Phewf, now that title sure was a mouthful! But then, so are these bits of deliciousness, and this huge ass recipe for that matter. Read the whole recipe before you begin because it’s LONG. I made these cookies in three parts over three days since I have a baby and a toddler at home, which means I can only bake for about 1 hour at a time including prep and clean up.
Day 1 was making the cookie dough. (10 minutes)
Day 2 was rolling out the cookie dough, baking it, making the marshmallow, piping it out, and leaving it to set. (1 hr)
Day 3 was dipping the cookies in chocolate. (20 minutes)
I stole this recipe from the Food Network by Gale Gand and tweeked it a bit. I mean a LITTLE bit. The recipe is pretty good as it is, but I have a really hard time keeping to recipes!
Cookie-Ingredients
3 cups flour
1/3 cup sugar
1/2 teaspoon salt
3/4 teaspoon baking powder
pinch baking soda1/2 teaspoon ground cinnamon12 tablespoons butter
3 eggs, whisked together
Homemade marshmallows, recipe follows
1 cup melted Chocolate or 2 cups chocolate chips
*1/2 cup icing sugar (confectioner’s sugar) for dusting.
Cookie-Directions
Blend the flour, sugar, salt, baking powder, baking soda and cinnamon in a mixer fitted with a paddle attachment.
Add the butter and mix on low speed until it looks like sand or cornmeal-ish texture.
Add the whisked eggs and mix to combine. I kept mixing the dough in my mixer and it didn’t come together. So I dumped it all out on my counter and kneaded it a bit until it came together. It took about 3 minutes.
Form the dough into a disk, wrap and refrigerate at least 1 hour and up to 3 days. I had way too much dough because I made my cookies small (about 2 cm diameter, 1/8 inch thick), so I used 3/4 of the dough and threw the rest into the freezer.
When ready to bake, line a cookie sheet with parchment paper or a nonstick baking mat. Heat the oven to 375 degrees F.
*On a lightly “floured” (remember to use the icing sugar here!) surface, roll out the dough to 1/8-inch thickness. Use a cookie cutter to cut out small rounds of dough, 1 to 1 1/2 inches. Transfer to the prepared pan and bake until light golden brown, about 10 minutes. Let cool to room temperature. Watch your first batch. My oven runs hot so I only had to bake the cookies for 8 minutes. 9 minutes made them too crispy, and 10 minutes burned them.
Pipe marshmallow onto each cookie and cover with another cookie. Let set at room temperature for 2 hours. My husband and my little girl ate one right away. Soft gooey marshmallow on a cookie is delicious!
Excuse the messy house in the background! I'd like to give some excuse for how messy we are, but I have none.
Line a cookie sheet with parchment or a nonstick baking mat. I covered a portion of my counter with saran wrap instead. Make sure not to leave any wrinkles in the saran wrap! My counter is granite or marble, I can never remember, so saran wrap sticks to it like glue.
One at a time, gently lower the cookies into the warm chocolate. 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.
My girl being very happy to get her cookie 🙂
Can you see the saran wrap??
Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.
Marshmallow – Ingredients
1/4 cup water
1/4 cup light corn syrup
3/4 cup sugar
1 tablespoon powdered gelatin
2 tablespoons cold water
2 egg whites
1/2 teaspoon orange blossom water
Combine the water, corn syrup, and sugar in a saucepan, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer. If you don’t have a candy thermometer, or have one that doesn’t measure heat well like I do, then get a spoon and drip a small bit into a very cold glass of water. If drip forms a ball that is squishy (that’s a technical term) when you..uh..squish it, then you’re at the soft ball stage.
Meanwhile, sprinkle the gelatin over the cold water, stir it, and let dissolve.
Remove the syrup from the heat, add the gelatin, and mix.
Whip the whites until soft peaks form and pour the syrup into the whites.
Add the orange blossom water and continue whipping until stiff. Don’t worry, the mixture WILL stiffen up. Just keep your mixer cranked on high until it does.
Transfer to a pastry bag and pipe onto cookies. It’s easier to get the soft marshmallow in the bag if you stick the bag in a cup or something to hold it up.
I had extra marshmallow left over so I made letters for our names. I love piping!
Chocolate coating – Ingredients
2 cups milk chocolate chips
Chocolate coating – Directions
Put the chocolate chips in a microwavable bowl and microwave for 40 seconds, then stir.
Repeat the micorwaveing step in 10 second increments until you get your desired consistency.
NOTE: some people add butter or oil to the mixture in order to thin out the chocolate mixture but I didn’t. I wanted a thick coating on my cookies.
Enjoy!!
Cheryl
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