Chocolate Mallows for the Daring Bakers

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.

I got down to this month's challenge in the nick of time! Its been a very busy month with travel and taking care of customers. We had the choice of making both the cookies or either one. I chose to make only the Chocolate covered Marshmallow Cookies considering I got a chance to tackle e challenge this late in the month.

I've always wanted to make Marshmallows at home but always got cold feet thinking about the process. I finally did it with this challenge and it really wasn't as hard as I thought it would was a little time consuming though.

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. (I used a 1 inch cookie cutter)
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:

You will need:
• 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.

The marshmallow 'batter' was white and glossy and the piping was a lot of fun. After topping all the cookies, I still had some leftover so I spread it out into an 8x8 glass dish and let set overnight. We had the most wonderful tasting home-made marshmallows the next day.

Chocolate glaze:

You will need:
12 ounces semisweet chocolate
2 ounces cocoa butter or vegetable oil

Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.Use as required.

I halved the cookie dough recipe, and it yielded about 5 dozen mini cookies(one inch wide). They were perfectly bite sized. I loved the taste; the cookie, marshmallow and chocolate make for a yummy combination. I will surely be making these again.

Thanks Nicole for a wonderful challenge! Check out what the rest of the Daring Bakers did this month world over.

Another scrumptious challenge completed... :)


  1. Great job on the challenge! Your photos are very nice :)

  2. Perfect Mallows, all 75 of them..LOL Like I mentioned in my entry, I got 50 out of half the dough, so that's 100 for me!

    Well done all around, great photos too!

  3. Great job on this challenge! I love the little white plates!

  4. Sweet little mallow cookies. Glad you enjoyed the challenge.

  5. Those mallows look very good. Can't believe you did this at the last minute!

  6. Wow! You did this at the last minute! Your mallows looks absolutely delicious! I'm glad you enjoyed them! Great job on this challenge!

  7. absolutely aaaaaaaaaaaaawwsum..!!! keep the good wrk up girl..! u are defintely realising your potential :)

  8. Such pretty cookies! Very well done!



  9. the recupe itself would scare me! they have come out so pretty and cute :)

  10. Great looking treats! I especially like the photo of the mallows on the icing grate before they're doused with chocolate.

  11. Completely scrumptuous...... nice photos too! :-)


  12. Oh wow...they look pretty gorgeous.....

  13. They look really good!

  14. Your cookies look fantastic and your photos are just gorgeous!

  15. Your cookies are flawless! Bravo!!! You did an awesome job!!!

  16. The mallows look scrumptious!!

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