Chocolate-Covered Marshmallow Cookies

Every year, during the months of June and July, I get slammed with “Dad gifts.” James’ dad’s birthday is June 14th, Father’s Day hangs out around there, and then my dad’s Birthday is July 18th. Since these are the most difficult people for me to think of presents for, I struggle a lot creatively around this time:) However, I thought of a great gift for my dad! He adores the Nabisco Pinwheel cookies, so I decided to work on making a homemade version of these.

It is an extremely messy recipe, and takes quite a bit of time, and dirties a lot of dishes, but trust me, it’s all worth it in the end!

Chocolate-Covered Marshmallow Cookies
Makes between 32-40 small cookies
Bake at 350 F for 8 -10 minutes


1/2 cup butter
1 egg
3/4 cup sugar
1 tsp. vanilla
1/3 cup cocoa powder
1 1/2 cupd flour
1/2 tsp. salt

Cream butter and sugar. Add in vanilla and egg. Slowly add in cocoa and flour mixture. Mix until incorporated. Form into ball, and wrap in plastic wrap. Refrigerate for at least 2 hours, or overnight. Roll out onto floured surface about 1/8″ thick. Bake until firm, and allow to cool to room temperature.

You may need to add more flour to keep it from sticking too much, like it is here.
After baking


1/3 cup water + 1/4 cup water
1 pkg. unflavored gelatin
1/2 tsp. vanilla
1 cup sugar

In mixing bowl, pour gelatin over 1/3 cup cold water and vanilla. Let sit while gelatin soaks. In a saucepan, dissolve 1 cup sugar into 1/4 cup water, and bring to 238 F (soft ball stage) while stirring with spoon continuously. Once 238 F is reached, pour over gelatin in mixer, and beat slowly while mixture cools down for 30 seconds or so. Then, beat on medium-high to high for 8-10 minutes, or until marshmallow is stiff and not as shiny. Place mixture into piping bag, and pipe immediately (no need to be quick, but don’t let it sit for too long or it will thicken too much and won’t pipe well).

Optional: I was in a hurry to get these finished, so I made a 1:1 mixture of cornstarch and powdered sugar, and sifted them over my cookies after I was done piping on the marshmallow. This helped them to be handled quickly without having to wait as long for the marshmallow to set up. It is very easy to accidentally cake on this mixture while sifting, so be sure to do it lightly.

A quick picture of the “soft ball” stage
Immediately after pouring into mixer.
About 2 minutes into beating.
Stiff peaks, holds shape well, good to go!
Allow these to sit for a while to allow them to stiffen up.


1 bag of semi-sweet chocolate chips
3 Tbsp. light oil

Melt chocolate chips in microwave (30 seconds on high, stir, repeat as needed). Mix in oil to make melted chocolate thinner, which will help when dipping the cookies.

Dip cookies in chocolate, and allow them to sit in the refrigerator until ready to eat-this keeps the chocolate from melting when you keep your house at 80 degrees in the summertime:)

Note: I dipped the bottoms of my cookies first, and let them harden upside down (since my marshmallow was firm enough). Then, I dipped the rest of the cookie, and this allowed for the whole thing to be covered in chocolate!

Another blurry iPhone photo, but you get the idea:)




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