Chocolate Covered Marshmallow Cookies
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!
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
Marshmallow yield. This makes a generous batch, and you'll likely have some left after two layers on 16 cookies. It can't be saved once it starts setting, so pipe any extra onto a parchment lined tray as plain marshmallows. Leave them uncovered for a few hours, then toss in cornstarch and powdered sugar.
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.
Nutrition
Serving: 1cookieCalories: 205kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 79mgPotassium: 74mgFiber: 1gSugar: 21gVitamin A: 153IUCalcium: 15mgIron: 1mg
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