52 Cookies - Chapter 41

Owen and I had some fun together making these very simple, very easy cookies.  It is also a very good thing that it made a small batch, or we would be in big trouble!  I would also like to think that these cookies are just a smidge healthy (note the whole wheat flour).  These would be a very fun treat to make as a special food gift for someone or for a bake sale.  I'm telling you - if you show up with these, they will sell in no time flat!

I tore this recipe out of, once again, Everyday Food magazine.  Martha Stewart and her posse of baking geniuses did a spread on baking copycat renditions of store-bought cookies.  This week's cookie is the homemade take on Nabisco's Mallomar cookies.  Y. U. M.!

Go ahead and make these.  I am positive you already have all the ingredients in your cupboard and you'll have to throw some flour on your face to make your family think you worked harder on them than you actually did!  Who remembers that Rice Krispies Treat commercial from many years ago?!

Chocolate-Covered Marshmallow Cookies
Here's What You'll Need:
1/4 cup plus 2 Tablespoons flour
1/4 cup plus 2 Tablespoons whole wheat flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
3 Tablespoons butter, softened
3 Tablespoons brown sugar
1 egg
9 large marshmallows, halved
9 ounces semisweet chocolate

Here's What You Do:
Preheat the oven to 350 degrees and line two baking sheets with parchment paper.  In a medium bowl, whisk together the flour, whole wheat flour, baking powder, baking soda, cinnamon and salt.  Set aside.  In a mixing bowl, beat the butter and brown sugar on high for about 4 minutes.  I know it's a small amount, but you want to get it very light and fluffy.  Scrape down the sides if you need to.  Add the egg and beat some more.  With the mixer on low, slowly add the flour mixture and beat until it's combined.

I used my small cookie dough scoop dropping small rounded portions roughly 3 inches apart on the cookie sheets.  Take a small measuring cup, dip it in flour and slightly flatten the cookie dough to a 2 inch diameter. 


Owen demonstrates proper cookie dough flattening technique.



Place both cookie sheets in the oven at once and bake for 3 minutes, rotate your pans (top to bottom and bottom to top) and bake for 4 minutes. 

Once the cookies come out, leave the oven on.  Immediately top each cookie with a marshmallow half.



I recommend placing the marshmallows on cut-side down.  Return to the oven for 2 minutes to soften the marshmallows.  Remove from the oven and take a small spatula to slightly flatten the marshmallow.

Placing the marshmallows on cut-side down ensure they don't stick to your spatula.



Let the cookies cool completely on the cookie sheets.

Once the cookies are cooled, melt the chocolate.  Martha's recipe instructs you to completely immerse/dip the cookies in the chocolate.  I was in a hurry to get this done and I knew I didn't have enough chocolate to do that, so, I turned the cookies upside-down and made sure the tops were completely covered.  Let the excess chocolate (chuckle, there's no such thing as excess chocolate) drip down and then place them back on the cookie sheet.  Let them set out a few hours so the chocolate can set or stick them in the fridge to hurry the process.

 

I got just 14 cookies from this batch.  Martha says 18.  Close enough.  These were fun to make.  They are fun to eat.  And I can say without a doubt, that I will keep this recipe around.

Owen noticed some leftover marshmallows..
Can't let marshamallows go to waste!