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Daring Bakers’ July Challenge ~ Chocolate Covered Marshmallow Cookies

July 27, 2009

The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

OH YES!  OH YES!  OH YES!

 I don’t ever buy these cookies….. seriously, i’d eat the whole box!

It’s a good thing they’re not super quick and simple to make or else we’d I’D be in trouble!  I am in love with them!

July 281

I don’t think that i whipped my Marshmallow long enough.  It held it’s shape even when I covered it chocolate but it’s texture was a lot more meringue like than marshmallow like.  (it’s also 31 degrees outside today…not sure if this played a part or not)

July 295

I wasn’t very careful when i dipped them in the chocolate…again, 31 degrees outside today!

July 297

I realize we’re super blurry here!   This is just how everythings looks after you’ve had too much marshmallow goodness!

July 296

Mallows(Chocolate Covered Marshmallow Cookies)

Recipe courtesy Gale Gand, from Food Network website

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Homemade marshmallows:
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.

Chocolate glaze:
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

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

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7 Comments leave one →
  1. July 27, 2009 1:16 pm

    These look great. I don’t think the heat set you back too much 🙂

  2. July 27, 2009 2:32 pm

    Welcome to Daring Bakers, and congrats on a first challenge perfectly done! Your Mallows look awesome!

  3. Julie permalink
    July 27, 2009 2:33 pm

    Yum, great job!!

  4. July 27, 2009 6:22 pm

    Your mallows look delicious to me!! Great job!

  5. July 27, 2009 11:33 pm

    Great first challenge…your cookies are beautiful!

  6. July 28, 2009 11:54 pm

    Great job for first time!! all the best!

  7. July 29, 2009 3:58 pm

    Yum!! Beautiful job with your first challenge =D.

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