Monday, January 17, 2011

chocolate-covered marshmallow cookies


the goods:

1/4 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons whole-wheat flour
1/4 teaspoon 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


Preheat oven to 350 degrees. 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.


Drop dough by the tablespoonfuls, 3 inches apart, onto a parchment-lined baking sheet. 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.


Remove from oven and top each cookie with a marshmallow half. Bake until marshmallows are soft, 2 minutes.


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


Place chocolate in a medium heat-proof 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 a wire rack set over a baking sheet. Let cookies set in refrigerator, about 10 minutes.

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