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chocolate covered marshmallow cookies on a white countertop
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4.75 from 4 votes

Chocolate Covered Marshmallow Cookies

Homemade Chocolate Covered Marshmallow Cookies feature crisp, golden butter cookies, gooey marshmallows, and a rich chocolate glaze.  
Course: Cookies
Cuisine: American
Keyword: chocolate covered marshmallow cookies
Calories: 231kcal
Author: Barbara Bakes LLC

Ingredients

COOKIES

  • 3 cups 375grams/13.23oz all-purpose flour
  • ½ cup 112.5grams/3.97oz white sugar
  • ½ teaspoon salt
  • ¾ teaspoon baking powder
  • teaspoon baking soda
  • ½ 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:

  • ¼ cup water
  • ¼ cup light corn syrup
  • ¾ cup 168.76 grams/5.95oz sugar
  • 1 tablespoon powdered gelatin
  • 2 tablespoons cold water
  • 2 egg whites room temperature
  • ¼ teaspoon pure vanilla extract

CHOCOLATE GLAZE:

  • 12 ounces semisweet chocolate I also use dipping chocolate and eliminated the oil
  • 2 ounces cocoa butter or vegetable oil

Instructions

  • Cookies*In an electric mixer with the paddle attachment, blend the flour, sugar, salt, baking powder, soda, and cinnamon.
  • With the mixer on low speed, add the butter and blend until the mixture is like coarse sand.
  • Add the eggs and mix until combined.
  • Form the dough into a disk, wrap with cling film or parchment and refrigerate for at least 1 hour and up to 3 days.
  • When ready to bake, grease a baking sheet or line it with parchment paper or a silicone mat.
  • Preheat the oven to 375°F.
  • On a lightly floured surface, roll out the dough to ⅛-inch thickness. Use a 1 to 1 ½-inch cookie cutter to cut out small rounds of dough.
  • Transfer to the prepared baking sheet and bake for 10 minutes or until light golden brown. Let cool to room temperature.
  • Meanwhile, prepare the homemade marshmallows. 
  • When the cookies are cool, pipe a kiss of marshmallow onto each cookie. Let them set at room temperature for 2 hours.
  • Meanwhile, prepare the chocolate glaze. 
  • Line a cookie sheet with parchment or a silicone mat.
  • One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
  • Use a fork to remove the cookies from the glaze and let excess chocolate drip back into the bowl.
  • Place the glazed cookies 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 the marshmallow-topped cookies in a 350°F 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°F on a candy thermometer.
  • Place the cold water in a small bowl and sprinkle the gelatin on top. Let the gelatin “bloom” for about 5 minutes, until it reaches an applesauce-like consistency.
  • Remove the syrup from the heat and stir in the gelatin mixture. 
  • In an electric mixer with a whisk attachment, beat the whites until soft peaks form. With the mixer running, gradually pour the syrup into the whites.
  • Add the vanilla and continue whipping until stiff and shiny.
  • Transfer to a pastry bag.
  • CHOCOLATE GLAZE:Melt the 2 ingredients together in a double boiler or a bowl set over a pot of barely simmering water.

Notes

*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
Dipping Chocolate (melting wafers)

Nutrition

Serving: 1g | Calories: 231kcal | Carbohydrates: 26g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 39mg | Sodium: 144mg | Fiber: 1g | Sugar: 12g