Chocolate Covered Marshmallow Cookies

Recipe courtesy Gale Gand

Show: Sweet DreamsEpisode: Better Than Store Bought

Picture of Chocolate Covered Marshmallow Cookies Recipe Photo: Chocolate Covered Marshmallow Cookies Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 14 Reviews
Total Time:
25 min
Prep
10 min
Inactive
5 min
Cook
10 min
Yield:
about 2 dozen cookies
Level:
--
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 3 cups flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 3/8 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 12 tablespoons butter
  • 3 eggs, whisked together
  • Homemade marshmallows, recipe follows
  • Chocolate glaze, recipe follows

Directions

Blend the dry ingredients in a mixer fitted with a paddle attachment. Add the butter and mix on low speed until sandy. Add the eggs and mix to combine. Form the dough into a disk, wrap 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 nonstick baking mat. Heat the oven to 375 degrees F.

On a lightly floured 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.

Pipe a "kiss" of marshmallow onto each cookie. Let set at room temperature for 2 hours.

Line a cookie sheet with parchment or a nonstick baking mat. One at a time, gently drop the marshmallow-topped cookies into the hot 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.

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.

Homemade marshmallows:

  • 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
  • 1/4 teaspoon pure vanilla extract

Homemade Marshmallows: 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. Meanwhile, 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 pour the syrup into the whites. Add the vanilla and continue whipping until stiff. Transfer to a pastry bag.

Chocolate glaze:

Chocolate Glaze: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

Print Recipe

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

Newest Ratings and Reviews

Read all 14 reviews

  • on December 24, 2011

    Flag

    I am an experienced baker and I made this cookie recipe twice to make sure I didn't miss anything. Sorry to say it was a huge disappointment both times. The three cups of flour to one-half cup of sugar is not very cookie-like and isn't sweet enough to carry the marshmallow and chocolate. Very biscuit like. The marshmallow recipe is OK and the chocolate coating never dried or got hard - I could not serve these cookies. The recipe also made over 4 dozen 1" cookies.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 22, 2010

    Flag

    I followed the cookie part of the recipe, used store-bought marshmallows (to save time and tempered some semi-sweet chocolate (instead of adding oil. Tempered chocolate will not stick to your fingers once it is set. It was AWESOME! I have to warn you the dough makes plenty of cookies. I made 43 1" cookies for half the recipe. Froze the other half for next week's treat and I'll probably make my own marshmallows next time.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 17, 2010

    Flag

    Lemme say that my version of this recipe was quite special. I totally and completely veganized it (no eggs/no dairy/NO GELATIN
    The cookie dough is not the kind I'd go eating plain, and with store bought marshmallows (sara's, which are square and vegan you end up with a funny looking square lump under the chocolate. OH WELL. Cause they taste awesome! Brought these to my volunteer workplace for Christmas on a plate with other vegan goods (cream cheese brownies anyone??! : And got thumbs up from the omnivores. Will make again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google