I happened upon the most delicious confectionery creation the other day when I was walking through the summertime section of Target – Kraft Chocolate Mint Marshmallows. They were marketing these fabulous new marshmallows with the graham crackers and chocolate bars giving everyone’s campfire favorite, The S’more, a new minty twist.
I instantly paired these yummy puffs of marshmallow bliss with one of my favorite cookies, Chocolate Covered Marshmallow Cookies, from our book, Two Chicks from the Sticks: Back Home Baking. I love combining chocolate and mint together anytime I get the chance and this was a match made in confectionery heaven.
If you live in the Atlanta area and would like to make a few 100 of these cookies, as well as Snow White Coconut Cake, Donna’s Cherry Bars and Lemon Meringue Pie, join me this Sunday, June 3rd, at Cook’s Warehouse in Midtown for my kick off to Summer baking class. There are a few spots left, so give them a call or click on the link to sign up. Cook’s Warehouse class schedule.
Your favorite Chick from the South – Jamie
Chocolate Covered Mint Marshmallow Cookies
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup unsweetened cocoa
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
1/4 cup milk
48 mint marshmallows or 12 large marshmallows cut in half
Preheat oven to 350 degrees
1. In a medium bowl, sift together flour, salt, baking powder and cocoa; set aside. If you are using plain marshmallows, cut the marshmallows in half; set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy. Mix in the egg and vanilla until blended. Alternate adding the flour mixture and milk to the batter; the finished product should be stiff.
3. Shape dough into 1-inch balls; place 2 in. apart on parchment lined baking sheets. Bake for 9 minutes and then remove from oven and gently push two mint marshmallows (or one halved plain marshmallow) in the center of each cookie; return to oven and bake for 2-3 minutes longer. The cookies are done when the marshmallows are soft to the touch but still holding their shape. Do not over bake.
4. Let cool on the baking sheet for 5 minutes and then gently move the cookies to wire rack to finish cooling. After the cookies have cooled down, line them up in straight rows on the cooling racks over the cookie pans. Prepare frosting.
1/2 cup light brown sugar
1/4 cup water
3 tablespoons butter
2 tablespoons cocoa, sifted
1 1/2 cups powdered sugar, sifted
1 teaspoon vanilla
1. In a medium saucepan, combine the brown sugar, water, butter and cocoa; cooking over medium/high heat bring the mixture to a boil for just 1 minute.
2. Remove from the stove. Immediately stir in the powdered sugar and vanilla, mix well. (You can use an electric mixer or a do it by hand with a sturdy whisk.)
3. Moving quickly, with a tablespoon, drizzle the frosting over the cookies. Let the frosting set for 30 minutes before moving them.
(To cut the marshmallows, I use my kitchen only scissors.)