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Chocolate and Marshmallow Cookies
(24)
Rate this recipe
Preparation
30 min
Cooking
12 min
Chilling
15 min
Makes
about 25 balls
Vegetarian
Lactose-free
Egg-free
Categories
Ingredients
3/4 cup (180 ml) unbleached all-purpose flour
1 pinch salt
1/2 cup (125 ml) unsalted butter, softened
1/2 cup (125 ml) brown sugar
1/2 cup (125 ml) cocoa powder
14 large marshmallows, each cut into two thick slices
6 oz (170 g) milk chocolate, chopped
28 fresh raspberries (optional)
2 tablespoons (30 ml) chopped almonds, toasted
Preparation
With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.
In a bowl, combine the flour and salt. Set aside.
In another bowl, cream the butter with the brown sugar and cocoa powder with an electric mixer. With a wooden spoon, stir in the flour and salt.
For each cookie, use a floured hand to shape balls with 10 ml (2 teaspoons) of dough. Place on the baking sheet and flatten slightly to about 2.5-cm (1-inch) in diameter.
Bake for about 11 minutes. Right out of the oven, place a marshmallow half, cut side down, on each cookie. Cool completely.
In a bowl over a double boiler, melt the chocolate. Let it temper.
Pour about 5 ml (1 teaspoon) of chocolate over each marshmallow and make it drip down the sides. Top with a raspberry. Garnish with almonds. Refrigerate for about 15 minutes before serving. Store in an airtight container in the refrigerator.
Note from Ricardo
Do not use fresh raspberries if you intend to offer the cookies as a gift.
Personal Note
