Chocolate Covered Marshmallow Cookies
Can’t decide between cookies and marshmallows? Why choose? These chocolate-covered marshmallow cookies combine a crisp, buttery base with a fluffy, thick layer of homemade marshmallow and a chocolate coating. They’re the perfect blend of textures and flavors for when you want it all!
A quick look
- Texture: Crisp, buttery cookies topped with fluffy marshmallow and coated in smooth chocolate.
- Flavor: A balance of butter, sweet marshmallow, and velvety chocolate.
- Time: There’s a wee bit of assembly required, but it’s worth it!
Mallowpuffs, Mallomars, or Melocakes?
This treat exists almost everywhere under a different name. In New Zealand they’re mallowpuffs. In the US, the closest thing on the shelf is Mallomars. In Belgium, where I grew up, we called them melocakes, and in the UK you’ll know the same idea as a Tunnock’s teacake.
Whatever you call them, the appeal is the same: a crisp cookie, a cloud of marshmallow, and a chocolate shell that cracks when you bite it.
There are three separate components here, but none of them are difficult. The trickiest part is getting the marshmallow into piping bags before it starts to set, so I always have two bags standing ready in glasses before I begin. For the cookie base I use my small batch sugar cookie recipe, a no chill dough that holds its shape and doesn’t spread.
Marshmallows without corn syrup
I make my marshmallows without corn syrup – that’s pretty standard in NZ but I know for my US readers corn syrup is often featured. It’s used to prevent crystalization of the sugar when making the initital sugar syrup. However, you can avoid crystalization in other ways, like by not stirring the sugar syrup as it’s boiling, so corn syrup is not actually needed.
Ingredients
Here’s a run down of what you need. Find the ingredient amounts in the printable recipe card at the bottom of this post.
Equipment
- Circle cookie cutter
- Rolling pin
- Electric mixer
- Candy thermometer
- Stand mixer with whisk attachment
- Piping bags
My #1 Tip for Layered Marshmallow Layers
Start with one thin marshmallow layer on all the cookies, then circle back for a second layer. This gives the marshmallow time to slightly set, making it easier to pipe neat, defined shapes.
How to Make Them
Cream butter and sugar until fluffy, then mix in egg yolk, vanilla, baking powder, and salt. Add flour to form a crumbly dough that holds together when pressed. Roll out the dough between two sheets of parchment, then cut into rounds using a cookie cutter. Re-roll scraps as needed. Bake the cookies until lightly golden, then transfer to a cooling rack to cool completely.
Tips for rolling the cookie dough
The cookie dough will be crumbly at first. To roll, start by pressing it firmly into a mound with your hands to help it hold together. The warmth from your hands helps the butter in the dough soften slightly, making it easier to work with.Roll it between two sheets of parchment paper to prevent sticking and keep it together. Fix any cracks by gently pressing them together, and when re-rolling scraps, press them into a solid mass before rolling again. Avoid adding extra flour, as it can dry out the dough further.
The marshmallow and assembling
Dissolve gelatin in water in a stand mixer bowl. Meanwhile, heat water, sugar, and salt in a saucepan to make the sugar syrup. Test it with a candy thermometer until it reaches firm ball stage, around 242°F / 116°C – 245°F / 118°C. Drizzle the hot syrup into the gelatin while whisking on low speed, then increase to high and whip until fluffy.
How to test marshmallow syrup without a candy thermometer
- Fill a bowl with very cold water. It should be close to ice cold for accuracy.
- Once your sugar syrup has been cooking, drop a small amount into the cold water.
- Use your fingers to gather the cooled syrup from the bottom of the bowl. If the syrup forms a soft, malleable ball that holds its shape until pressure is applied and then flattens, it’s in the firm ball stage.
Transfer the marshmallow mixture to a piping bag and pipe a layer onto each cookie. Let it set slightly before adding a second and third layer for height.
Melt chocolate until smooth. Dip the marshmallow-topped cookies into the chocolate and place them on a cooling rack. Let them set for a few hours before serving.
Browse more cookie recipes
I’ve got a growing collection of cookie recipes on the blog! Here are some of my favorites.
Chocolate Covered Marshmallow Cookies
Ingredients
- 85 g butter softened to room temperature
- 65 g granulated sugar
- 1 large egg yolk
- 1/2 tsp vanilla
- 1/4 tsp baking powder
- 1/8 tsp salt
- 156 g all-purpose flour
Marshmallow
- 10 g powdered gelatin
- 120 g cold water
- 200 g granulated sugar
- 1/8 teaspoon salt
- 3/4 teaspoons vanilla extract or paste
Chocolate
- 1 teaspoon coconut oil
- 200 g semi-sweet chocolate chips or milk chocolate
Instructions
Cookie base
- Preheat the oven to 350°F (180°C) and line a cookie sheet with parchment paper.
- In a medium bowl, cream the butter and sugar with an electric mixer until light and fluffy. Beat in the egg yolk, vanilla, baking powder, and salt. Add the flour and mix to a crumbly dough. It should hold together easily when pressed in your hand.
- Form the dough into a mound and place it on a sheet of parchment. The warmth from your hands softens the butter slightly and makes it easier to work with. Add a second sheet on top and roll to 1/4 inch (1/2 cm) thick. Cut out rounds with a 2.5 inch (6cm) cutter. Re roll and cut any scraps.
- Bake, spaced about 3/4 inch (2cm) apart, for around 12 minutes, until just lightly golden. Cool completely in a single layer on a wire rack. They must be fully cool before topping.
Marshmallow and assembling
- Stand two piping bags in tall glasses and fold the tops down to widen the openings. Fit them with large round tips, or if you’re using disposable bags, snip the ends once they’re filled.
- In the bowl of a stand mixer, combine 60g (1/4 cup) of the cold water with the gelatin. Leave it to bloom while you make the syrup.
- Combine the remaining 60g (1/4 cup) water, the sugar, salt, and lemon juice if using in a small saucepan. Stir gently over medium high heat just until the sugar dissolves, then stop stirring completely. Brush down the pan sides with a wet pastry brush, or cover with a lid for the first minute of boiling. Cook, without stirring, until the syrup reaches 242°F to 245°F (116°C to 118°C).
- Fit the whisk attachment and start the mixer on low. Drizzle the hot syrup down the side of the bowl into the gelatin, then increase to high speed. Whip for about 5 to 7 minutes, until thick, glossy, and roughly tripled in volume. Go by feel rather than the clock: the marshmallow should hold a peak that curls over softly at the tip, and the outside of the bowl should still feel warm. Once the bowl cools, the marshmallow is setting and won’t pipe cleanly. Add the vanilla near the end.
- Working quickly, divide the marshmallow between the two piping bags. Pipe a thin first layer onto every cookie, then return to the first cookie and add a second layer. This short gap lets each layer firm up enough to support the next.
- Let the topped cookies sit for at least 40 minutes before dipping.
Chocolate coating
- Combine the chocolate and coconut oil in a deep, narrow microwave safe bowl. Melt in 20 to 30 second bursts, stirring after each one. Stop while a few pieces are still visible and stir until the residual heat melts them. The chocolate should feel barely warm, around 90°F to 95°F (32°C to 35°C). Anything hotter will melt the marshmallow.
- Dip each cookie, pushing it well down into the chocolate. Lift it out upside down and give it a gentle shake to shed the excess, then set it on a wire rack. Leave at room temperature for 3 to 4 hours to firm up.
Notes
Peppermint marshmallow cookies
For a peppermint marshmallow instead of vanilla, swap the vanilla extract with 1/2 a teaspoon peppermint extract.Cup conversions
Both US cup conversions and metric are provided. Use the toggle to switch between the two. For best results I recommend using grams.How to test marshmallow syrup without a candy thermometer
- Fill a bowl with very cold water. It should be close to ice cold for accuracy.
- Once your sugar syrup has been cooking, drop a small amount into the cold water.
- Use your fingers to gather the cooled syrup from the bottom of the bowl. If the syrup forms a soft, malleable ball that holds its shape until pressure is applied and then flattens, it’s in the firm ball stage.
More notes
- Dough Consistency: The cookie dough is crumbly at first but will hold together when pressed. Avoid adding extra flour to keep the texture just right.
- Piping Marshmallow: Work quickly when transferring the marshmallow mixture to piping bags, as it begins to set fast. Prepare your bags in advance.
- Chocolate Coating: Use a little coconut oil when melting chocolate for a smoother, shinier finish. Ensure the chocolate isn’t too hot before dipping to avoid melting the marshmallow.
- Room Temperature: Store the cookies in an airtight container for up to 3 days, away from direct sunlight or heat, to prevent the chocolate from melting.
- Refrigeration: If you live in a warmer climate, refrigerate the cookies in an airtight container for up to 5 days. Allow them to come to room temperature before serving for the best texture and flavor.
- Freezing: These cookies can be frozen. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container or bag with parchment paper between layers. Freeze for up to 1 month. The marshmallow doesn’t freeze hard, so you can enjoy these frozen or thaw them before eating.
Hope you love this recipe as much as I do!