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Chocolate-Covered Marshmallow Cookies

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    Each tender cookie has a gooey marshmallow lodged inside, plus it's all covered in chocolate. The cookies are perfect for sharing at holidays and events or for selling at bake sales.
    Everyday Food, September 2010
    • Prep Time 35 minutes
    • Total Time 45 minutes plus cooling
    • Yield Makes 18
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    Ingredients

    • 1/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled), plus more for working
    • 1/4 cup plus 2 tablespoons whole-wheat flour (spooned and leveled)
    • 1/4 teaspoon coarse salt
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon ground cinnamon
    • 3 tablespoons unsalted butter, room temperature
    • 3 tablespoons packed light-brown sugar
    • 1 large egg
    • 9 large marshmallows, halved
    • 9 ounces semisweet chocolate, coarsely chopped

    Directions

    1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flours, salt, baking soda, baking powder, and cinnamon. In a large bowl, using an electric mixer, beat butter and brown sugar on high, scraping down bowl as needed, until light, 4 minutes. Add egg and beat to combine, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat until combined.
    2. Drop dough by tablespoonfuls, 3 inches apart, onto two parchment-lined baking sheets. With the bottom of a measuring cup dipped in flour, flatten cookies to 2 inches in diameter. Bake until dry and set, about 7 minutes, rotating sheets halfway through. Remove from oven and top each cookie with a marshmallow half. Bake until marshmallows are soft, 2 minutes.
    3. Remove from oven and, with a metal spatula, gently flatten each marshmallow. Let cookies cool completely on sheets on wire racks.
    4. Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted, 2 minutes. Remove bowl from pan. Place one cookie at a time on tines of a fork, submerge in chocolate, then tap fork on edge of bowl to remove excess. Place on wire rack set over a baking sheet. Let cookies set in refrigerator, about 10 minutes.

    Cook's Note

    Microwave chocolate in 30-second increments, stirring after each, until melted and smooth.

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