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Chocolate Covered Strawberry Marshmallow Cookies
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5 from 6 votes

Chocolate Covered Strawberry Marshmallow Cookies

These cookies are so fun to make. Homemade marshmallows are so much better than the store bought and if you've never made them before you'll be surprised at how great they taste.
Prep Time25 mins
Cook Time35 mins
Cooling Time6 hrs
Total Time7 hrs
Course: Dessert
Cuisine: American
Servings: 36
Calories: 186kcal

Ingredients

Hazelnut Sableé Cookie

  • 9 tablespoons (127 grams) unsalted butter room temperature (65-68°F degrees)
  • 1 1/2 cups (212 grams) all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 cup (28 grams) hazelnut flour
  • 2/3 cup (86 grams) powdered sugar
  • 3 (60 grams) egg yolks room temperature

Strawberry Marshmallow

  • 18 tablespoons (225 grams) granulated sugar
  • 6 tablespoons (123 grams) Karo corn syrup
  • 6 teaspoons (18 grams) powdered gelatin
  • 1 1/4 cups water divided
  • 3 (90 grams) egg whites room temperature
  • 1/4 teaspoon kosher salt
  • 2 teaspoons vanilla
  • 1 cup (1 ounce) freeze-dried strawberries

Chocolate Glaze

  • 12 ounces bittersweet chocolate chopped
  • 12 tablespoons (172 grams) unsalted butter room temperature

Instructions

Hazelnut Sableé Cookie

  • In the bowl of a stand mix combine the butter, all-purpose flour, and salt and beat on medium low speed until the mixture is crumbly. Add the powdered sugar and hazelnut flour and mix on medium-low speed until just combined. With the mixer on medium-low speed add the egg yolks one at a time, waiting for the first yolk to be mixed in before adding the next one.
  • Gather the bowl, divide it into two pieces and shape each one in a disk and wrap in plastic wrap. Refrigerate the dough for at least one hour.
  • Remove the dough from the refrigerator and let it rest at room temperature for 5 minutes. Letting it rest will make it easier to roll out. Roll out the dough to 1/4-inch thickness and use a 1.75-inch cookie cutter to cut out the cookies. Place the cookies on a cookie sheet and chill them for 20 minutes. Chilling them will ensure that the cookies keep their shape when the bake.
  • Preheat the oven to 325°F. Line a baking sheet with parchment paper or Silpat.
  • If using a half-baking sheet, bake 16 cookies at a time. Even though the cookies don’t spread, if there are too many cookies on the baking sheet, the air won’t circulate properly and the cookies will take longer to brown.
  • Bake the cookies for 15-20 minutes until they start to turn brown around the edges. Remove them from the oven and cool to room temperature.
  • Before starting the strawberry marshmallow arrange the cookies on a baking tray or cooling rack and have them ready for piping the strawberry marshmallow.

Strawberry Marshmallows

  • Add a 3/8 or 1/2-inch tip to an 18-inch pastry bag and stand it up in a tall glass container. Folder over the top to make it easier to add the marshmallow mixture.
  • Add 1/2 cup water to a measuring cup and sprinkle 6 teaspoons of gelatin into the water. Stir gently to combine and let the gelatin sit for at least 5 minutes. Combine the sugar, Karo Syrup and 3/4 cup of water in a 2-quart saucepan.
  • Place the freeze-dried strawberries in the bowl of food processor and process until it is pulverized. Sift the freeze-dried strawberries to remove the larger pieces. If you do not have a food processor, place the strawberries in a plastic bag and beat it with a rolling pin until the freeze-dried strawberries until pulverized.
  • Place the egg whites and the salt to the bowl of stand mixer and beat on medium speed (speed 6 if you are using a Kitchen Aid mixer). Beat the mixture until they have soft peaks. The egg whites may be done before the sugar syrup and that is okay.
  • At the same time that you start beating the egg whites, bring the sugar mixture to a boil over medium-high heat. Gently stir the ingredients to combine them. Once the mixture comes to a boil, do not stir it. Continue to boil the sugar syrup until it reaches 242°F. It will take about 10 minutes to bring the sugar syrup to temperature. Use a candy thermometer or a Thermoworks instant read thermometer to monitor the temperature.
  • When the syrup reaches the temperature of 242°F remove the pan from the heat. Add the gelatin and whisk until the gelatin is completely melted. Increase the mixer speed to high and slowly add the sugar syrup the bowl by pouring it down the side. Once all the sugar syrup is added continue to beat the egg whites until the mixture reaches room temperature which will be 75°F.
  • Add the pulverized strawberries and the vanilla extract and mix on high speed until incorporated, about 15 seconds.
  • Quickly fill the piping bag about 2/3 full with the marshmallow mixture, twist the top of the bag close. Center the piping tip over the cookie with the bag straight up and down and pipe one round on each cookie than go back and add a second dollop on top of the first one.
  • If the marshmallow becomes too thick or rubbery, place the mixing bowl over a pan of simmering water and gently stir it with a silicone spatula until the texture is smooth and feels like it originally did. Continue to pipe the marshmallows.
  • Once done, allow the marshmallows to set for 4 hours or overnight.

Chocolate Glaze

  • Place the chopped chocolate over a pan of simmering water and allow it to melt undisturbed until there are just a few pieces left unmelted. Stir the chocolate with a whisk. When the remaining pieces of chocolate are melted, add the butter 2 tablespoons at a time and whisk after each addition until the butter is thoroughly combined with the chocolate. For covering the marshmallows keep the chocolate at 92°F. If it cools too much rewarm it over simmering water.
  • Line a two half baking sheets with parchment paper. The chocolate covered marshmallows will be placed on these baking sheets to dry.
  • To cover the strawberry marshmallow, place the marshmallow cookie on a chocolate dipping fork. Hold it over the bowl of chocolate glaze and spoon the chocolate over the marshmallow until the marshmallow and cookie are completely covered. Gently place it on parchment lined baking tray. Stop occasionally to sprinkle any toppings on the chocolate while it is still wet.
  • Let the chocolate set for 2 hours and enjoy. The chocolate covered marshmallows can sit at room temperature for 2 days and be refrigerated for a week.

Nutrition

Calories: 186kcal | Carbohydrates: 20g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 58mg | Potassium: 66mg | Fiber: 1g | Sugar: 15g | Vitamin A: 230IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg