It seems like only yesterday that I was posting about Bakewell Tarts ^[1], and yet here I am, getting ready to tell you about some chocolate-covered marshmallow cookies. I can’t believe that a whole month has already flown by! Whatever happened to the “lazy days of Summer”?

The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth ^[2]. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

I was pretty excited when I learned what this month’s challenge was. Mallows have a plain cookie base which is topped with a marshmallow”kiss” and enrobed in a dark chocolate shell. I’d never made homemade marshmallows before, but had always wanted to. This recipe looked like a great place to start.

Each component of these cookies is very basic, but can be tweaked in many different ways. I decided to keep it pretty simple, and made the recipe as written with the addition of a little raspberry jam in the middle of each cookie. I also made a second version using the same cookie base, but instead, added a layer of dulce de leche in between the cookies and the marshmallow. These were covered in milk chocolate instead of dark. They reminded me of those Russell Stover Marshmallow & Caramel eggs that you find in the grocery stores around Easter time. Pretty good stuff!

While a little time consuming, the recipe for these Mallows is really not difficult at all. What it is, though, is very messy! By the time I was finished with this challenge, I was one big sticky, gooey, chocolate-covered mess!

I decided to skip the Milano cookies because no one here really likes them enough to justify all the extra work (and clean up).

If you’d like to see how the rest of the Daring Bakers fared with this challenge, check out the blogroll at The Daring Kitchen. ^[3] I’m sure you’ll be impressed!

Mallows (Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network ^[4] 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
• 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
• 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

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

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