This is a cookie from my youth, either in this shape or in the pinwheel shape, which were my particular favorites. I found this recipe in the September 2010 issue of Martha Stewart's Everday Food magazine and just knew I had to try them. This is not a recipe if your goal is to whip out a batch of cookies in a hurry. These took some time but were totally worth the effort. The recipe states it makes 18, but I only managed to get ten out of the dough and had only enough chocolate, even after adding three more ounces, to coat nine cookies. Oh well, nine cookies are better than none!!
Chocolate Covered Marshmallow Cookies (as adapted from Everyday Living Magazine)
1/4 cup plus 2 tablespoons all-purpose flour, plus more for working
1/4 cup plus 2 tablespoons whole-wheat flour
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
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 sprayed with vegetable spray, gently flatten each marshmallow. Let cookies cool completely on sheets on wire racks.
Place chocolate in a medium heatproof bowl and microwave in 30 minute increments, stirring often, until chocolate is thoroughly melted. 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.