These cookies are inspired by a cookie that I love and they only come around during the holiday season. They are from a company called Malvi Mallow and if you're in NYC you can find them in the Holiday shops at Union Square or Bryant Park. But if you're like me and you crave them year round I came up a recipe that I totally love and you might too! The marshmallow is obviously my favorite part. They're so much softer, fluffier, and better tasting than store bought marshmallows and then just topping them with two butter chocolate cookie is just perfection (lol at the friends reference)
Chocolate Marshmallow Cookie Sandwich
Makes 20 Cookies
INGREDIENTS:
For the marshmallow:
10.5 Grams of gelatin
113.5 Grams of water
149 Grams of sugar
156 Grams of corn syrup
7 grams of vanilla extract
pinch of salt
For the cookie:
4.25 Ounces of flour
1.5 Ounces of coca powder
6 Tbsp softened butter
3.5 Ounces cup sugar
1 egg
INSTRUCTIONS:
For the Marshmallows:
In a standing mixer combine the gelatin and 56 grams of the water. Let it bloom.
In the meantime, place the sugar, corn syrup, and rest of the water (57 grams) in s small saucepan.
Set it to medium and stir until the sugar dissolves. It should be completely clear.
Once the sugar dissolves, don't just stir. Allow it to come to 240 degrees Fahrenheit.
Once it hits 240 degrees Fahrenheit, turn the standing mixer on low and slowly stream the hot liquid into the mixer.
Once, all the liquid is in turn the speed to high and let it whip for 10 minutes.
Next, pour the marshmallow out into a 8x10 greased pan, spread it out evenly, and top with cocoa powder
Wait for 3-4 hours until you cut out shapes.
For the Cookies:
In a standing mixer, beat together the butter and sugar until light and fluffy.
Add in your egg and beat until incorporated.
Next, add in the flour and cocoa powder.
Take the dough out of the standing mixer and form into a round disk. Wrap it in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 350 degrees Fahrenheit.
Once the 30 minutes are up, roll out the dough to about 1/4 inch thick and cut out 40 2x2 inch squares. If you don't have a 2x2 inch cookie cutter then use a ruler and a pizza cutter to measure out the square.
Place the cookie square on a parchment lined baking tray and bake for 10 minutes.
Allow to cool.
How to Assemble:
In a small bowl, melt the chocolate in the microwave using 30 second intervals.
Generously flour your work surface with cocoa powder and take the marshmallows out of the greased pan.
Cut them into 2x2 inch pieces using a ruler and knife or with a 2x2 inch cookie cutter. Be sure to coat every piece of marshmallow with cocoa powder.
Take two cookies and spread a little bit of chocolate on each of them. Place a marshmallow square on one cookie and then top it off with another.
Repeat until you have used up all the marshmallows! They last for up 3 weeks in an air tight container.