Daring Bakers -- Marshmallow Cookies

Ok, so I'm a few days late for my Daring Bakers challenge this month. I have just been really busy on the nights and weekends lately and haven't had much of a chance to bake. Plus, I was on vacation when the challenge was revealed and didn't even remember to check the Daring Bakers website until a week after I got back. Anyway, enough excuses. This month's challenge was to make Chocolate covered marshmallow cookies and/or milan cookies. I opted for just one, since it was hard enough for me to get that done semi-on time.

The recipe was for a cinnamon cookie base with a vanilla marshmallow and chocolate glaze. I wanted to switch it up a bit, so I made a mint chocolate cookie base with a peppermint marshmallow filling and mint chocolate (dark) glaze.

These were quite tasty! However, the recipe said that it makes 2 dozen?! Look at my picture below of the hundred or so chocolate cookie circles that came from one batch! I think they meant closer to 20 dozen! However, the marshmallow and chocolate did not make enough to cover all of the cookies. Unfortunately the cookies, if eaten by themselves, tasted like dog biscuits to me. I guess there's just not enough sugar in them to stand alone. So, since I ran out of marshmallow I just covered the remaining chocolate cookies with chocolate.

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She choseChocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

LOTS of cookie dough circles

Arranged on a cookie sheet (they did not need that much spacing, they spread VERY little).

Boiling the water, sugar, and corn syrup for the marshmallow

Blooming the gelatine

Baked cookie circles with piped peppermint marshmallow

Coated with chocolate!

Cross sections of a finished cookie

PS -- Homemade marshmallows are AWESOME and worth the effort! Plus, you can flavor them any way you like, coat them in coconut or chocolate, etc. Make some for yourself!

Recipe (my alterations are in pink):

Mallows(Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies

• 3 cups (375grams/13.23oz) all purpose flour *2/3 cups all purpose flour and 1/3 cup cocoa powder

• 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 *omitted, added 1/4-1/2 teaspoon peppermint extract
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. 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.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. 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:
• 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 *substituted peppermint extract, and probably added an extra 1/2 teaspoon or so (I like it really minty)

1. 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.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.

Chocolate glaze:
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil *added some peppermint extract, just a splash

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