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What can a girl say? Cookies are bomb. Due to their chocolaty flavor and chewiness, they taste like brownies and would be great alone. Once the dough is portioned, wrapped around a frozen marshmallow, and covered in nonpareils, these cookies may be the best and most fun at the cookie swap. The marshmallow melts and turns molten while the cookie bakes. Wow! Regular hot chocolate bombs, rejoice. When you unwrap one of these cookies, the marshmallow-pull is insane. In 2022, marshmallow pulls may be the new thing. Just saying.
Melted butter and shortening are mixed in a bowl using a whisk and spatula. Pro tip: Stop melting butter and shortening when chunks remain. When whisked together, the ingredients will cool faster and the dough will wrap around the mallow without chilling beforehand. Plan ahead to chill or freeze these bombs for one to three hours before baking. The nonpareils are required, but their crunch and color make this cookie party-worthy.
Three Favorite Cookie-Baking Tools
Prepare for cookie-making before preheating the oven.
Kitchn’s Sheet Pan
This strong, non-warping pan makes tons of excellent sweets. Bonus: Its vibrant hues make baking enjoyable.
Favorite Cooling Rack
These racks are great because their criss-cross construction stabilizes them, keeps your snacks from falling through, and avoids warping.
The Essential Baking Spatula
This thin-but-sturdy spatula delicately lifts cookies from the pan and transfers them to the cooling rack. It helps move delicate delicacies.
INGREDIENTS
- 8 tablespoons (1 stick) unsalted butter
- 1/4 cup cup plus 2 tablespoons vegetable shortening
- 21 regular-sized marshmallows
- 1 3/4 cups all-purpose flour
- 3/4 cup Dutch processed unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1/4 cup light corn syrup
- 3/4 cup rainbow
INSTRUCTIONS
- Place 1 stick unsalted butter and 1/4 cup plus 2 tablespoons shortening in a large microwave-safe bowl. Microwave on high in 30-second bursts, stirring between each burst, until mostly melted with just a few clumps of butter or shortening remaining, 30 seconds to 1 minute total. Whisk until completely melted and smooth. Let cool briefly while you freeze the marshmallows and whisk the dry ingredients.
- Place 21 regular-sized marshmallows in a single layer on a large plate or pie plate and place in the freezer.
- Place 1 3/4 cups all-purpose flour, 3/4 cup Dutch processed cocoa powder, 1 teaspoon baking soda, and 3/4 teaspoon kosher salt in a medium bowl and whisk to combine.
- Add 1 cup granulated sugar and 2 teaspoons vanilla extract to the melted butter and shortening and whisk to combine. Add 1 large egg and 1/4 cup light corn syrup and whisk to combine. Add the flour mixture and gently fold until just combined.
- Place 3/4 cup nonpareils in a small bowl. Divide the dough into 42 portions (about 1 tablespoon each). Roll each portion into a smooth ball and place on a sheet of parchment paper.
- Pick up a dough ball and flatten in your hand into a 2 to 2 1/2-inch round. Top with the cold marshmallow (keep the remaining in the freezer). Top with a second dough ball and press it around the marshmallow. Roll the ball in your hands until the marshmallow is completely covered in dough and the ball is smooth, smoothing over any wrinkles or cracks through which a melty marshie might want to leak.
- Roll completely in the nonpareils and place the rolled ball on a baking sheet, large plate, or pie plate, whichever will fit best in your freezer or refrigerator. If you use plates, you will need two. Repeat forming the remaining cookies. Refrigerate for at least 3 hours, or freeze for at least 1 hour or up to overnight.
- Arrange a rack in the middle of the oven and heat the oven to 350ºF. Line 2 baking sheets with parchment paper.
- Transfer 7 cookie balls to each baking sheet, spacing them evenly apart. Bake for 6 minutes. Rotate the baking sheets between racks and from front to back. Bake until the cookies look dry and set (the marshmallow may ooze out a little), 4 1/2 to 7 minutes more.
- Let the cookies cool completely on the baking sheets (they will initially be puffy but will fall slightly as they cool). Gently remove the cookies with a flat spatula (they will stick a bit where the marshies have oozed) and bake off the remaining 7 cookies on a cooled baking sheet with a new sheet of parchment paper.
RECIPE NOTES
Storage: The cookies can be stored in an airtight container at room temperature for up to 3 days.
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