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.
We were given the option of doing one, or both of the cookies. I opted for the Mallows or Chocolate Covered Marshmallow Cookies, partially because I love marshmallows and partially because I got to use my new candy thermometer to make them!
Daring Bakers: Mallows (Chocolate Covered Marshmallow Cookies)
Ingredients
- • 3 cups all purpose flour
- • 1/2 cup white sugar
- • 1/2 teaspoon salt
- • 3/4 teaspoon baking powder
- • 3/8 teaspoon baking soda
- • 1/2 teaspoon ground cinnamon
- • 12 tablespoons unsalted butter
- • 3 eggs whisked together
- • Homemade marshmallows recipe follows
- • Chocolate glaze recipe follows
Instructions
- 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. (I added a dash of lemon juice to flavor the dough a tiny bit more... it turned out to be excellent)
- 4. Form the dough into a disk, wrap with plastic wrap and refrigerate at least 1 hour and up to 3 days.
- 5. When ready to bake, line the baking sheet with parchment paper.
- 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.
Doesn’t that look appetizing? I know… it was heavenly!
Here are the recipes for the marshmallows and the chocolate sauce
Daring Bakers: Mallows (Chocolate Covered Marshmallow Cookies)
Ingredients
- • 3 cups all purpose flour
- • 1/2 cup white sugar
- • 1/2 teaspoon salt
- • 3/4 teaspoon baking powder
- • 3/8 teaspoon baking soda
- • 1/2 teaspoon ground cinnamon
- • 12 tablespoons unsalted butter
- • 3 eggs whisked together
- • Homemade marshmallows recipe follows
- • Chocolate glaze recipe follows
Instructions
- 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. (I added a dash of lemon juice to flavor the dough a tiny bit more... it turned out to be excellent)
- 4. Form the dough into a disk, wrap with plastic wrap and refrigerate at least 1 hour and up to 3 days.
- 5. When ready to bake, line the baking sheet with parchment paper.
- 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.
Daring Bakers: Mallows (Chocolate Covered Marshmallow Cookies)
Ingredients
- • 3 cups all purpose flour
- • 1/2 cup white sugar
- • 1/2 teaspoon salt
- • 3/4 teaspoon baking powder
- • 3/8 teaspoon baking soda
- • 1/2 teaspoon ground cinnamon
- • 12 tablespoons unsalted butter
- • 3 eggs whisked together
- • Homemade marshmallows recipe follows
- • Chocolate glaze recipe follows
Instructions
- 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. (I added a dash of lemon juice to flavor the dough a tiny bit more... it turned out to be excellent)
- 4. Form the dough into a disk, wrap with plastic wrap and refrigerate at least 1 hour and up to 3 days.
- 5. When ready to bake, line the baking sheet with parchment paper.
- 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.
This was a fabulous Daring Baker’s Challenge if I may say so myself.
OMG! What a lovely, deliciously looking mallows! Can I have one!?! YOu did a realy great job and your photos are great! Cheers 🙂
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This sounds truly delicious. You photos are wonderful as well.
Love your mallow cookies. Send some to me:)
If I liked marshmallow, I would fly out to LA right now, as your Mallows look delicious and gorgeous! Great job, and love the topping..is that dessicated colored coconut? Pistachio?
Great job Gaby! I know, I had to give the Milan cookies as gifts to get them out of my kitchen before I ate them all!
Beautiful mallows!!
Beautiful cookies! They look lovely with the little sprinkle on top of the chocolate.
Thanks for the comments everyone!
Lisa it is topped with lemon zest as I added some lemon juice to the batter! super delicious!
Looks like a southern treat called a Moon Pie!
I need to make those now, Gaby!
Wow! These look great. They look so complicated, but I love seeing the step-by-step photos because it makes the cookies seem doable!
I made cupcakes this weekend just because I wanted to try out some decorating techniques, and now I have no idea what to do with all of them. Same problem!
Wow!! Gorgeous cookies =D. I love the topping – so cute! Beautiful job with this challenge!!