Prepare butter cookies according to recipe.
Once your butter cookies are fully cooled and your homemade marshmallow is ready for piping, you can assemble the cookies. Place cookie bases on parchment lined cookie sheets.
Pipe a kiss of marshmallow onto the top of each cookie. The marshmallow will spread after it is piped, so leave a ¼ inch border around the edge of the cookie so the marshmallow has room to spread.
Let this dry for one to two hours. The marshmallow should be firm before adding the chocolate glaze. To glaze your cookies, drop them one by one into the bowl of warm melted chocolate over a double boiler.
Use a fork to carefully turn the cookies to coat all sides, then lift them out and let any excess chocolate drip back into the bowl. Place the dipped cookie on the parchment-lined baking sheet. Repeat with the rest of the cookies.
Once all cookies have been dipped and the chocolate is set, drizzle a pretty design on the tops with extra chocolate. Let the chocolate set completely before serving.