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Saturday, October 10, 2015

Recipe: Marshmallow Chocolate Cookies - "Schokokuss"

Assorted Marshmallow Chocolate Cookies

Recipe: Marshmallow Chocolate Cookies


Chocolate and Marshmallow is a pairing that pops up in various confections throughout the world. In the United States, one of the purest and most widely recognized incarnations is the Mallomar. In Munich, I encountered the combination offered as a Schokokuss. 

While the Mallomar is a straight-forward, Graham Cracker, Vanilla Marshmallow and Chocolate-Coat Cookie, the Schokokuss of Germany comes in a vast array of flavors. That idea of playing with flavor combinations and making some Schokokussen has been stuck in my head for almost a year.

Having recently laid the groundwork with some components recipes, namely Chocolate Cookie "Oreos" and Marshmallow, it's finally time to put them all together. 

I realize many people are intimidated by working with Tempered Chocolate, but don't let that stop you from making these Cookies. You can just as easily sprinkle the Marshmallow with toppings of your choice (e.g. crush Nuts, Chocolate Chips, colored Sugar, etc.), or break out the culinary torch and make a few Toasted Marshmallow versions.

Tempered Chocolate-Coated Mint Marshmallow Chocolate Cookie
So simple... so sweet... and let's face it, with that shiny Chocolate coating, pretty sexy too!

Baked Chocolate Cookie "Oreos"
While a Mallomar features a Graham Cracker Cookie, I'd argue that Chocolate Cookie "Oreos" are the perfect base for these Marshmallow treats. The crisp, crumbly texture contrasts extremely well with the soft chew of Marshmallow. 

And what doesn't go well with Chocolate? No matter how you decide to flavor the Marshmallow, I am going to bet that it will pair well with this Cookie's deep, rich flavor. 

Start by baking off a full batch of the Chocolate Cookie "Oreos" (you will yield about four dozen Cookies) and set them aside to cool. You can prepare the Cookies several days in advance and store them in an airtight container.

Marshmallow Topped Chocolate Cookies
Arrange the cooled Cookies on a cooling rack and place the rack on top of a piece of parchment or a sheet tray (this will make for easier clean-up). Keep a couple of inches of space between each Cookie. You will want the extra room when piping the Marshmallow.

Prepare the Marshmallow. One recipe is enough to cover two dozen Cookies, so you'll need to make a double batch (or make two single batches with different flavors!)

As the Marshmallow is whipping and cooling, fit a pastry bag with a #6 or #7 round tip. If you use too small of a tip, you will not be able to pipe large, even-shaped domes of Marshmallow. 

Fill (but do not over-fill!) the pastry bag with Marshmallow. Holding the pastry bag at a 90 degree angle about 1" above the Cookie, pipe a large dome of Marshmallow. Apply even pressure, and do not move the tip up and down or from side to side as you squeeze.

Toasted Marshmallow Topped Chocolate Cookie
At this point, the Cookies can be finished in several ways. 

For Toasted Marshmallow Cookies, lightly pass over the Marshmallow with a culinary torch, being careful not to hold the flame too close to the Cookies, as the Marshmallow can ignite and burn (if it starts to blaze, just blow it out!).

For Topped Marshmallow Cookies, simply sprinkle the Marshmallows with your topping of choice (e.g. colored Sugar, Cocoa Nibs, Crushed Nuts). But you have to work quickly! When Marshmallow sets and dries, it becomes less sticky, and toppings will not adhere. With that in mind, after you pipe the Marshmallow, sprinkle on the topping as soon as possible. You may even want to work in smaller batches, piping and topping a few Cookies at a time.

Candied Cocoa Nib Coated Coffee Marshmallow Chocolate Cookie
Toasted and Topped Marshmallows are great, but it is the Chocolate Coated Marshmallow Cookie that is the real treat.

For Chocolate Coated Marshmallow Cookies, pipe the Marshmallow and let it set for at least two hours.

Couverture Chocolate for Tempering
Once the Marshmallows have set, temper your Chocolate. Use high-quality, Couverture Chocolate to get the smoothest, shiniest coating.

Tempered Chocolate for Coating Marshmallow Chocolate Cookies
Fill a pastry bag (without a pastry tip) with the Tempered Chocolate and cut a small (i.e. 1/4") hole in the tip of the pastry bag.

Working quickly, coat the Marshmallows with Tempered Chocolate. For each Cookie, start by piping Chocolate at the top center of the Marshmallow. Pipe enough Chocolate so that it pours evenly over all sides of the Marshmallow, completely coating the Cookies. 

You only get one shot at coating the Cookies in Chocolate. If you miss a spot here or there, do not apply more Chocolate. Once the first pour of Chocolate begins to set, any additional Chocolate will result in a lumpy finish.

Also be careful when holding the pastry bag. Since your hands are 98.6 degrees Fahrenheit, the Chocolate in the pastry bag by your hands will come out of temper if you work slowly. 

Freshly Coated Mint Marshmallow Chocolate Cookies
Before the Chocolate completely sets, consider adding a topping. If you flavored the Marshmallow, you may want a topping that indicates or complements that flavor, such as a mint leaf.

Mint Leaf Decorated Cookies
The Cookies can be served as soon as the Chocolate sets, which will vary based on how well the Chocolate was tempered and the temperature of the room. If the Chocolate is not setting, you can briefly refrigerate the Cookies before serving. 

The Cookies will keep in an airtight container for up to a week. The Cookies should not be frozen.

- The Recipe -

Chocolate Marshmallow Cookies - "Schokokuss":

Yield: About 4 Dozen 

  • Chocolate Cookie "Oreos": 1x Recipe
  • Marshmallow: 2x Recipe 
  • Couverture Chocolate, for coating: 750g


1. Prepare the Chocolate Cookie "Oreos" and allow them to cool completely. The Cookies can be made several days in advance and stored in an airtight container.

2. Arrange the Cookies on a cooling rack, leaving a couple of inches between each Cookie. Place the cooling rack over a piece of parchment paper or a sheet tray for easier cleanup.

3. Prepare the Marshmallow. As the Marshmallow is whipping, fit a pastry bag with a #6 or #7 round tip.

4. When the Marshmallow is whipped cool and light and fluffy, fill the pastry bag. Holding the pastry bag at a 90 degree angle about 1" above the Cookie, pipe a large dome of Marshmallow. For an even dome shape, apply consistent pressure and do not move the pastry tip up and down or from side to side. Pipe enough Marshmallow so that the dome completely covers the Cookie. Stop applying pressure before pulling away.

Chef's Note: Do not overfill the pastry bag with Marshmallow. It is easier to refill the bag than it is to struggle with an over-filled bag.

5. At this point, the Cookies can be finished in several ways:

Toasted Marshmallow Cookies
6a. Lightly toast the Marshmallows using a culinary torch. Do not hold the flame too close to the Marshmallow as it will burn.

Topped Marshmallow Cookies
6b. Sprinkle the Marshmallows with a variety of toppings, such a colored Sugar, Cocoa Nibs or Crushed Nuts. Since Marshmallow becomes less sticky as it sets, apply the toppings as soon as possible after piping the Marshmallow. If you work slowly, consider piping and topping the Marshmallows in smaller batches.

Chocolate Coated Marshmallow Cookies
6c. Once the Marshmallows have set (at least two hours after piping), temper the Chocolate. Pour the Tempered Chocolate in a pastry bag with no pastry tip. Cut a small hole in the tip of the pastry bag (approximately 1/4"). Working quickly, coat the Marshmallows in Tempered Chocolate starting by pouring Chocolate at the top center of the Marshmallow. Pipe enough Chocolate so that it pours evenly over all sides of the Marshmallow, completely coating the Cookie. Set the Cookies aside for the Tempered Chocolate coating to set.

Chef's Note: If you do not completely coat the Marshmallow with the first pass of Chocolate, do not go back to fill in the "gaps". The patch job will be noticeable when the Chocolate sets. Also be aware that the Chocolate will likely come out of temper (your hands are 98.6 degrees Fahrenheit). Work quickly or do not use the Chocolate at the end of the pastry bag.

- The Cookies will keep well for up to a week in an airtight container. The Cookies should not be frozen.

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