Daring Baker Mallows and Milan Cookies

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Daring Baker Mallows and Milan Cookies Collage
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.

One of my favorite things to bake is cookies. So I was thrilled with this month’s DB challenge. We could choose to make one or both of the cookies. I knew immediately, despite being in the middle of a kitchen remodel, that I would be making both.

Daring Baker Mallows and Milan Cookies Collage
I had never made marshmallows before so I was a bit nervous about making the Mallows and feared that they might fall apart when dipped in the chocolate. But luck was on my side and the marshmallows set up beautifully and the cookie held together perfectly in the chocolate. My entire family loved this cookie! This recipe is a bit time consuming, but not difficult and definitely worth the effort.

A collage of Daring Baker Mallows and Milan Cookies
The Milans were also a big hit, but different than I expected. I don’t ever buy the Pepperidge Farm Milanos, so I wasn’t expecting the cookie to be so thin and crispy. I decided to substitute orange oil for the lemon extract and the result was wonderful! My son said it tasted like the chocolate oranges at Christmas only crunchy. Again, this recipe is time consuming, but not difficult. It makes a lot of cookies.

Thanks Nicole for such a fun and delicious challenge!

Mallows Cookies

Ingredients:

  • 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 (I eliminated this)
  • 12 tablespoons (170grams/ 6 oz) unsalted butter
  • 3 eggs, whisked together
  • Homemade marshmallows, recipe follows
  • Chocolate glaze, recipe follows

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

Chocolate glaze:

  • 12 ounces semisweet chocolate (I used dipping chocolate and eliminated the oil)
  • 2 ounces cocoa butter or vegetable oil

Directions:

In a mixer with the paddle attachment, blend the dry ingredients.

On low speed, add the butter and mix until sandy.

Add the eggs and mix until combine.

Form the dough into a disk, wrap with clingfilm or parchment 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 silicon mat.

Preheat the oven to 375 degrees F.

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.

Transfer to the prepared pan and bake for 10 minutes or until light golden brown. 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 silicon mat.

One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.

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:

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.

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:

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

This recipe makes double the amount of shortbread cookie base that you need for the amount of marshmallow and chocolate, so I only made half a batch of the cookie base.

Recipe courtesy Gale Gand, from Food Network website

Mallows Cookies

Ingredients:

  • 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 (I eliminated this)
  • 12 tablespoons (170grams/ 6 oz) unsalted butter
  • 3 eggs, whisked together
  • Homemade marshmallows, recipe follows
  • Chocolate glaze, recipe follows

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

Chocolate glaze:

  • 12 ounces semisweet chocolate (I used dipping chocolate and eliminated the oil)
  • 2 ounces cocoa butter or vegetable oil

Directions:

In a mixer with the paddle attachment, blend the dry ingredients.

On low speed, add the butter and mix until sandy.

Add the eggs and mix until combine.

Form the dough into a disk, wrap with clingfilm or parchment 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 silicon mat.

Preheat the oven to 375 degrees F.

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.

Transfer to the prepared pan and bake for 10 minutes or until light golden brown. 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 silicon mat.

One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.

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:

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.

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:

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

This recipe makes double the amount of shortbread cookie base that you need for the amount of marshmallow and chocolate, so I only made half a batch of the cookie base.

Recipe courtesy Gale Gand, from Food Network website

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