So so so excited about this wonderful chocolatey treat. These homemade Chocolate covered marshmallow cookies are just divine. What makes them even more special is actually the base. The base is not your regular cookie, nope. We made homemeade peanut butter cookies for this treat. Wonderful, nutty peanut butter cookies, that add that amazing brittle, texture and a nutty aroma. These peanut butter cookies are also perfect as a quick midweek cookie snack.
As seen on the photos, the marshmallow mixture must be fluffy and thick, without any lumps, just glossy and once again, thick. It’s easier if you use a kitchen thermometer because that way you will know for sure when you mixed the mixture enough. Otherwise, don’t stress too much, there’s not much that can go wrong. Fill a pastry bag with the marshmallow mixture and pipe the marshmallow onto each peanut butter cookie.
You can create only one marshmallow level, or you can create two, or even three layers - that’s particularly great for Christmas, since three layers resemble the silhouette of a Christmas tree, which makes them super pretty and perfect for Christmas celebrations.
When the marshmallow sets, dip each cookie into a chocolate mixture. We added cocoa butter to the melted chocolate because it makes the chocolate coating thinner, which is great for this dessert + it has that beautiful sheen and snap when bitting the Chocolate covered marshmallow cookies. For easier coating, use a tall glass or a coffee cup.
Goshhh, aren’t they just the cutest little chocolate treats. Fluffy, yet brittle, soft, yet covered in thin layer of dark chocolate. So delicious, we adore them and I am sure you and your loved ones will adore them too. You can also go full out and get super creative with these. Think of them as a blank canvas for your creativity. Can’t wait to make them again soon. I wonder what kind of creatures will we create next. Would love to see your ideas too.
METHOD
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Peanut butter cookies
First prepare the peanut butter cookies: Add butter (at room temperature), light brown sugar and sugar to a bowl. Mix using an electric mixer (or a stand mixer) until nice and fluffy. In a large bowl combine all-purpose flour, baking powder, salt, cinnamon, ginger and all spice. Add the flour mixture to the butter and sugar mixture and mix until the batter comes together, then knead with your hands into a nice dough. Wrap in plastic wrap and refrigerate for about 30 minutes.
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Bake the peanut butter cookies
Preheat the oven to 165 °C / 330 °F. Lightly dust a clean working surface with flour, place the cookie dough on the working surface and roll into a 3 mm / 1/8 inch thick rectangle. Using a round cookie cutter (Ø 4 - 5 cm / 1.5-inch or 2-inch) cut the cookies out of the dough and place them on a large baking tray, lined with parchment paper. Place in the oven and bake for 12 - 14 minutes at 165 °C / 330 °F. Remove from the oven and leave the cookies to cool on a wire rack.
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Marshmallow
Add gelatin sheets to a cup filled with ice cold water. Set aside for about 5 - 10 minutes. Add egg whites and sugar to a large bowl. Place the bowl over a saucepan filled with water. Make sure that the bowl doesn't touch the water (bain marie). Using a whisk, whisk the mixture for about 3 - 4 minutes or until the sugar dissolves completely and the mixture reaches 65°C / 150°F. Then remove from the heat, add squeezed and drained gelatin sheets and baking powder. Mix for about 10 minutes, using an electric mixer or until the Marshmallows mixture is thickened, glossy. Add the vanilla essence, mix to combine.
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Marshmallows and Cookies
Transfer the marshmallows mixture to a pastry bag fitted with a 1 cm / 0.4-inch plain tip. Holding the bag vertically about the center of a cookie, pipe the marshmallow so that it covers the cookie. Repeat until you have two marshmallow levels. Leave the marshmallow cookies to set at room temperature for about 30 - 60 minutes. Don't cover them.
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Chocolate covered marshmallow cookies
While the marshmallow cookies are resting, prepare the chocolate dip. Add 3/4 (150g / 5.3 oz) chocolate chips and cocoa butter to a large bowl. Place the bowl over a saucepan with water and melt the chocolate and cocoa butter. When it's all glossy and melted, remove the bowl from the saucepan and add the rest of the chocolate. Stir well to combine, until the chocolate is nice and velvety. Dip the marshmallow cookies in melted chocolate and cocoa butter mixture. Leave the excess chocolate to drip off, then place the chocolate covered marshmallow cookie on a wire rack to set, for about 30 - 60 minutes.
TipAdding chocolate chips to the melted chocolate will begin the process of tempering the chocolate, which will result in a wonderful chocolate cover, that has a beautiful sheen and snap. -
How to store Chocolate covered marshmallow cookies
Store Chocolate covered marshmallow cookies up to a week in a closed cookie box. You can also place them in a box, bow a tie and give them as a gift to a loved one. Of course you can serve them immediately or if you have a special celebration coming up, add your unique touch (like those sugary eyes for Halloween) before the chocolate sets.
