Did you ever eat mallomars as a kid? I know I used to go crazy for that epic combination of shortbread cookie and marshmallow covered in chocolate. Mallomars were a staple in my house growing up and that is why I raced into my kitchen the second I found out how to make them from scratch.
You start by making many round shortbread cookies and then you MAKE YOUR OWN MARSHMALLOW! The first time I made these cookies was the first time I ever made marshmallow. It is a very messy process, but not all that difficult. If you embrace the sticky, gooey mess that results, it is actually a lot of fun! Investing in a candy thermometer is essential for this process, because if the mixture does not reach the exact temperature necessary then the marshmallow will not come together.
After you pipe the marshmallow onto the cookies, you have to let them sit for two hours so the marshmallow has a chance to firm up. This is the most difficult part of the process, but these cookies are worth the wait!! Once the marshmallow has set, each cookie is dunked in a bowl of warm, melted chocolate (HEAVEN). The cookies then have to sit again until the chocolate hardens, but you can speed up this process by placing the cookies in the fridge or freezer.
These cookies are definitely a project, but as I said, so so worth it! If you are intimidated by the time required, you could break up the baking process across 2 days. Make the cookies one day and the marshmallow the next.
Now that I have made these countless times from scratch, there is no way I am ever going back to the store bought kind. These are SO much better and in my opinion, it’s always more fun to make your own cookies!
Chocolate Covered Marshmallow Cookies
3 cups all-purpose flour
1/2 cup sugar
1/2 tsp. salt
3/4 tsp. baking powder
3/8 tsp. baking soda
1/2 tsp. ground cinnamon
12 Tbsp. unsalted butter, slightly chilled
3 large eggs
1/4 cup water
1/4 cup corn syrup
3/4 cup sugar
1 Tbsp. powdered gelatin
2 Tbsp. cold water
2 egg whites, at room temperature
1/4 tsp. vanilla extract
12 oz. semisweet or dark chocolate, coarsely chopped
2 oz. of canola oil
To make the cookie dough, combine the dry ingredients in the bowl of a stand mixer with the paddle attachment. Add the butter and mix on low speed until the mixture has a sandy appearance. Whisk the eggs together and add them to the dough. Use your hands to form the dough into a ball and refrigerate it wrapped in plastic wrap for at least 1 hour, or up to 3 days.
When dough is ready, preheat the oven to 375 degrees F. On a floured surface, roll the dough out to 1/8″ thickness and use a 2-inch round cookie cutter to form your cookies. Transfer them to a baking sheet and bake for about 10 minutes, or until just golden brown. Cool completely on a wire rack.
When the cookies are cooling, make the marshmallow. Combine the water, corn syrup and sugar in a saucepan and bring to a boil. Sprinkle the gelatin over the cold water in a small bowl. Let dissolve. Continue to heat the sugar mixture until it reaches the soft-ball stage (235 degrees F on a candy thermometer). Remove the syrup from the heat and add the softened gelatin.
In a clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form.Then pour the syrup and vanilla into the egg whites and continue to whip until stiff peaks form. Transfer the marshmallow to a pastry bag fitted with a large round tip. Pipe dollops of marshmallow onto the cookie bases. Let sit at room temperature for 2 hours.
When the cookies are almost set, make the chocolate glaze. Combine the chocolate and oil in a heatproof bowl set over a pot of simmering water. Stir until the chocolate is completely melted. Use a fork to dip each cookie into the chocolate and turn it over until it is completely covered. Set the cookie on a greased cooling rack or baking sheet lined with wax paper. You can also put the cookies in the fridge or freezer to speed up this process. Enjoy!
Source: from Annie’s Eats, originally from Gale Gand of Food Network