Introduction
Who doesn’t love a delicious dessert that combines rich chocolate, fluffy marshmallow, and a glossy chocolate ganache? This cookie recipe is perfect for any occasion, whether you’re celebrating a birthday, hosting a gathering, or simply treating yourself to something sweet. With layers of flavors and textures, these cookies are a delightful treat that will impress your family and friends.
Detailed Ingredients with measures
*Cookie Dough:*
– ¾ cup unsalted butter, softened to room temperature
– 1¼ cups light brown sugar, packed
– ¼ cup granulated sugar
– 2 large eggs, room temperature
– 2 teaspoons vanilla extract
– 2⅓ cups all-purpose flour
– ⅔ cup Dutch-processed unsweetened cocoa powder
– 1 tablespoon cornstarch
– 1 teaspoon baking soda
– ½ teaspoon salt
*Marshmallow Frosting:*
– 1 cup unsalted butter, softened to room temperature
– 3 cups powdered sugar, sifted
– ½ teaspoon vanilla extract
– ⅛ teaspoon salt
– 7-ounce jar marshmallow creme (marshmallow fluff)
– 1-2 tablespoons heavy whipping cream
*Chocolate Ganache:*
– 4 ounces semi-sweet chocolate baking bar, chopped (approximately ¾ cup)
– ⅓ cup heavy whipping cream
– 2 teaspoons light corn syrup
*Pipeable Icing (for decorative swirl):*
– ¾ cup powdered sugar, sifted
– 3 tablespoons unsalted butter, softened to room temperature
– ¼ teaspoon vanilla extract
– 2 teaspoons heavy cream
Prep Time
30 minutes
Cook Time
11 minutes
Total Time
1 hour 30 minutes
Yield
Approximately 16 cookies
Detailed Directions and Instructions
Cookie Dough:
1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.
2. In a large bowl, using a handheld mixer on medium-high speed, cream together the butter, light brown sugar, and granulated sugar for 2-3 minutes or until light and fluffy.
3. Add the eggs one at a time, followed by the vanilla extract, beating each addition into the butter until fully incorporated. Scrape down the sides and bottom of the bowl as needed.
4. In a separate bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, cornstarch, baking soda, and salt.
5. With the mixer on medium-low speed, slowly add the dry ingredients to the wet ingredients just until fully incorporated. The batter will be very thick. Scrape down the sides and bottom of the bowl as needed.
6. Using a large, 2-inch cookie scoop (approximately 3-3½ tablespoons), scoop and place 8 cookie dough balls per prepared baking sheet, leaving at least 2 inches between each. Gently flatten each dough ball to a 2–2¼ inch wide disc.
7. Bake for 9-11 minutes in the center of the oven, until the edges start to crack slightly and the centers look just set. The cookies will continue to firm as they cool. Do not overbake.
8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely before adding the frosting.
Marshmallow Frosting:
1. While the cookies are baking and cooling, make the marshmallow frosting by adding the unsalted butter to the bowl of a stand mixer fitted with a paddle attachment. Cream the butter on medium-high speed for 1-2 minutes or until smooth and fluffy.
2. With the mixer on low, add the sifted powdered sugar, 1 cup at a time, beating until all the powdered sugar has been added.
3. Add the vanilla extract and salt to the mixer and increase the speed to high, beating for 2-3 minutes or until the mixture is very light and fluffy with no lumps.
4. Add the marshmallow creme to the bowl and mix on medium-high speed for 1-2 minutes or until fully incorporated.
5. Add 1 tablespoon of the heavy whipping cream and beat on high for an additional 1-2 minutes or until the marshmallow frosting is light and fluffy. If needed, add the additional 1 tablespoon heavy whipping cream to achieve a softer, more pipeable consistency.
6. Transfer the marshmallow frosting to an extra-large piping bag fitted with an extra-large round piping tip (approximately ¾ inch wide). Pipe a swirl on the tops of each cooled chocolate cookie, leaving a ¼–½ inch border around the edge. Use a small offset spatula to smooth the tops of the frosting to ensure a flat surface for the ganache and decorative swirl.
Chocolate Ganache:
1. In a microwave-safe bowl, add the chopped semi-sweet chocolate bar and heavy whipping cream, ensuring the chocolate is covered by the cream.
2. Heat on high for 1 minute, let it rest for 1 minute, then stir until smooth.
3. Stir in the light corn syrup until fully incorporated and the ganache is smooth and glossy. Allow the ganache to cool at room temperature for 5-10 minutes, until it is no longer warm to the touch and has thickened slightly. It should still be spreadable but not runny.
4. Spoon approximately 1½ tablespoons of the chocolate ganache onto the center of the piped marshmallow topping on each cookie. Using the back of the spoon, carefully spread the ganache to a smooth and even layer, leaving a ¼ inch border of exposed marshmallow frosting. Repeat until all cookies are topped with ganache.
5. Allow the ganache-topped cookies to set for 15-20 minutes at room temperature before piping on the decorative swirl.
Pipeable Icing (for decorative swirl):
1. In a medium bowl, cream together the unsalted butter and powdered sugar using a handheld mixer at medium speed for 2-3 minutes or until smooth and fluffy.
2. Add the vanilla extract and heavy whipping cream to the creamed butter and beat again on medium-high speed for another 1-2 minutes or until the icing is smooth. If the icing is too thick, add an extra teaspoon of heavy cream. If too thin, mix in an additional 1-2 teaspoons of powdered sugar until it reaches a pipeable consistency.
3. Transfer the decorative icing to a small piping bag fitted with a small round piping tip (approximately ⅛ inch tip opening). Slowly pipe a decorative swirl onto the top of each ganache-topped cookie.
4. Allow the cookies to sit at room temperature for 30-45 minutes or until the chocolate ganache has firmed and set before serving.
Notes
Cookie Dough:
– Ensure all ingredients are at room temperature for optimal mixing and consistency.
– Avoid overbaking for soft and chewy cookies.
Marshmallow Frosting:
– Sift powdered sugar to prevent lumps in the frosting.
– Adjust the heavy cream for desired consistency if needed.
Chocolate Ganache:
– Allow the ganache to cool slightly to ensure it sets properly on the cookies without melting the frosting.
Pipeable Icing:
– Use a small round piping tip for decorative work for precision and control.
– Test the consistency before piping to ensure it holds its shape.
Cook techniques
Creaming Butter and Sugars
In this method, soften unsalted butter is beaten with sugars (light brown and granulated) until light and fluffy. This incorporates air into the mixture, creating a tender cookie.
Incorporating Eggs
Each large egg is added one at a time to the butter-sugar mixture, ensuring thorough mixing. This helps create an emulsion, contributing to the overall structure and moisture of the cookies.
Sifting Dry Ingredients
Sifting the all-purpose flour, cocoa powder, cornstarch, baking soda, and salt together helps to aerate the dry ingredients, ensuring an even distribution and preventing lumps in the cookie dough.
Mixing Dry and Wet Ingredients
Add the sifted dry ingredients to the creamed wet mixture gradually. Mixing at a low speed prevents overworking the dough, which could result in tougher cookies.
Scooping and Shaping Dough Balls
Using a cookie scoop, uniform dough balls are formed and spaced on baking sheets. Flattening them slightly ensures even baking and a nice presentation.
Baking Cookies
Bake the cookies in a preheated oven at 350°F until the edges are just starting to crack. This results in soft centers with a pleasing texture.
Making Marshmallow Frosting
Cream butter until fluffy, then gradually add sifted powdered sugar and beat until combined. Incorporating marshmallow creme creates a fluffy texture that adds sweetness and a unique flavor.
Creating Chocolate Ganache
Chop semi-sweet chocolate and combine it with heavy cream, then heat and stir until smooth. Corn syrup is added for glossiness, and it’s allowed to cool before spreading.
Piping Decorative Icing
Cream unsalted butter and powdered sugar, then blend in vanilla extract and heavy cream. The pipeable icing should be smooth and adaptable, perfect for decorative swirls.
FAQ
Can I use salted butter instead of unsalted?
Yes, but if using salted butter, you may want to reduce the added salt in the recipe to maintain balance.
What happens if I overmix the cookie dough?
Overmixing can lead to tougher cookies due to the activation of gluten in the flour.
How can I ensure uniform cookie sizes?
Using a cookie scoop can help achieve evenly-sized cookies for consistent baking and appearance.
What is the role of cornstarch in the cookie dough?
Cornstarch helps to create a softer, more tender texture in cookies by preventing gluten formation.
How do I store leftover cookies?
Store the cookies in an airtight container at room temperature for up to a week, or refrigerate for longer freshness.
Can I substitute the heavy cream?
For ganache and frosting, milk or half-and-half can be used as a substitute, but they may alter the texture slightly.
What should I do if my marshmallow frosting is too thick?
Add an additional tablespoon of heavy whipping cream and mix until the desired consistency is achieved.
How can I achieve a shiny finish on my ganache?
Adding light corn syrup helps give the ganache a glossy finish when it sets.
Conclusion
The combination of rich chocolate cookies, fluffy marshmallow frosting, and smooth chocolate ganache creates a delightful treat that’s sure to impress. Each layer adds a unique texture and flavor, making these cookies enjoyable for any occasion. The careful balance of sweetness and richness ensures that every bite is satisfying. With these simple yet delicious recipes, you can create a dessert that is both visually appealing and incredibly indulgent.
Chocolate Chip Variation
Swap out some of the cocoa powder in the cookie dough for chocolate chips for added texture and bursts of sweetness.
Peanut Butter Swirl
Incorporate a swirl of creamy peanut butter into the marshmallow frosting for a deliciously nutty flavor profile.
Mint Chocolate Cookies
Add peppermint extract to the cookie dough and sprinkle crushed mint candies on top of the ganache for a refreshing minty twist.
Nutty Crunch
Fold chopped nuts, like walnuts or pecans, into the cookie dough for added crunch and flavor.
Caramel Drizzle
Drizzle warm caramel sauce over the ganache before the icing for an additional layer of sweetness and a beautiful presentation.
Coconut Topping
Sprinkle toasted coconut flakes over the chocolate ganache for a tropical touch that complements the chocolatey goodness.
Red Velvet Cookies
Modify the cookie dough with red food coloring and buttermilk for a festive red velvet variant, pairing well with cream cheese frosting.
