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Marshmallow Puff Cookies

A cookie base with a drop of jam, a generous dollop of homemade marshmallow fluff topped with melted chocolate.
Print Recipe
Prep Time 40 minutes
Cook Time 10 minutes
Chiling Time 30 minutes
Servings 24

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.

Notes

The cookie portion of this recipe can be made in a mixer or by hand, the food processor just makes it a little easier.