Chocolate Marshmallow Puff Cookies!

I’m not going to name names, but there is a boxed cookie that I loved as a child. It’s a graham cracker with jam and marshmallow that is covered in chocolate! It was pretty much the fanciest boxed cookie I had, and you know how to make a boxed cookie even better? Make your own version from scratch! It’s quarantine so you shouldn’t really be in the grocery store anyways, plus there is SO many hours in the day to use up, and what better way than making cookies! This recipe starts with one batch of the graham crackers we made yesterday (scroll down for that recipe). Then we are going to make some homemade marshmallows! Marshmallows are great on their own, you can definitely just make the marshmallow recipe then press it into a grease and lined, and greased AGAIN 8”x8” baking pan. Then cut it into squares with a greased knife and toss in icing sugar, so delicious!

SOOOOOOO FUN!

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Chocolate Marshmallow Puff Cookies

Yield: 12-18 (depending on how many graham crackers you have)

Bases:

• 1 batch of home made graham crackers cut into circles and baked (I had 18) - You could also use packaged graham crackers, it’s just going to be a bit tricker since they are square

• about 1/2 cup of jam (raspberry and strawberry are really good with the chocolate)

Marshmallows:

• 2 packages Gelatine

• 1/3 cup Cold water

• 1 cup Sugar

• 1/3 cup water

• 1/3 cup Honey

• 1/3 cup Corn Syrup

• pinch of Salt

• 1 teaspoon Vanilla (optional)

Topping:

• 2 cups Chocolate

• 1 Tablespoon Oil

• sprinkles! (optional)

1. Place your graham crackers onto a parchment lined baking tray in a single layer. Scoop about 1 teaspoon of jam into the centre of each graham cracker, then set the tray to the side.

2. in the bowl of your mixer, pour 1/3 cup of cold water, then mix in your gelatine, set this to the side to rest, it is going to absorb the water and firm up.

3. In a small pot, place your sugar, 1/3 cup water, honey, corn syrup and salt. Heat over high heat until it reaches 240*F. Then remove from heat.

4. Place your bowl with the gelatine onto the mixer with the whisk attachment.

5. Turn the mixer onto the lowest speed, and while it’s mixing, slowly pour in the hot syrup until the whole pot is mixed in and the gelatine is all melted.BE CAREFUL THIS IS SUPER HOT!

6. Turn up the speed to high, and whisk for 8-10 minutes or until the marshmallow looks super white and fluffy and the bowl does not feel hot to the touch.

7. Add your vanilla extract and mix for another minute or until combined.

8. Scoop your marshmallow into a piping bag, or a ziplock bag with the end chopped off, and pipe the marshmallow in a circle around the jam on your cookie, then continue piping over top of the jam until you have a nice mound of marshmallow and you can’t see any jam peeking through. It will look similar to the swirl on a cupcake or soft serve ice cream cone. Do this for all of your graham crackers.

9. Once all the marshmallow is piped, let your cookies sit at room temperature for about 2 hours until they firm up.

10. In a microwave or double boiler, melt your chocolate and oil until smooth and melted.

11. Dunk each of your marshmallow cookies into the chocolate, toss until covered and then shake them off a little so there isn’t too much excess chocolate on them, then place back onto the parchment lined tray. You can add sprinkles now if you love sprinkles as much as me, or just leave them off.

12. Place your tray into the fridge for about 20 minutes to set the chocolate up and then enjoy!