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Chocolate-Covered Marshmallow Cookies

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.

  • prep: 35 mins
    total time: 45 mins
  • 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

Cook's Note

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

Directions

  1. Step 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. Step 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. Step 3

    Remove from oven and, with a metal spatula, gently flatten each marshmallow. Let cookies cool completely on sheets on wire racks.

  4. Step 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.

Source
Everyday Food, September 2010

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Reviews (1)

  • 4 Feb, 2013

    I really liked this cookie. Took longer than the recipe says, of course :)
    One thing to watch out for is making the cookie portion too thick. Mine were 1" thick which was too much, next time will try 1/2" thick and I think it will work better. Batter was crumbly and had to press together with my hands, but they still turned out fine.
    To flatten soften marshmallows use a spoon dipped in water.