Introducing the Marshmallow Puff Cookie – a delightful creation that marks the beginning of our sweet holiday countdown. This delectable treat begins with a simple cookie base, providing the perfect foundation for the layers of flavor that follow. A carefully placed drop of jam rests atop each cookie, a burst of fruity goodness waiting to surprise your taste buds.
But the magic truly unfolds as these cookies are generously crowned with homemade marshmallow fluff, creating a cloud-like embrace that adds a delightful chewiness to every bite. The final touch? A dip in rich, velvety chocolate, sealing the sweet deal and elevating this treat to a luxurious level.
While crafting these Marshmallow Fluff Cookies may demand a bit of effort, the end result is a genuine indulgence, a symphony of textures and tastes that dance across your palate. With each bite, you’ll experience the perfect balance of softness, sweetness, and the rich depth of chocolate, making it a truly irresistible kickoff to our festive countdown. Get ready to savor the joy of holiday baking with this extraordinary treat that embodies the essence of the season. 🍪✨
Marshmallow Puff Cookies
A cookie base with a drop of jam, a generous dollop of homemade marshmallow fluff topped with melted chocolate.
Cookie Base
- ¾ cup flour
- ¼ cup sugar
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup butter (cold)
- 1 egg
- ½ tsp vanilla
Marshmallow Fluff
- 1 tbsp gelatin
- ¼ cup water
- ½ cup sugar
- ¼ cup corn syrup
- ½ tsp vanilla
Chocolate Coating
- 1 cup chocolate (we used semisweet)
- 1 tsp peanut oil (any neutral oi will work)
Other
- 2 tbsp strawberry jam (use any jam you like)
Cookie Base
In a food processor, pulse flour, sugar, baking powder and salt until combined. Add cubed butter and pulse under mixer appears sandy.
Add egg and vanilla, pulse until dough begins to form.
Shape dough with hands and chill for 30 minutes.
Preheat oven to 350F. Roll out dough to ¼" thickness, cut circles from dough and bake for 8 minutes. Let chill before assembling.
Marshmallow Fluff
In a saucepan, sprinkle gelatin over water. Leave to bloom 5 minutes.
Add sugar, melt over low heat.
Pour into mixing bowl, beat on high with corn syrup and vanilla until soft peaks form, 10 minutes.
Allow to cool slightly before transferring to piping bag.
Assembly
Melt chocolate and oil.
For each cookie; place approximately ⅛ tsp jam on cookie base.
Pipe marshmallow fluff over entire cookie.
Dip cookie in melted chocolate and allow to dry. For best results, keep refrigerated.
The cookie portion of this recipe can be made in a mixer or by hand, the food processor just makes it a little easier.