favorite treats as a child. My friends and I would head to the grocery store after school with our allowance money and make a beeline for the cookie aisle to buy some.
I had never had the homemade version until I made these, and there may be no going back to the store-bought version now! Homemade marshmallow? I mean, there is really no comparison there. Unbelievable. I may or may not have licked the whisk clean before washing the dishes. ;-). I made these cookies over the course of two days, which I think made it a little less daunting for me. I didn’t have any problems other than that I ran out of glaze before I was done coating all of my cookies, and I had to make another batch. They were best on the day they were made, but they’ve kept pretty well in airtight containers since then.
Chocolate Covered Marshmallow Cookies
Source: Use Real Butter, originally by Gale Gand
3 cups (375g) all purpose flour
1/2 cup (115g) white sugar
1/2 teaspoon salt
3/4 teaspoon baking powder
3/8 teaspoon baking soda
1/2 teaspoon ground cinnamon
12 Tablespoons (170g) unsalted butter, at room temperature
3 eggs, whisked together
homemade marshmallows, recipe follows
chocolate glaze, recipe follows
In a mixer with the paddle attachment, blend the dry ingredients. On low speed, add the butter and mix until sandy. Add the eggs and mix until combined. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat. Preheat the oven to 375°F. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 2-inche cookie cutter to cut out small rounds of dough. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
Line a cookie sheet with parchment or silicon mat. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours. If you want to decorate the mallows, sprinkle a topping on the glaze while it is still wet.
Yield: about 4 dozen cookies (using 2-inch cutter)
1/4 cup water
1/4 cup (85g) light corn syrup
3/4 cup (170g) sugar
1 Tablespoon powdered gelatin
2 Tablespoons cold water
2 egg whites , at room temperature
1/4 teaspoon pure vanilla extract
In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage – 235°F on a candy thermometer. Sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and carefully pour the syrup into the whites. Add the vanilla and continue whipping until stiff. Transfer to a pastry bag.
12 oz. (340g) semisweet chocolate
2 oz. (55g) cocoa butter or vegetable oil
Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.