Chocolate Covered Strawberry Marshmallow Cookies Recipes

CHOCOLATE-COVERED MARSHMALLOW COOKIES

Steps:

• Sift together flour, cocoa, salt and soda; set aside. In a bowl, cream shortening and sugar until light and fluffy; add the egg, vanilla and milk. Gradually add dry ingredients and mix well., Drop by heaping teaspoonfuls about 2 in. apart on greased baking sheets. Bake at 350° for 8 minutes. Do not overbake. Remove cookies from the oven and top each with a marshmallow half. Return to oven for 2 minutes. Remove cookies to wire racks to cool. , Meanwhile, beat all frosting ingredients together. Spread frosting on each cookie and top with a pecan half.

CHOCOLATE COVERED MARSHMALLOW COOKIES

Steps:

• Blend the dry ingredients in a mixer fitted with a paddle attachment. Add the butter and mix on low speed until sandy. Add the eggs and mix to combine. Form the dough into a disk, wrap and refrigerate at least 1 hour and up to 3 days. When ready to bake, grease a cookie sheet or line it with parchment paper or a nonstick baking mat. Heat the oven to 375 degrees F.
• On a lightly floured surface, roll out the dough to 1/8-inch thickness. Use a cookie cutter to cut out small rounds of dough, 1 to 1 1/2 inches. Transfer to the prepared pan and bake until light golden brown, about 10 minutes. Let cool to room temperature.
• Pipe a "kiss" of marshmallow onto each cookie. Let set at room temperature for 2 hours.
• Line a cookie sheet with parchment or a nonstick baking mat. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.
• Homemade Marshmallows: Combine the water, corn syrup, and sugar in a saucepan, bring to a boil until "soft-ball" stage, or 235 degrees on a candy thermometer. Meanwhile, sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla and continue whipping until stiff. Transfer to a pastry bag.
• Chocolate Glaze: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

CHOCOLATE-COVERED MARSHMALLOW COOKIES

Steps:

• Cookies:
• Whisk almond flour and rice flour in a medium bowl. In the bowl of a stand mixer, on medium speed, beat butter, granulated sugar, powdered sugar, and salt until light and fluffy, about 2 minutes. Reduce speed to low and beat in egg yolk, then dry ingredients.
• Roll out dough between 2 sheets of parchment paper to 1/4" thick. Using parchment, slide dough onto a baking sheet and chill until firm, 30-40 minutes.
• Preheat oven to 350°F. Peel away top layer of parchment paper from dough and punch out rounds with cutter; transfer cookies to another parchment-lined large baking sheet, spacing at least 1" apart. (You should have 36 cookies; if desired, gather scraps and save for another use.)
• Bake cookies until edges are golden but centers are still pale, 10-12 minutes. Let cool on baking sheets.
• Line another rimmed baking sheet with foil and set a wire rack inside. Transfer cooled cookies to rack.
• Marshmallow and assembly:
• Pulse strawberries in a food processor until finely ground. Pass through a fine-mesh sieve into a small bowl to remove larger pieces; set strawberry powder aside.
• Place 1/4 cup cold water in a small bowl and sprinkle gelatin over top; let sit until gelatin is softened, 10-15 minutes.
• Beat egg whites, salt, and 2 tsp. granulated sugar in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed to soft peaks.
• Heat corn syrup, remaining 1/2 cup granulated sugar, and 3 Tbsp. water in a small saucepan over medium-low, stirring with a heatproof spatula until sugar is dissolved. Fit saucepan with thermometer and bring syrup to a boil; cook, brushing down sides of saucepan with a wet pastry brush to dissolve any crystals, until thermometer registers 242°F. Working quickly through the next few steps, immediately remove syrup from heat and add gelatin mixture, stirring with spatula just until melted. With mixer on medium speed, gradually stream syrup into egg whites, aiming for the space between the sides of the bowl and the whisk. Increase speed to high and beat until marshmallow is very light, thick, and glossy and the sides of the bowl feel cool to the touch, 10-12 minutes. Beat in reserved strawberry powder.
• Transfer marshmallow mixture to a disposable pastry bag and snip a 1" opening off the end (or use a resealable plastic bag and cut off 1 corner). Position end of piping bag 1/2" from surface of cookie, holding bag perpendicular; applying even pressure, begin slowly piping (do not move the bag). Pipe until marshmallow has expanded to the diameter of the cookie, then slowly lift the tip upward to create a soft peak. (Imagine a tall Hershey's Kiss shape about 2" high.) When all the cookies have been topped with marshmallow, chill uncovered on baking sheet until marshmallow is set, 2-2 1/2 hours. (Loosely cover at this point and chill up to 12 hours if desired.)
• Heat chocolate and oil in a heatproof bowl set over a saucepan of barely simmering water (do not let water touch bottom of bowl), stirring until chocolate is melted and incorporated. Let cool slightly.
• Drizzle a level tablespoon of chocolate mixture over each marshmallow cookie, coating completely. Sprinkle with pearl and/or sanding sugar if desired.
• Once all cookies have been coated, use a small offset spatula to nudge at the base across the rack to remove any drips. Chill until chocolate is set, at least 30 minutes. Decorate with luster dust if desired.

CHOCOLATE-COVERED MARSHMALLOW COOKIES

Steps:

• 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.
• 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.
• 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 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.

CHOCOLATE COVERED STRAWBERRY COOKIES

Steps:

• In one bowl, sift the flour, baking soda and salt.
• In a second bowl, cream the butter with the sugars, vanilla and eggs.
• Slowly combine the flour mxture with the wet ingredients.
• Stir in the chips and strawberries.
• Refrigerate for an hour, or until dough is firm.
• Roll into one inch balls and place on greased, parchment-lined cookie sheets.
• Bake at 325 degrees for 13 minutes.

CHOCOLATE COVERED STRAWBERRY MARSHMALLOW COOKIES

Steps:

• In the bowl of a stand mix combine the butter, all-purpose flour, and salt and beat on medium low speed until the mixture is crumbly. Add the powdered sugar and hazelnut flour and mix on medium-low speed until just combined. With the mixer on medium-low speed add the egg yolks one at a time, waiting for the first yolk to be mixed in before adding the next one.
• Gather the bowl, divide it into two pieces and shape each one in a disk and wrap in plastic wrap. Refrigerate the dough for at least one hour.
• Remove the dough from the refrigerator and let it rest at room temperature for 5 minutes. Letting it rest will make it easier to roll out. Roll out the dough to 1/4-inch thickness and use a 1.75-inch cookie cutter to cut out the cookies. Place the cookies on a cookie sheet and chill them for 20 minutes. Chilling them will ensure that the cookies keep their shape when the bake.
• Preheat the oven to 325°F. Line a baking sheet with parchment paper or Silpat.
• If using a half-baking sheet, bake 16 cookies at a time. Even though the cookies don't spread, if there are too many cookies on the baking sheet, the air won't circulate properly and the cookies will take longer to brown.
• Bake the cookies for 15-20 minutes until they start to turn brown around the edges. Remove them from the oven and cool to room temperature.
• Before starting the strawberry marshmallow arrange the cookies on a baking tray or cooling rack and have them ready for piping the strawberry marshmallow.
• Add a 3/8 or 1/2-inch tip to an 18-inch pastry bag and stand it up in a tall glass container. Folder over the top to make it easier to add the marshmallow mixture.
• Add 1/2 cup water to a measuring cup and sprinkle 6 teaspoons of gelatin into the water. Stir gently to combine and let the gelatin sit for at least 5 minutes. Combine the sugar, Karo Syrup and 3/4 cup of water in a 2-quart saucepan.
• Place the freeze-dried strawberries in the bowl of food processor and process until it is pulverized. Sift the freeze-dried strawberries to remove the larger pieces. If you do not have a food processor, place the strawberries in a plastic bag and beat it with a rolling pin until the freeze-dried strawberries until pulverized.
• Place the egg whites and the salt to the bowl of stand mixer and beat on medium speed (speed 6 if you are using a Kitchen Aid mixer). Beat the mixture until they have soft peaks. The egg whites may be done before the sugar syrup and that is okay.
• At the same time that you start beating the egg whites, bring the sugar mixture to a boil over medium-high heat. Gently stir the ingredients to combine them. Once the mixture comes to a boil, do not stir it. Continue to boil the sugar syrup until it reaches 242°F. It will take about 10 minutes to bring the sugar syrup to temperature. Use a candy thermometer or a Thermoworks instant read thermometer to monitor the temperature.
• When the syrup reaches the temperature of 242°F remove the pan from the heat. Add the gelatin and whisk until the gelatin is completely melted. Increase the mixer speed to high and slowly add the sugar syrup the bowl by pouring it down the side. Once all the sugar syrup is added continue to beat the egg whites until the mixture reaches room temperature which will be 75°F.
• Add the pulverized strawberries and the vanilla extract and mix on high speed until incorporated, about 15 seconds.
• Quickly fill the piping bag about 2/3 full with the marshmallow mixture, twist the top of the bag close. Center the piping tip over the cookie with the bag straight up and down and pipe one round on each cookie than go back and add a second dollop on top of the first one.
• If the marshmallow becomes too thick or rubbery, place the mixing bowl over a pan of simmering water and gently stir it with a silicone spatula until the texture is smooth and feels like it originally did. Continue to pipe the marshmallows.
• Once done, allow the marshmallows to set for 4 hours or overnight.
• Place the chopped chocolate over a pan of simmering water and allow it to melt undisturbed until there are just a few pieces left unmelted. Stir the chocolate with a whisk. When the remaining pieces of chocolate are melted, add the butter 2 tablespoons at a time and whisk after each addition until the butter is thoroughly combined with the chocolate. For covering the marshmallows keep the chocolate at 92°F. If it cools too much rewarm it over simmering water.
• Line a two half baking sheets with parchment paper. The chocolate covered marshmallows will be placed on these baking sheets to dry.
• To cover the strawberry marshmallow, place the marshmallow cookie on a chocolate dipping fork. Hold it over the bowl of chocolate glaze and spoon the chocolate over the marshmallow until the marshmallow and cookie are completely covered. Gently place it on parchment lined baking tray. Stop occasionally to sprinkle any toppings on the chocolate while it is still wet.
• Let the chocolate set for 2 hours and enjoy. The chocolate covered marshmallows can sit at room temperature for 2 days and be refrigerated for a week.

CHOCOLATE-COVERED STRAWBERRY MARSHMALLOWS

Steps:

• Whisk together the cornstarch and confectioners' sugar in a bowl. Grease an 8-inch square baking pan with cooking spray and dust with the cornstarch mixture. Set aside. Reserve the remaining cornstarch mixture.
• Puree the strawberries in a blender until very smooth. Strain into a medium saucepan and add the granulated sugar and corn syrup. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved. Attach a candy thermometer to the pan and continue to boil until the temperature reaches 240 degrees F.
• Stir together the gelatin and 1/2 cup cold water in the bowl of a stand mixer fitted with a whisk attachment.
• Turn the mixer to low and carefully pour the warm syrup into the gelatin. When you have added all of the syrup, turn the mixer to high and beat until the mixture is very thick and holds stiff peaks, about 15 minutes. Add enough food coloring to turn the marshmallow a pale pink, 3 or 4 drops.
• Coat a rubber spatula with cooking spray and scrape the marshmallow into the prepared baking pan. Grease your fingers and gently press the mixture into the pan, smoothing the surface. Dust with the cornstarch mixture, reserving the remaining for removing the marshmallow. Let the marshmallow dry out at least 4 hours and up to overnight.
• Sift some more of the cornstarch mixture onto a work surface and turn the marshmallow out onto it. Dust the top. Use a sharp knife to cut the marshmallow into approximately 1 1/4-inch squares, cleaning the knife as necessary between cuts. Dust the squares with more of the cornstarch mixture to coat.
• Line a baking sheet with parchment paper and lightly grease the paper with cooking spray.
• Combine the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted, about 2 minutes.
• Working one at a time, make sure each marshmallow is evenly coated in the cornstarch mixture but there are no big clumps on the surface. Dip about one-third of the marshmallow into the chocolate and put it on the prepared baking sheet. Sprinkle the top with sprinkles. Repeat with the remaining marshmallows. Freeze or refrigerate the marshmallows until set, about 5 minutes. Store at room temperature up to 2 days.

CHOCOLATE-STRAWBERRY PRETZEL COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. In another bowl, mix ground pretzels, flour and baking powder; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate until firm enough to roll, about 1 hour., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. tree-shaped cookie cutter. Using a floured 1-3/4-in. tree-shaped cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets., Bake until edges are light brown, 8-10 minutes. Remove from pans to wire racks to cool completely., Spread melted chocolate onto bottoms of solid cookies; let stand until firm. Spread jam over cooled chocolate; top with window cookies. Dust lightly with confectioners' sugar. Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as directed.