Daring Bakers - Chocolate Covered Marshmallow Cookies

The July Daring Bakers' challenge was hosted by Nicole of Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the food network.

I admit I cheated completely on this one. I am usually not a procrastinator when it comes to baking, but I guess I just wasn't as excited about the challenge this time. I'm not a huge fan of either cookie. I don't care for marshmallows and I don't enjoy the texture of the Milano cookies. I chose to do just one recipe - the Mallows - as they are referred and ended up cheating in the end. I purchased some marshmallows from a local Candy Shop and supplemented with some from the grocery store. I know we were supposed to make the marshmallow (but the recipe says its ok to cheat!) I just didn't have time! I would like to try making them another time because I hear that marshmallows from scratch are much better than any you can buy in the store. I'll need a good reason for it though.

The cookie dough is fairly simple - basic cut out dough with cinnamon. I used a small round cookie cutter and thought it would be cute with a square marshmallow. I also threw in a few star shapes which ended up looking like little turtles and turned some into sandwiches. The taste was not so amazing that I would want to make them again. Marshmallows alone possibly....

Hopefully the August Challenge will be more appealing to me!

Mallows(Chocolate Covered Marshmallow Cookies) Recipe courtesy Gale Gand, from Food Network website

Prep Time: 10 min Inactive Prep Time: 5 min Cook Time: 10 min Serves: about 2 dozen cookies

• 3 cups (375grams/13.23oz) all purpose flour • 1/2 cup (112.5grams/3.97oz) white sugar • 1/2 teaspoon salt • 3/4 teaspoon baking powder • 3/8 teaspoon baking soda • 1/2 teaspoon ground cinnamon • 12 tablespoons (170grams/ 6 oz) unsalted butter • 3 eggs, whisked together • Homemade marshmallows, recipe follows • Chocolate glaze, recipe follows

(this recipe yields a lot more than 2 doz. cookies! I only used half the dough and froze the other half since that is closer to the amount of chocolate you need to cover them all)

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. 4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days. 5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat. 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.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade marshmallows: • 1/4 cup water • 1/4 cup light corn syrup • 3/4 cup (168.76 grams/5.95oz) sugar • 1 tablespoon powdered gelatin • 2 tablespoons cold water • 2 egg whites , room temperature • 1/4 teaspoon pure vanilla extract

1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer. 2. Sprinkle the gelatin over the cold water and let dissolve. 3. Remove the syrup from the heat, add the gelatin, and mix. 4. Whip the whites until soft peaks form and pour the syrup into the whites. 5. Add the vanilla and continue whipping until stiff. 6. Transfer to a pastry bag.

Chocolate glaze: • 12 ounces semisweet chocolate • 2 ounces cocoa butter or vegetable oil

1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.