Soft pillows of marshmallow sitting on top of a crunchy shortbread cookie, and all of that dipped in chocolate? Yes.
You are not dreaming. This is real life and you should DEFINITELY MAKE THESE NOW.
I was inspired to make these after seeing a recipe in the incredible Liddabit Sweets, in which these cookies are called “chocomallows.” So since then I’d been calling them DIY mallowmars; then a friend told me they’re actually moon pies.
I have no idea what the difference between a mallowmar and a moon pie is. Maybe they’re the same thing? I don’t know. . . All I know is that these are delicious and make an excellent gift for your Valentines. Or for yourself, if you’re inclined to give yourself gifts. (I am so inclined and gifted myself two of these babies—the ugliest two. I saved the prettier ones for the pictures you’re looking at.)
This is not a quick treat to make. HOWEVER! You can make the shortbread cookies ahead of time and freeze them; I froze mine for more than a week before I finally got around to making the marshmallow.
But all the time and effort you put into these cookies is so worth it. They are as yummy as they sound, and the marshmallow recipe makes double the amount you need so you end up with a pan full of marshmallows you can put in nice packages and give to your friends.
Plus, how cute are they? Come on. So cute, right?
If these aren’t screaming MAKE ME NOW!!!! through your computer screen, nothing will.
I just made them and looking at these pictures makes me want to run back to the kitchen and whip up another batch or
twofive. Maybe with espresso marshmallows next time?
Yes. That’s gonna happen soon. I’ll let you know how it goes.
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1/2 cup mini chocolate chips
- 1 1/4 cups cold water, divided
- 1 ounce unflavored powdered gelatin
- 2 3/4 cups granulated sugar
- 3/4 cup light corn syrup
- 3 large egg whites, at room temperature
- 1 teaspoon vanilla extract
- 24 ounces chocolate flavored almond bark
- Line two cookie sheets with parchment paper or silicone baking mats. Set aside.
- Whisk together flour and salt in a small bowl.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium until just blended, about 15 seconds. Beat in egg yolk and vanilla, then add flour-salt mixture and beat just to combine. Fold in chocolate chips with a rubber spatula.
- Divide dough into 2 pieces. Wrap each in plastic wrap and refrigerate for 30 minutes.
- Roll dough out on lightly floured workspace to 1/4-inch thickness. Cut cookies into 3-inch circles and place on prepared cookie sheets.* Place cut-out cookies in freezer for 30 minutes or refrigerator for 45 minutes.
- Preheat oven to 350 degrees.
- Bake cookies for 10 to 15 minutes, until cookies are just golden around the edges.
- Cool cookies completely on a wire rack.
- Place 3/4 cup of the water into a small bowl, sprinkle gelatin over the top, and stir to combine. Set aside.
- Place the remaining 1/2 cup water, sugar, and corn syrup in a medium saucepan. Stir with a rubber spatula to combine. Bring the mixture to a boil, without stirring, over medium-high heat. Insert a candy thermometer and cook to 240 degrees (about 10 minutes).
- While syrup is cooking, place egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until they hold soft peaks. Turn the speed down to low and mix until syrup in finished cooking.
- With mixer still on, pour syrup slowly down the side of the bowl. Add gelatin and turn mixer to high. Beat until mixture is white and nearly tripled in volume, about 6 minutes. Add vanilla extract and beat to combine.
- Pour half of the marshmallow onto a greased baking sheet and quickly spread out with a rubber spatula; allow to sit for several hours, then cut into pieces and serve.
- Place remaining marshmallow into a large disposable piping bag. Snip about ½ an inch off the bottom of the bag, then pipe marshmallow onto cookies. Allow marshmallow to set for 3 hours before dipping in chocolate.
- To dip the cookies, melt the almond bark in the top of a double boiler or in the microwave in 30-second intervals, stirring after each interval, until chocolate is smooth and melted. Use a fork to dip each cookie into the chocolate. Tap the fork against the side of the bowl to remove excess chocolate, then set the dipped cookies onto a baking sheet lined with parchment paper.
- Place dipped cookies into the refrigerator for 15 minutes to set chocolate before serving.
- *If you have trouble lifting the dough from the counter to your baking sheets, you can roll the dough directly onto parchment paper, then move the parchment onto the baking sheets.