DB Challenge: Chocolate Covered Marsh Mallow Cookies.

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

This month’s challenge serves as yet another example of how great DB is. For as long as I could remember I’ve always loved to cook and bake. For as long as I could remember I’ve always loved to make unique recipes. Yet with life’s demands and daily routines, seeking out new recipes often are replaced by the need for the quick and easy dishes and desserts.

What a great recipe this was in terms of its many facets. The cookie, the mallow, the chocolate dipping, the eating. Lots of layers, textures, tastes that when combine contribute to a different taste all together. Be sure to check out the blog of Baker-in-Crime, Jess, where she cooks and bakes up a delicious storm as well.

The shortbread-esque cookie was delicious by itself. One thing my family and friends and I really liked about this cookie was that it wasn’t too sweet. It had a good balance of sweet yet buttery.

My favorite part of this recipe was making the marshmallow. In my opinion this should have been a mandatory element. HOW FUN! I actually don’t like marshmallow unless it is in a S’more but I was intrigued to make them and see how it comes together. How incredibly fun! Talk about science in action (sorry, nerd moment). 

The dipping, albeit beautiful, was MESSY. Normally a fan of mess masterpieces, given the time restraints I was under, it annoyed me a tad. Also, I think you needed more chocolate than was stated in the recipe, which I was afraid I would run out of. In fact I did and ended up drizzling a few naked cookies.

I think a key thing to have in making this recipe is time. Which I underestimated. The recipe did not say that the dough would have to sit or the such until you actually started doing and so I thought it would be faster than the Milano. As a result, I had to rush the chilling of the dough and the mallow. As a result the mallow melted on some of the cookies as I started to dip.

BOTTOM LINE: My family and friends really enjoyed this cookie. As did I. The soft cookie, the chocolate and the not too sweet marshmallow was really comforting. Coupled with some ice cream of a glass of milk and you are talking great snack. I would make this recipe again but only if I had an entire afternoon or such. Until I do it a few more times, I think I’ll keep it for when guests are coming over and then maybe I’ll take it with me to gatherings.

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

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


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.