Marshmallow Cookies with Chocolate Drizzle

adapted from marthastewart.com

Ingredients:

  • Marshmallow Cookies with Chocolate Drizzle1 cup plus 8 tablespoons all-purpose flour (spooned and leveled), separated
  • 2 tbs cocoa powder
  • 1/2 teaspoon coarse sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 tsp cayenne pepper
  • 6 tablespoons unsalted butter, room temperature
  • 6 tablespoons packed light-brown sugar
  • 2 large eggs
  • 9 large marshmallows, halved, or 18 as noted below*
  • 12 ounces semisweet chocolate, coarsely chopped

*I used Kraft’s large peppermint swirled marshmallows, which are large and not as high as regular marshmallows – no need to cut in half.

Directions:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds.
  • In a medium bowl, whisk together flour, cocoa powder, salt, baking soda, baking powder, cinnamon and cayenne.
  • 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.
  • Add flour mixture and beat on low speed 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.
  • Bake until dry and set, about 7 minutes, rotating sheets halfway through.
  • Remove from oven and top each cookie with a marshmallow half. Bake until marshmallows are soft, 2 minutes.
  • Remove from oven and, with a metal spatula, gently flatten each marshmallow, being careful to keep within border of cookie edge.
  • Let cookies cool completely on sheets on wire racks.
  • Place chocolate in a medium heatproof bowl set over a saucepan of simmering water. Stir until melted, 2 minutes.
  • Remove bowl from pan and let cool slightly before handling.
  • Place chocolate in a decorating bottle with frosting tip, or in pastry bag with frosting tip. Be careful – chocolate is hot.
  • Drizzle chocolate on top of marshmallow. Let cool.

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