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
Ingredients
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
Instructions
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.