Chocolate Covered Marshmallow Cookies

I have been wanting to try these cookies for months.  I could have made them at any time of course, but from the first moment I saw them, I imagined baking them for my holiday treat packages.  Decorated with festive non-pareils, they just seemed to exude a playful holiday appearance.  I knew the chocolate glaze wouldn’t hold up for shipping far away, but I did add them to the 12 bags we delivered locally.  They seemed like the perfect cookie to round out the treats included because of course, chocolate must always be somehow included!

I was pretty amazed at how easy these were to make and assemble.  The only real issue I had was simply that the number of cookies did not match the amount of marshmallow, or the amount of chocolate glaze.  I ended up with something like six dozen cookies after reusing the dough scraps.  I had enough marshmallow to top about six dozen of the cookies.  The glaze wasn’t enough, so I had to make an extra half batch to finish covering them.

I wasn’t disappointed about having a few leftover cookies though – these little cookie bases were fantastic on their own!  I’m normally not one for plain cookies like this, but the tender wafer with just a hint of cinnamon was absolutely wonderful.  Perfect for snacking on while you finish baking 🙂

They were every bit as cute and yummy as I had hoped, and definitely lived up to my expectations!  Not only would they be popular with kids, I think they would be a really fun project to make with kids as well.  I can’t wait to make them with Andrew someday!

Chocolate Covered Marshmallow Cookies
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For the cookie base:
3 cups all-purpose flour
½ cup sugar
½ tsp. salt
¾ tsp. baking powder
3/8 tsp. baking soda
½ tsp. ground cinnamon
12 tbsp. unsalted butter, slightly chilled
3 large eggs

For the marshmallows:
¼ cup water
¼ cup corn syrup
¾ cup sugar
1 tbsp. powdered gelatin
2 tbsp. cold water
2 egg whites, at room temperature
¼ tsp. vanilla extract

For the chocolate glaze:
12 oz. semisweet or dark chocolate, coarsely chopped
2 oz. of cocoa butter or vegetable oil

To make the cookie base, in the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients and mix on low speed to blend.  Add the butter and mix on low speed until sandy.  Whisk the eggs together in a small bowl, then add to the dough and mix on low speed to incorporate.  Form the dough into a ball, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 3 days).

When ready to bake, preheat the oven to 375° F.  Grease a cookie sheet, or line sheet with parchment paper or a silicon baking mat.  Roll the dough out to 1/8″ thickness on a lightly floured surface.  Use a 2-inch round cookie cutter to cut out rounds of the dough and transfer them to the prepared baking sheet.  Bake for about 10 minutes or until light golden brown.  Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

To make the marshmallow, combine the water, corn syrup and sugar in a medium saucepan and bring to a boil.  Meanwhile, sprinkle the gelatin over the cold water in a small bowl.  Set aside and let dissolve.  Continue heating the sugar mixture in the pan until it reaches the soft-ball stage (235° F on a candy or instant-read thermometer).  Remove the syrup from the heat, add in the softened gelatin, and mix to combine.

In the clean, dry bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form.  Pour the syrup and vanilla extract into the egg whites and continue whipping until the stiff peaks form.  Transfer the mixture to a pastry bag and pipe dollops of marshmallow onto the cooled cookie bases.  Let set at room temperature for 2 hours.

To make the chocolate glaze, combine the chocolate and the oil in a heatproof bowl set over simmering water.  Heat until the chocolate is completely melted and a smooth glaze has formed.  Place a cookie a a time onto a fork, spoon the chocolate glaze over the top until the cookie is covered, and gently shake off the excess.  Transfer the glazed cookies to baking sheets lined with wax paper, garnish as desired, and let the glaze set.  (I popped mine into the refrigerator for a few minutes to speed up this process.)

Source: adapted from Use Real Butter, originally from Gale Gand of Food Network

31 Responses

  1. Loverly. It’s like an inside-out s’more!

  2. These look delicious! I can see why you thought they would be a great addition to your holiday baskets! Love the holiday sprinkles!

  3. These look brilliant! I’ve tried before to make Dream Puff like cookies, never with any decent success, so I’d give up entirely.
    However, seeing this post has renewed my hope, and I’ll be trying them for sure! Great job!

  4. My mom made something like this growing up… only it was around April 1st. She made some of them with TOOTHPASTE instead of marshmallows! My girlfriends and I were totally fooled. Argh… So don’t be a prankster and make these with toothpaste – bc I’m pretty sure that I have never tasted anything more disgusting!

  5. These look great. I might make these today! Love the site.

  6. These are adorable, so cute I can’t stand it!

  7. What a fun treat! I love the surprise of the marshmallow inside!

  8. What a treat. They are probably great even without the chocolate on top.

  9. I know I’d love these…yet I don’t have the patience to make them. So cute.

  10. So cute! I almost always have that problem when I use a glaze; I rarely have enough and have to end up making more.

  11. Aren’t these fun? I remember a lot of folks ending up with mismatched cookie and marshmallow quantities when the Daring Bakers tackled these little guys!


  12. So cute, Annie! They’re like adorable Christmas s’more cookies!

  13. They look so christmassy and just like Tunnock’s Teacakes, which I love. Merry Christmas!

  14. yummy
    they are so cute
    i love the little Christmas color you add
    enjoy the holiday 🙂

  15. OH MY WORD!!!! These look TO DIE FOR!!! I’m new to your blog and LOVING it so far!! I will be making these sweet cookies SOON! I’m definitely a cookie monster!! 🙂

    Mrs. U

  16. Gracious! These are wonderful!! Chocolate-covered marshmallows are one of my favorite treats…I’ll bet homemade is just lucious!! 🙂

  17. These remind me so much of my favorite MALLOMARS! Mmmm!

  18. Finally gonna get around to making these for my dad. Can’t wait!

  19. These are adorable! I didn’t used to like the combination of chocolate and marshmallow when I was a kid. What was wrong with me? But we’re vegan now so I can make a few adaptations to this recipe and we’ll be in marshmallow chocolate heaven! Thanks.

  20. I made these this afternoon and they are delicious and fun! I was abit hesitant as to how time consuming they would be but like you say, relatively easy. Thank you so much for sharing this recipe!

  21. Hi Annie, would it fine if I used chocolate chips for this recipe?

    • No, chocolate chips do not have the same melting properties as regular chocolate. You can use them but the results will not be the same. I only use bar chocolate unless otherwise indicated because it just works better.

  22. These remind me of the cookies my Papa used to eat except not filled with raspberry jam! These sound great, I’ll have to bake them for him as a treat.

  23. These cookies are really great and SOOOO diverse. If you want to liven things up, just add different flavorings to the mallow-mixture. My favorites are cherry or mint. Sometimes it works better with more of honey or plain sugar cookie base. Also, and I guess this would be more for spring time, use a plain sugar or honey cookie base, add lemon to the mallow and use white chocolate instead. Voila! Delicious combos for your palette! Enjoy!

  24. Hi Annie I saw your post on facebook and I will repost my question here. Sorry!

    Hi Annie! My name is Sam and I’m 19. I first wanted to say that I am a HUGE fan, read your blog daily and have made plenty of your recipes (Blackbottom cupcakes are my favorite!). Also I love that your a physician and such a great baker and cook because I’m starting nursing school in January and also love to bake and cook! Anyways I have a question. I would like to make your Chocolate Covered Marshmallow Cookies but I wanted to change the cookie to a chocolate one. How should I change the cookie recipe to do so? Thank you so much!

    • I would just look for a chocolate cut out cookie recipe rather than trying to alter this one. Messing with baking recipes has potential to be disastrous!

  25. I’m excited to try these. How many cookies does this recipe make?

  26. Omg these are so cute and they look delicious.

  27. Annie,
    I made these for my cookie swap party and just loved them. I “half-dipped” half of the batch & loved the way those turned out too-you could taste equal parts of the cinnamon cookie, the chocolate and the marshmallow. I sprinkled with red sprinkles and candy cane sprinkles. Thanks!

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