Sunday, January 26, 2014

Chocolate Marshmallow Cookie Bites

I would almost do anything for a gooey toasted marshmallow... much those silly people in the "What would you do for a Klondike Bar?" commercials in days of old would've done anything for their frozen dairy treat. Cluck like a chicken? Sure, just give me the damn toasted marshmallow!!  

Toasted marshmallows of course bring to mind s'mores. I have to say that s'mores are good and all, but given the choice I would just as soon forget the Hershey's bar and the graham crackers. It delays the marshmallow from reaching the taste buds with the "toasted" flavor receptors (I am certain that there are taste buds just for this.) The assembly is of the s'more is tricky - the dim campfire light, transferring the marshmallow from the red hot stick it was cooked on, and all this after likely having polished off a few beers. The s'more assembly also wastes precious minutes with heat escaping the molten center, disappearing into the summer night sky leaving a wrinkly, cold marshmallow behind.  

I just want the marshmallow.

Though I can't find patience for a s'more, I did have patience enough to put these treats together (and only sneaking a few toasted marshmallows out for myself.) After making my Raspberry & Chocolate Sweet Bites a few weeks ago, I wanted to try the same idea but with precious toasted marshmallows and melted chocolate over the top. Here they are and they are soooo good! The cookie shell is crispy but reveals a soft, gooey, marshmallow center that still holds the toasty taste. 

You can present these all assembled and ready to savor! No searching for the graham cracker box in the dirt by your camp chair... or getting angry when you realize that one of your fellow campers ate all the Hershey bars earlier in the day while you were out buying more firewood and ice. Grrrr...

Chocolate Marshmallow Cookie Bites

1-1/2 c. granulated sugar
1/2 c. (1 stick) butter, softened
1/2 c. shortening
2 eggs
1 tsp vanilla extract
2-3/4 c. all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
Nonstick cooking spray
1 bag mini marshmallows
8 oz. semi-sweet chocolate chips (or milk chocolate if you prefer)
1" cube of paraffin wax (optional)
Sprinkles (optional)

Preheat oven to 400 degrees F. Cream the sugar, butter and shortening for 5 minutes until very fluffy and light. Beat in the eggs 1 at a time. In a separate bowl whisk together the flour, cream of tartar, baking soda and salt. Mix the dry ingredients into the wet until combined. 

Spray mini muffin pans with nonstick cooking spray. Roll the dough into 1-1/2" balls and press one ball into each muffin cup, pressing the dough evenly up the sides. Bake in the heated oven for about 9 minutes. Pull the pans out - the dough will be starting to brown and will be puffed up. Use the back of a teaspoon to press the dough back down and against the sides. Return pans to oven and bake for an additional 4-5 minutes.  They should be lightly browned. Remove from oven and gently tip the cookie cups from the pans. Allow to cool completely on a wire rack. Store them in a sealed container until you're ready to fill them.

In the top of a double-boiler, melt the chocolate chips and the wax (if using), stirring until the chocolate is smooth. Reduce heat and have ready for the next steps.

Turn on the oven's broiler. Set the cookie shells on a foil-lined cookie sheet. Fill each shell with 10-12 mini marshmallows. Place the tray under the broiler for 1 to 2 minutes just until the marshmallow tops are golden brown (watch them closely!)  Remove from the oven. Spoon the melted chocolate over the tops of the marshmallows and the cookie shells. Add sprinkles (if using.) Set the tray aside to cool and to let the chocolate set.  

Makes approximately 36. Store in an airtight container for 2-3 days.


  1. Yummy!!!!!!! And I like that plate too!

  2. yes, it's almost worth stealing!

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  4. These look absolutely divine! We cheat on the s'mores here; we have an electric s'more maker that we use inside our warm kitchen. No heat escaping into the chilly air here. LOL Thanks for sharing at Food on Friday!


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