CHOCOLATE-COVERED MARSHMALLOW COOKIES

Chocolate-Covered Marshmallow Cookies image

Provided by Martha Stewart

Time 45m

Yield Makes 18

Number Of Ingredients 11

1/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled), plus more for working
1/4 cup plus 2 tablespoons whole-wheat flour (spooned and leveled)
1/4 teaspoon coarse salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
3 tablespoons unsalted butter, room temperature
3 tablespoons packed light-brown sugar
1 large egg
9 large marshmallows, halved
9 ounces semisweet chocolate, coarsely chopped

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.

Nutrition Facts : Calories 255 g, Fat 12 g, Fiber 2 g, Protein 4 g