Introduction
Indulging in a delicious homemade treat is one of life’s simple pleasures, and nothing satisfies quite like a cookie topped with sweet marshmallow frosting and rich chocolate ganache. This recipe combines the classic flavors of chocolate cookies with a fluffy marshmallow topping and a decadent chocolate finish. Perfect for any occasion, these cookies are sure to impress friends and family alike.
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
20 minutes
Cook Time
11 minutes
Total Time
1 hour, including cooling
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 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. 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 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, then increase the mixer speed to high, beating for 2-3 minutes until the mixture is very light and fluffy with no lumps.
4. Add the marshmallow creme and mix on medium-high speed for 1-2 minutes until fully incorporated.
5. Add 1 tablespoon of heavy whipping cream and beat on high for an additional 1-2 minutes until the frosting is light and fluffy. If needed, add the additional tablespoon of heavy whipping cream for a 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 if needed.
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.
4. 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 but is still spreadable.
5. Spoon approximately 1½ tablespoons of the ganache onto the center of the piped marshmallow frosting 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.
6. 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 until smooth and fluffy.
2. Add the vanilla extract and heavy whipping cream, then beat on medium-high speed for another 1-2 minutes 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 until the ganache has firmed and set before serving.
Notes
Cookie Dough:
– Ensure butter is softened to room temperature for optimal creaming.
– Use a cookie scoop for uniform sizes and consistent baking.
Marshmallow Frosting:
– Make sure the marshmallow creme is well incorporated for a smooth frosting.
– Adjust heavy whipping cream as necessary for desired consistency.
Chocolate Ganache:
– Monitoring the temperature of the ganache is key to achieving the right consistency.
– Ensure the ganache thickens slightly for best spreadability.
Pipeable Icing:
– Adjust icing consistency according to preference for piping designs.
– Use a piping tip that suits the desired decorative effect.
Cook techniques
Creaming Butter and Sugars
Involves mixing softened unsalted butter with light brown sugar and granulated sugar until the mixture is light and fluffy. This technique incorporates air into the butter, which helps create a lighter, fluffier texture in cookies and cakes.
Sifting Dry Ingredients
This technique requires passing flour, cocoa powder, baking soda, cornstarch, and salt through a fine mesh to eliminate lumps and create a uniform mixture. Sifting also aerates the ingredients, ensuring an even distribution when combined with wet ingredients.
Using a Cookie Scoop
Employing a large cookie scoop facilitates portioning uniform cookie dough balls. This ensures even baking and consistent sizes, which helps achieve a uniform appearance and texture in the final product.
Baking Properly
Baking at 350°F allows cookies to cook evenly. Checking for doneness by looking for edges that start to crack while the centers appear just set prevents overbaking, resulting in soft, chewy cookies.
Piping Frosting
Transferring the marshmallow frosting to a piping bag allows for decorative application. Piping creates aesthetically pleasing designs on cookies and ensures even coverage, especially for intricate decorations.
Making Chocolate Ganache
Combining chopped chocolate with heavy cream involves heating to ensure smoothing and melting the chocolate. Adding light corn syrup contributes to a glossy finish and improved consistency, ideal for topping cookies.
Creating Pipeable Icing
This technique combines softened butter and powdered sugar, creating a smooth, fluffy mix that can be piped for decorative purposes. Adjusting with cream or sugar ensures the icing reaches the desired consistency for easy piping.
FAQ
Why should I use room temperature ingredients?
Room temperature ingredients, like butter and eggs, combine more smoothly and easily, leading to better texture and rise in baked goods.
Can I substitute Dutch-processed cocoa powder with natural cocoa powder?
Yes, but keep in mind that natural cocoa powder has a different acidity level, which may affect the overall taste and texture of your cookies.
How do I know when my cookies are done baking?
The cookies are done when the edges are cracking and the centers look just set. They will continue to bake slightly as they cool on the baking sheet.
What can I do if my frosting is too thick?
If the frosting is too thick, gradually add more heavy cream, one teaspoon at a time, until you reach the desired pipeable consistency.
How long does it take for the ganache to set?
The ganache typically takes about 15-20 minutes at room temperature to set, depending on the conditions in your kitchen.
Can I use a mixer for the entire process?
Using a mixer can speed up tasks like creaming and mixing; however, some delicate methods, such as folding in certain ingredients or piping, may benefit from manual techniques for better texture.
Conclusion
The combination of chocolate cookie dough, fluffy marshmallow frosting, and rich chocolate ganache creates a delightful treat that is both visually appealing and indulgently delicious. The careful layering of flavors and textures ensures every bite is a harmonious blend of sweetness and richness, making these cookies perfect for any occasion.
Chocolate Chip Cookies
Classic chocolate chip cookies can be made using the same base dough, simply by adding semi-sweet chocolate chips.
Peanut Butter Cookies
For a twist, mix in creamy peanut butter into the cookie dough for a nutty flavor that pairs wonderfully with marshmallow frosting.
Walnut Brownie Cookies
Incorporate chopped walnuts into the chocolate cookie dough, enhancing both texture and flavor to create a brownie-like cookie.
Mint Chocolate Cookies
Add mint extract to the cookie dough or incorporate crushed mint candies into the ganache for a refreshing minty version.
Oreo Cookies
Crush Oreos and fold them into the cookie dough or use them as a topping along with the ganache for added crunch.
Espresso Chocolate Cookies
Introduce espresso powder into the cookie dough to create a coffee-flavored cookie that perfectly balances the sweetness.
Caramel Drizzle
Top the ganache with a drizzle of caramel sauce for an added layer of sweetness and richness.
