Chocolate-Covered Marshmallow Cookies
Why I Love This Recipe
Everyday Food - Martha Stewart
Ingredients You'll Need
1/4 cup plus 2 tbsp flour
1/4 cup plus 2 tbsp whole-wheat flour
1/4 tsp coarse salt
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp ground cinnamon
3 tbsp unsalted butter, room temperature
3 tbsp light-brown sugar
1 large egg
9 large marshmallows, halved
9 oz. semisweet chocolate, coarsely chopped
Directions
Preheat the oven to 350 F
In a medium bowl, whisk together both of the flours, salt, baking soda, baking powder, and cinnamon
In a large mixing bowl, using an electric mixer, beat the butter and brown sugar on high, scraping down the bowl as needed, until light, about 4 minutes.
Add the egg
Beat to combine, scraping down the bowl as needed
With the mixer on low, gradually add the flour mixture
Beat until combined
Drop the dough by tablespoonfuls, 3 inches apart, onto two parchment-lined baking sheets
With the bottom of a measuring cup dipped in flour, flatten the cookies to 2 inches in diameter
Bake until dry and set, about 7 minutes
Remove from the oven and top each cookie with a marshmallow half
Bake until the marshmallows are set, about 2 minutes
Remove from the oven, and with a metal spatula, gently flatten each marshmallow.
Let the cookies cool completely on sheets on a wire rack
Place the chocolate in a medium heat-proof bowl set over a saucepan of simmering water.
Stir until melted, about 2 minutes
Remove the bowl from the pan
Place one cookie at a time on the tines of a fork, submerge in the chocolate, then tap the fork on the edge of the bowl to remove the excess
Place on wire racks set over a baking sheet
Allow the cookies to set up in the refrigeator, about 10 minutes
