Chocolate Covered Marshmallow Cookies for Winter Treats
Calories: 348kcal
These chocolate-covered marshmallow treats are my favorite winter dessert! These soft, fluffy pillows are draped in rich dark chocolate, creating a deliciously festive delight. The only reason I host my kid's birthday party during the colder months is to make these marshmallow treats and proceed to eat most of them myself!
Print Recipe
Ingredients
- 1 ½ cups All-Purpose Flour (213g) Can substitute gluten-free flour in the same ratio
- ½ cup powdered sugar (57g)
- ½ teaspoon salt
- 1 ½ stick chilled unsalted butter cut into chunks (or ¾ cup or 140g)
- ½ cup unsalted, shelled pistachios, plus more chopped for garnish 50g
- 1 egg
- ½ teaspoon vanilla extract
For marshmallow filling:
- 6 egg whites
- 1 ½ cups granulated sugar 300g
- ½ teaspoon cream of tartar
- 1 ½ teaspoon vanilla extract
For chocolate shell:
- 3 tablespoon coconut oil or butter or canola oil (coconut oil works best, but use what you have)
Instructions
- To make cookies, place flour, powdered sugar, and salt in a food processor and pulse until combined. Add butter, pistachios, egg, and vanilla. Pulse until pistachios are very fine and dough comes together.
- Form a log about 2 inches (5 cm) in diameter on wax paper, using the wax paper to help you mold it. Wrap in plastic wrap and refrigerate until firm, about 2 hours. If you are in a rush, freeze for 30 minutes.
- Preheat oven to 350ºF/180ºC.
- Cut log into ¼-inch (6 mm) slices, and bake on a parchment paper–lined baking sheet, 1 inch (2.5 cm) apart, until lightly golden, about 15 minutes. Cool.
- While cookies are baking, make your filling. Make sure the bowl and whisk are very clean and dry. Make a double boiler with a pot or heatproof bowl set over a pot of simmering water (not touching the water) and place egg whites, sugar, and cream of tartar in the top pot over simmering water over medium heat. Whisk for 5 minutes, or until sugar has dissolved. Do not let it boil. Mixture should be frothy, warm, and not gritty. If you have a candy thermometer, it should be about 140ºF/60ºC.
- Remove from heat, transfer to a large heat-resistant bowl (or use the bowl it’s already in) and beat with a stand or hand mixer with whisk attachment until thick, shiny, and stiff peaks form, 10 minutes or more. Then beat in vanilla.
- Put filling in a pastry bag with a wide tip or a plastic bag with wide tip. Pipe onto cookies in a swirl, about 2 inches (5 cm) high, and freeze for at least 1 hour.
- Meanwhile, to make chocolate coating, melt chocolate and oil over medium heat in a double boiler until chocolate is melted and shiny.
- Then dip chilled marshmellow cooking in the chocolate (or just get messy and pour it on top) and sprinkle with extra pistachios. The chocolate should harden right away; refrigerate if not eating right away.
Nutrition
Calories: 348kcal | Carbohydrates: 44g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 44mg | Sodium: 219mg | Potassium: 124mg | Fiber: 1g | Sugar: 30g | Vitamin A: 386IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 1mg