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Chocolate-Covered Marshmallow Cookies

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Serves About 18 cookies | Prep Time About 30 minutes | Cook Time 7-9 minutes

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


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

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