Chocolate-Covered Marshmallow Cookies
  • Cooking Time: 7-9 minutes
  • Servings: About 18 cookies
  • Preparation Time: About 30 minutes
  • 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
  1. Preheat the oven to 350 F
  2. In a medium bowl, whisk together both of the flours, salt, baking soda, baking powder, and cinnamon
  3. 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.
  4. Add the egg
  5. Beat to combine, scraping down the bowl as needed
  6. With the mixer on low, gradually add the flour mixture
  7. Beat until combined
  8. Drop the dough by tablespoonfuls, 3 inches apart, onto two parchment-lined baking sheets
  9. With the bottom of a measuring cup dipped in flour, flatten the cookies to 2 inches in diameter
  10. Bake until dry and set, about 7 minutes
  11. Remove from the oven and top each cookie with a marshmallow half
  12. Bake until the marshmallows are set, about 2 minutes
  13. Remove from the oven, and with a metal spatula, gently flatten each marshmallow.
  14. Let the cookies cool completely on sheets on a wire rack
  15. Place the chocolate in a medium heat-proof bowl set over a saucepan of simmering water.
  16. Stir until melted, about 2 minutes
  17. Remove the bowl from the pan
  18. 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
  19. Place on wire racks set over a baking sheet
  20. Allow the cookies to set up in the refrigeator, about 10 minutes
Everyday Food - Martha Stewart