Hey guys! I’ve got a new cookie recipe for you today, and this is what I would call a special cookie. These cookies are a little bit of a project since they have a few different elements, but they are even yummier than I thought they would be.
This is basically a base of sugar cookie rounds, topped with some fluffy Swiss meringue as our marshmallow. After that, we dip the whole dang thing into some melted chocolate to get a thin layer sitting on top, and something to let us sprinkle some sprinkles on! Let’s get to it!
These cookies start off with a base of sugar cookies. The thing that’s great about these is that you can really mix and match whatever cookies you like here. If you prefer shortbread rounds, you can go with those. You can swap out a little of the flour with finely ground nuts, and you can switch up the extracts with anything you’d like- coffee would be delightful!
I went with a pretty simple sugar cookie dough here, but you do have to chill it before you slice and bake the cookies. I opted to roll the dough into a log before chilling, and then slicing the cookies into 1/4 inch rounds to bake, but you can also chill the dough, roll it out, and use cookie cutters if you prefer.
While the cookies bake, we’re going to make the Swiss meringue. I like this option because it’s super thick and holds it shape well when you pipe it, but it’s still got that fluffy marshmallowy texture. If you’ve ever made a Swiss meringue buttercream, the process is exactly the same here, minus the butter!
You can pipe on the marshmallow with any decorative tip you like and it’ll be beautiful. Plus, if you don’t want to pipe, you can just kind of scoop some on top of each cookie, but it just won’t be as pretty. BUT, luckily, it’ll still be absolutely delicious and that’s what counts! Then they need to spend a little time in the freezer to make the chocolate dipping a bit easier!
Then it’s just time to dip in chocolate and top with sprinkles before the chocolate sits. These cookies can then be left at room temp if you’re going to eat them within a couple of days, or you can freeze them for several weeks!
These cookies are a bit of a project to make, with lots of steps, but they are all doable. Here’s some tips and tricks to help you out!
Enjoy!
Preheat your oven to 350 degrees, and line two large baking sheets with parchment paper. Set aside. In a large mixing bowl, beat together the butter and sugar until light and fluffy. Beat in the vanilla extract and eggs until combined. Add in the flour, salt, and baking powder, and beat until a dough forms. It will be fairly firm, and you want to beat it for several minutes to ensure that all the flour is completely incorporated.
Form your dough into a long log that is about 1 1/2 inches around. Wrap in plastic and chill for 1 hour. Unwrap the chilled dough, and slice the cookies into 1/4 inch thick rounds. Place them on your lined baking sheet, no need to leave much space between each cookie, just a little. Bake cookies for 8-10 minutes, or until they are just starting to become golden on the edges. Don't overbake these ones- you want them to stay soft! Continue with the remaining dough until all the cookies are baked. Cool completely.
In a large bowl, or the bowl of stand mixer (which I recommend using if you have), stir together the egg whites and sugar over a double-boiler. You want to heat this while whisking for about 5-10 minutes, or until the sugar is dissolved and you can't feel any grains when you rub a little between your fingers.
Then, transfer to your stand mixer, or using a hand mixer, use the whisk attachment and beat the mixture for a full 10-15 minutes. The mixture will triple in size, and will become very thick and fluffy. You want to make sure you beat this mixture fully- it should be very thick, and should hold peaks!
Transfer the mixture to a piping bag fitted with a star tip, and generously pipe marshmallow on top of each cookie into a dollop, pulling away at the end to create a little peak on top. Then, freeze the cookies for about 20-30 minutes to help the meringue become even more firm for dipping in chocolate.
In a microwave safe bowl, add about 2/3 of your chopped chocolate. Microwave in 30 second bursts, stirring between each burst, until the chocolate is completely melted. Then, stir in the remaining chopped chocolate until that is also completely melted, which should take a minute or two or stirring.
Then, gently dip each marshmallow topped cookie into the melted chocolate, and sprinkle your sprinkles on top before the chocolate sets. Then your cookies are ready to enjoy! Then can be stored at room temp for 3 days, or you can freeze the cookies for several weeks. Enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
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