Chocolate Marshmallow Cookies a Homemade Alternative to Mallomars

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My daughter loves chocolate and marshmallow so I checked out Martha Stewart’s website looking for a recipe that she would enjoy. I found this recipe for Chocolate-Covered Marshmallow Cookies. It comes from the September 2010 Everyday Food magazine.

I love Everyday Food, I have liked every recipe that I have tried and it is nice to get a whole new set of recipe ideas every month, (10 times a year). It is also available as an app for the iPad, I am currently a subscriber to Everyday Food and Living, and have tried the iPad app free versions of the magazine but I am disappointed they don’t offer a discount for people who are subscribers. I don’t want to pay for an e-copy of the magazine that I already have paid for. I don’t know if there is much difference between the printed copy and the e-copy so I don’t know if it worth paying for both, (I am guessing it isn’t). Back to the recipe.

Ingredients

  • 1/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled), plus more for working
  • 1/4 cup plus 2 tablespoons whole-wheat flour (spooned and leveled)
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, room temperature
  • 3 tablespoons packed light-brown sugar
  • 1 large egg
  • 9 large marshmallows, halved
  • 9 ounces semisweet chocolate, coarsely chopped

Directions

Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flours, salt, baking soda, baking powder, and cinnamon. In a large bowl, using an electric mixer, beat butter and brown sugar on high, scraping down bowl as needed, until light, 4 minutes. Add egg and beat to combine, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat until combined.

Drop dough by tablespoonfuls, 3 inches apart, onto two parchment-lined baking sheets. With the bottom of a measuring cup dipped in flour, flatten cookies to 2 inches in diameter.

This is where I differed with the recipe. The first time I made the recipe I found it difficult to judge the size of my cookie base, so this time I decided to roll the dough and cut with a 2 inch cookie cutter. It made the cookies more consistant in size, but I think next time I would flatten the cookies a little more. Also when using the cookie cutter I ended up with 23 cookies and needed 12 marshmallows.

Bake until dry and set, about 7 minutes, rotating sheets halfway through.

Remove from oven and top each cookie with a marshmallow half. I put sticky side down, I don’t know if this matters, but I think it makes it melt more evenly. I also think if you want more marshmallow you could skip cutting the marshmallow and use a whole one per cookie. Bake until marshmallows are soft, 2 minutes.

You can see in this picture that the marshmallows are puffed slightly and are rounder looking then before they were put in the oven. Remove from oven and, with a metal spatula, gently flatten each marshmallow.

Let cookies cool completely on sheets on wire racks.

Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted, 2 minutes. Remove bowl from pan.

The recipe calls for you to set cookies on a metal rack after covering in chocolate. Last time I made them I found that the chocolate around the metal rack making it difficult to remove from the rack so this time I set wax paper on the rack and then the chocolate-covered cookie.

Place one cookie at a time on tines of a fork (below), submerge in chocolate, then tap fork on edge of bowl to remove excess.

Place on wire rack set over a baking sheet. Let cookies set in refrigerator, about 10 minutes.

I am not normally a fan of chocolate and marshmallow cookies, but I really liked these. You could also go another step further and make your own marshmallows for an all out home-made cookie. They are similar to Mallomars only much better tasting. An interesting fact that I found when checking the spelling of Mallomars is that they are only available from October to March and are made here in Canada. If you are craving Mallomars in the off season this is an excellent replacement.


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