Chocolate and Marshmallow Cookies
ready in 1 hr 50 min.
- 3 cups all-purpose flour (plus extra for work surface)
- ½ cup granulated sugar
- ½ tsp salt
- ¾ tsp Baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- 1 ⅔ cups butter
- 3 eggs (lightly beaten)
- 24 large Marshmallow (halved)
- 2 cups semi-sweet Chocolate chip
- 2 tsps Canola oil
- In Addition
- round Cookie cutter (1 1/2 or 2-inch)
- 2 pronged dipping forks
Blend the dry ingredients in the bowl of a mixer fitted with a paddle attachment. Add the butter and mix on low speed until coarse and sandy. Add the beaten eggs and mix to combine. Form the dough into a disk, wrap and refrigerate at least 1 hour or up to 3 days.
When ready to bake, preheat oven to 375º F. Line 2 baking sheets with parchment paper.
On a lightly floured surface, roll out the dough to a thickness of 1/8-inch. Use a 1 1/2 to 2-inch cookie cutter to cut out small rounds of dough. Transfer rounds to the prepared baking sheet and bake until light golden brown, about 10 minutes. Cool to room temperature.
Place a marshmallow half on each cookie base. Heat in preheated oven until the marshmallow softens and slumps; watch carefully. Remove from oven and cool completely.
Carefully melt the chocolate and the canola oil in the top of a double boiler set over barely simmering water. Stir until smooth and creamy. Remove pan from heat and set on a heat-proof surface.
Line a baking sheet with parchment paper. Quickly, working one at a time, gently drop the marshmallow-topped cookies into the hot chocolate, coating all sides. Lift out with a dipping fork and let excess chocolate drip back into the bowl. Place on the prepared baking sheet and let set at room temperature until the coating is firm, about 1 to 2 hours.
Store in an airtight container layering cookies between sheets of wax paper.