|Those who 'like' me on facebook woulda seen this photo already...|
Anywhooos, one of the perks of working at a mallow shop is an abundance of mallows to bring home when the boss lady deems them "not good enough for the shop"... These mallows are still delicious, but the Mallow Lady only wants the freshest most tip top mallows at the shop for our customers. So I get to bring the mallows home to put in my hot chocolates or for toasting or baking fun...
|Photo taken from the Burgh Bakes Facebook page|
|Coconut tucking into a mallow cookie!|
what I used:
1/3c golden granulated sugar
1/2c brown sugar
1/2c butter spread
2 eggs (at room temp)
1/2 t vanilla extract
1 1/4c plain flour
1/2c self raising flour (the original recipe called for 1 3/4c AP flour which I didn't have, so I improvised)
1/4c unsweetened cocoa powder
1t baking soda
12 cubes of marshmallows cut into quarters
yield was approx 20 cookies
what I did:
1 Preheat the oven to 375 degrees F (190 degrees C). Rummage madly to find baking sheets.
2 In a large bowl, cream together butter and both sugars until smooth. Try hard not to spray it all over the kitchen & me with the hand mixer!
3 Beat in the eggs, one at a time; then stir in the vanilla.
4 Sift together the flour, cocoa, baking soda and salt; gradually mix into wet ingredients. Scrape any sprayed mixture from the sides into the bottom of the bowl as you go.
5 Fold in the chopped marshmallows.
6 Drop by rounded spoonfuls onto baking sheets about 2 inches apart. These will spread quite a bit, so make sure the cookies aren't any closer or they'll stick together.
7 Bake for 8 to 10 minutes in the preheated oven.
8 Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
tips & tricks:
I found that the mixture was REALLY sticky, which made it almost impossible to work with, so I threw the mixture into the fridge for a few minutes which made life a LOT easier! I also threw the batter in the fridge between batches.
I always work with two trays when baking cookies, so while one is baking, I can load up the second tray, then throw the second tray in when the first comes out of the oven.. I find that once they've cooled a little I can move the cookies over to a rack then I can load up the tray ready to replace the next one coming out of the oven.
You also don't want to make these cookies too big otherwise the marshmallow will burn if your cookies take too long to bake.. these cookies are nice and crunchy on the outside but soft and chewy inside... they are especially good fresh out of the oven when the mallows are still very gooey, though be careful not to burn your tongue!! ; )
Do you like marshmallows?
Have you tried 'gourmet marshmallows'? Ones which are handmade rather than the pink and white ones or the horrible hard mini ones that some places put in hot chocs?