Marshmallow Cookies for Daring Bakers

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.
Well, DB wanted all of us to make marshmallows.It would have been a truly exciting challenge if I could make my own marshmallows. Unfortunately, my other commitments took my time which was set aside for my baking sessions. But then, as always DB had given an option of making cookies with store bought marshmallows and I made the cookies in an hour with lot of help from my friends :-)

My friends joined for the cookie making session. So this time around,unlike others, I had company and let me tell you, it was much more fun. The cookie itself was so yummy to eat. So, of course once it came out of the oven, we gorged couple of hot ones. The rest went for marshmallow topping. Into the oven for 5 min and out came some gooey gooey marshmallows cookies..





It was really soft to touch(and my fingers burned.) In went couple of them into our mouths. We could not wait for the finishing stage - covering it with chocolate glaze.


And what beauties they turned out to be. It was my first time making cookies and I was so overwhelmed with emotions- was damn excited,maybe jumping with joy.

Chocolate Covered Marshmallow Cookies Prep Time: 10 min; Inactive Prep Time: 5 min; Cook Time: 10 min Ingredients: All purpose flour - 3 cups (375grams/13.23oz) Sugar - 1/2 cup (112.5grams/3.97oz) Salt - 1/2 teaspoon Baking powder - 3/4 teaspoon Baking soda - 3/8 teaspoon Ground cinnamon - 1/2 teaspoon Unsalted butter - 12 tablespoons (170grams/ 6 oz) Eggs, whisked together - 3 Homemade marshmallows, recipe follows Chocolate glaze, recipe follows In a mixer with the paddle attachment, blend the dry ingredients. On low speed, add the butter and mix until sandy. Add the eggs and mix until combine. Form the dough into a disk, wrap with cling film or parchment paper and refrigerate at least 1 hour and up to 3 days. When ready to bake, grease a cookie sheet or line it with parchment paper Preheat the oven to 375 degrees F. 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. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours. Line a cookie sheet with parchment or silicon mat. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze. Lift out with a fork and let excess chocolate drip back into the bowl. 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: Water - 1/4 cup Light corn syrup - 1/4 cup Sugar - 3/4 cup (168.76 grams/5.95oz) Powdered gelatin - 1 tablespoon Cold water - 2 tablespoons Egg whites, room temperature - 2 Vanilla extract - 1/4 teaspoon 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. Sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla and continue whipping until stiff. Transfer to a pastry bag. Chocolate glaze: Semisweet chocolate - 12 ounces Butter or Oil – 2 ounces Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.