Filed Under: Chocolate, Cookie, cookie recipe, Dessert, Holiday, holiday baking, Recipes

Chocolate-Covered Marshmallow Cookies

A homemade take on a delicious childhood favourite.

December 8th, 2015

RICARDO, Best Cookies

Kind of like s'mores, but kind of not, these cookies are cute and delicious. Perfect to leave out for Santa, for packing in school lunches or just because adorable desserts are awesome.
Servings
2 to 3 dozen
Prep Time
40 minutes
Cook Time
10 minutes per batch
Ingredients
  • Shortbread Cookies

  • ¾ cup (105 g) unbleached all-purpose flour
  • ¼ cup (55 g) sugar
  • ½ tsp (2.5 ml) baking powder
  • ¼ tsp (1 ml) salt
  • ¼ cup (55 g) cold unsalted butter, diced
  • 1 egg
  • ½ tsp (2.5 ml) vanilla extract
  • Marshmallows

  • 1 tbsp (15 ml) powdered gelatin
  • ¼ cup (60 ml) water
  • ½ cup (105 g) sugar
  • ¼ cup (60 ml) light corn syrup
  • ½ tsp (2.5 ml) vanilla extract
  • Chocolate Coating

  • 8 oz (225 g) dark chocolate, chopped
Directions
  1. MAKE SHORTBREAD COOKIES: In a food processor, combine the flour, sugar, baking powder and salt. Add the butter and pulse until the mixture is crumbly. Add the egg and vanilla. Pulse again until the dough just starts to hold together. With your hands, shape into a disc and cover with plastic wrap. Refrigerate for 30 minutes.

  2. With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.

  3. On a floured work surface, roll out the dough into a -inch (3 mm) thick sheet. Cut the cookies using a round 1 ¾-inch (4.5 cm) cookie cutter. Place the cookies on the baking sheet.

  4. Bake for about 10 minutes or until the cookies are lightly golden brown. Let cool.

  5. MAKE MARSHMALLOWS: In a small saucepan, sprinkle the gelatin over the water and let bloom for 5 minutes.

  6. 6 Add the sugar. Melt over low heat, stirring until the sugar and gelatin have completely dissolved.

  7. Pour into a large bowl. Add the corn syrup and vanilla. With an electric mixer, beat for about 10 minutes or until it forms a soft meringue.

  8. With a pastry bag filled with the meringue and fitted with a plain round tip ¾ inch (2 cm) in diameter, top each cookie with a thick layer of meringue. Allow to set for 30 minutes at room temperature.

  9. COAT WITH CHOCOLATE: In a bowl placed over a double boiler or in the microwave oven, melt 5 oz (140 g) of the chocolate. Remove from the double boiler or microwave oven and add the remaining chocolate. Stir until the chocolate is smooth. If needed, return to the double boiler or microwave oven if the chocolate has not completely melted. Be careful not to overheat the chocolate, since it may bloom as it cools.

  10. Dip the cooled cookies, marshmallow side down, in the chocolate. Flip to coat the other side and remove from the chocolate with a fork. Shake to remove any excess chocolate.

  11. Place the cookies on a lightly oiled wire rack, on a baking sheet lined with parchment paper or on a silicone mat. Refrigerate for about 30 minutes. Serve at room temperature.

Chocolate-Covered Marshmallow Cookies
Christian Lacroix

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