The last time I made these cookies was probably two years ago. You see, I don’t make it very often because there are many steps and some are quite cumbersome. I’m also not very good at making candies, which is what marshmallows are. But every time I make these little morsels of delight, I always make sure to send some to Ryann’s mom because they are her favorite. So much so that every time I send her some cookies, her response is almost always, “These are good, but they’re no s’mores cookies…” *cue the nervous laughter*
Ingredients:
- 0.75 cup (95 grams) powdered sugar
- 0.25 cup (30 grams) cornstarch
- 3 tablespoons (3 packs or approx. 24 grams) powdered gelatin
- 1 cup plus 1 tablespoon (250 ml) corn syrup
- 1.5 cups (200 grams) granulated sugar
- 2 egg whites
- 1 teaspoon vanilla
- 8 oz. (2 sticks or 226 grams) unsalted butter, softened to room temperature
- 2 cups (275 grams) AP flour
- 0.5 cup (70 grams) whole wheat flour
- 0.75 teaspoon kosher salt
- 0.5 teaspoon baking soda
- 2 tablespoons honey
- 0.5 cup (100 grams) brown sugar
- Chocolate for coating – you can do this two different ways which I’ll talk about more below. The options are:
- 18 oz. (510 grams) chocolate chips (semisweet or bittersweet) plus 3 tablespoons coconut oil, or
- 24 oz. (680 grams) baking chocolate (semisweet or bittersweet)
Directions:
- We’re going to begin by making the marshmallow first: Combine the powdered sugar and cornstarch in a small bowl and set aside. Grease a 9×13 inches (23×33 cm) cake pan and then sprinkle liberally with the powdered sugar-cornstarch mixture.
- Sprinkle the powdered gelatin into 0.5 cup (125 ml) water to let it bloom. Combine corn syrup, sugar, and 0.3 cup (75 ml) water in a medium saucepan and cook until the mixture reaches 245°F (120°C) on a candy thermometer. Take off heat and let it cool down to 225°F (110°C). Add the gelatin and stir until it dissolves.
- In the bowl of a stand mixer, using the whisk attachment, beat the egg whites until stiff peaks form. Slowly stream the sugar mixture down the side of the bowl into the egg whites, continuing to beat. Try to avoid the whisk to prevent splatter of hot syrup. Continue beating on high speed until the mixture is slightly warm to the touch, about 5-7 minutes. Add vanilla during the last minute of beating.
- Pour the mixture into the prepared cake pan. No need to smooth it out as the surface will even out as it cools and sets. Plus, as you will cover the cookies in chocolate, uneven marshmallow will not matter so much. Sprinkle the top of the marshmallow liberally with the powdered sugar-cornstarch mixture. Let it cool and set uncovered for at least 4 hours, or better yet, overnight.
- Now we make the graham crackers: Combine both kinds of flours, salt, and baking soda in a bowl and then set aside. Combine butter, honey, and brown sugar in a mixing bowl and beat on medium-high speed until smooth and fluffy, about 3 minutes. Add in the dry ingredients and continue beating until smooth, making sure to scrape the bowl to make sure that all ingredients are combined well.
- Turn out the dough onto a sheet of parchment paper and place another sheet on top. This is needed so you can actually roll out the dough without it sticking to your rolling pin. This dough is very sticky! Press down gently and try to shape it into a rectangle about 11×13 inches (28×33 cm), 0.25 inch (0.5 cm) thick. Keep the dough between the two parchment paper and place it on a sheet pan. Place the whole thing in the refrigerator to chill for at least one hour. The chilled dough will be easier to cut.
- Preheat the oven to 350°F (180°C). Cut the dough into approx. 1.5×1.5 inches (3.5×3.5 cm) square. These will expand a little in the oven, so they do make quite a substantial size morsel of delight. You can make them smaller if you like, but don’t make them too small because it will be more difficult to put together. Place the squares on a sheet pan, lined with parchment paper, about 1 inch (2.5 cm) apart. Poke a few holes in each square with a toothpick, and then bake for 12 minutes and then let them cool completely.
- Now we put together the marshmallows and the graham crackers: Cut the marshmallow into roughly the same size as the graham crackers. I did this in the pan but I suspect it will be easier to do if you turn out the marshmallow onto a cutting board first. If you do, make sure to powder the board and oil/grease your knife as marshmallows are very sticky. When I put these two together, they stuck together pretty nicely. If yours do not do that, you can use a little caramel (melt some chewy caramel candies in the microwave) or melted chocolate, or peanut butter, whatever your heart desires. Maybe just not marmite because ew.
- Last step (finally!) is to cover the entire thing in chocolate. I mentioned there are two options for this. The first one is using chocolate chips and coconut oil. Chocolate chips are not made to melt easily, hence the need for additional fat content. They also will not likely set up at room temperature, which means you will have to keep your finished product refrigerated to prevent the chocolate from melting into a gooey mess. The second option is using baking chocolate and tempering them. This will set up at room temperature but it requires a loooot of patience. BWB has a very good tutorial on chocolate tempering, so I will refer you to that video. If you don’t mind keeping everything refrigerated, melt the chocolate chips and coconut oil in a double boiler and dip each cookie, making sure they are completely covered with chocolate. Then, set on a sheet pan lined with parchment paper. After they harden a bit, you can transfer them to the fridge to cool down completely. Enjoy with a loved one, and that includes yourself. Enjoy them with yourself. 😉
A Dash of Yoyo 