Do good things come in small packages? Oh yeah. I couldn’t agree more. Although I’m short, but no, I’m not talking about myself. As I was searching for more cookie ideas to bake for this holiday season, I was munching on these Chocolate Covered Marshmallow Cookies that I’ve just made. They are tiny one-bite cookies that are packed with wonderful flavors with different texture in each layer. But honestly, I can’t quite focus on searching for other cookies while indulging these Chocolate Covered Marshmallow Cookies as the same time. With a glass of milk, I wanted to take a nap instead of doing my “research”! What a tough job that I have here.
Recently, I’ve received the OXO Mini Measuring Beaker Set and the Good Cookie Spatula (see pictures below) from the nice people at OXO. They are nice not just because they sent me these awesome products to try out; but they are folks who also care about others who are in need. Have you heard of the Cookies for Kids’ Cancer? It’s a non-profit organization that focuses on helping kids with cancer to get the funding for better treatments. Cookies for Kids’ Cancer was founded by OXOnians (OXO employees). OXO encourages bloggers, bakers, and the like to participate in the Bake a Difference project. For every donation or bake sale registered at www.cookiesforkidscancer.org that mentions OXO, they will match the funds up to $100,000! For more information, here’s the Cookie for Kids’ Cancer website.
So, what are you waiting for? Spread the words and host a bake sale. I think it’s a nice gesture to give back a little this Holiday season.
I’ve always been a big fan for OXO’s products and designs. This Mini Measuring Beaker Set didn’t disappoint me at all! It’s so easy to measure small amount of ingredients, and I won’t spill them all over the place any more (especially when the mixer running, with one hand trying to pour the ingredient into the running machine, and the other hand holding the heavy camera trying to take a picture at the same time!) You know this is how I roll when taking my pictorial pictures. See, I’ve told you I have a tough job.
The picture below shows the marshmallow already piped onto the cookies before dipping into the chocolate. The marshmallow “kisses” are soft, light, and fluffy; sitting on top of the crunchy and crumbly cookies. hm…..
After the mallow-topped cookies are dipped into the semi-sweet melted chocolate, they became perfect. Perfectly addictive. The semi-sweet chocolate coating gives these cookies a wonderful chocolaty flavor and a slight crunch when bite into them.
What’s even better than these Chocolate Covered Marshmallow Cookies? How about a Giveaway? Sounds great? Here are the details of the giveaway.
One uTry.it reader (with an U.S. mailing address, no P.O Box please) will win an OXO Mini Measuring Beaker Set and the Good Cookie Spatula, courtesy of OXO. (I’ve told you they are nice people )
This Giveaway is now closed. Winner will be announced shortly.
Want extra chances to win? Simply do any, or all, of the following (optional). Just leave a separate comment of each action that you do.
1) Add uTry.it to your Google+ circle. (See sidebar to the right)
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Good luck everyone and have fun baking!
Disclaimer: I received an OXO Mini Measuring Beaker Set and a Good Cookie Spatula free of charge and I was not compensated in any other way. I was under no obligation to write a positive review, or a review at all. All opinions are my own.
Chocolate Covered Marshmallow Cookies: (Printable Recipe)
For the Cookies:
3 cups all purpose flour
1/2 cup sugar
1/2 teaspoon salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vanilla extract
12 tablespoons (6 oz) unsalted butter, room temperature
For the marshmallows:
3/4 cup cold water, divided
2 tablespoons light corn syrup
2 (1/4-ounce) packets unflavored gelatin
3 large egg whites, at room temperature
2 teaspoon pure vanilla extract
1 1/4 cups sugar
pinch of kosher salt
For the chocolate shell:
12 ounces semisweet chocolate
To Prepare the cookies:In a mixer fitted with the paddle attachment, slightly blend the dry ingredients together. With the mixer on low, add in the butter. In a small bowl, whisk the vanilla extract and eggs together. Slowly add the eggs mixture until combined.
Form the dough into two 1/2-inch disk, wrap each one with a plastic wrap and refrigerate for at least 1 hour. When ready to bake, line a baking sheet with parchment paper or a silicon mat.
Preheat the oven to 350 degrees F. Roll out the dough into 1/8-inch thickness between two plastic wraps. Use a 3/4 to 1-inch cookie cutter to cut out small rounds of dough. Place on lined baking sheet and bake for 10 minutes to 12 minutes, or until light golden brown. Let cool to room temperature.
To Prepare the marshmallows:In a medium saucepan, add 1/3 cup of the water, the sugar and the corn syrup and heat over medium heat. Stir until the sugar dissolves. Once the sugar is dissolved, do not stir the mixture and continue to cook the syrup until it reaches 265 degrees F on the candy thermometer, about 8 to 10 minutes.
While the syrup is cooking, work on the gelatin and egg whites. In a microwave-safe bowl, sprinkle the gelatin over the remaining cold water and let it sit for about 5 minutes. Then heat the gelatin in a microwave for 25 to 30 seconds to liquefy it.
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until firm. As soon as the syrup reaches 265 degrees F, remove the pan from the heat. Transfer the syrup to a heat proof beaker with handle (I used my heat proof glass measuring cup. It’s safer and easier to control using a beaker to pour the hot syrup into the running mixer than pouring the hot syrup directly from the saucepan.)
With the mixer on medium low speed, slowly add the syrup to the egg whites. Pouring it between the spinning beater and the sides of the bowl. Add the gelatin and continue to beat for another 3 to 5 minutes. When the ingredients are fully incorporated and slightly cooled, beat in the vanilla until well combined.
Transfer the marshmallow into a pastry bag fitted with a small round tip. Pipe a “kiss” shape of marshmallow onto each cookie. Let the marshmallow set at room temperature for 2 hours.
To Prepare the chocolate Shell:
Melt the chocolate on top of a double boiler or a bowl set over barely simmering water. Stir until just melted and shinny.
Line a cookie sheet with parchment or silicon mat. Gently dip the marshmallow cookies into the warm melted chocolate. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared cookie sheet and let set at room temperature until the coating is firm, about 1 to 2 hours.