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Marshmallow Marmalade Cookies

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  • Author: Bake to the roots
  • Prep Time: 35
  • Cook Time: 25
  • Total Time: 120
  • Yield: 20 1x

Ingredients

Scale

For the dough

  • 1/2 cup (120g) butter, at room temperature
  • 3/4 cup (150g) sugar
  • 1 medium egg
  • 2 cups (260g) all-purpose flour
  • 1/2 tsp. baking powder
  • 1 tbsp. cocoa powder
  • pinch of salt

For the filling/decoration

  • 10 large marshmallows
  • 100g marmalade
  • 14 oz. (400g) semi-sweet chocolate coating

Instructions

  1. Add the butter and sugar to a large bowl and beat on high speed until light and fluffy. Add the egg and mix in well. Mix flour with baking powder, cocoa and salt and add to the bowl – knead until you get a nice smooth dough. Form a ball, flatten and wrap in plastic wrap and place in the fridge for about 30 minutes.
  2. Preheat the oven to 350˚F (180°C). Line two baking sheets with baking parchment and set aside. Roll out the dough on a floured surface and cut out 40 rounds – each about 2.4 inches (6cm) in diameter. Place on the baking sheets and bake one sheet at a time for 8-10 minutes. Take out of the oven and let cool down on the baking sheet for a moment, then transfer to a cooling rack and let cool down completely. Repeat with the second baking sheet – do not turn off the oven averwards.
  3. Half the marshmallows. Turn half of the cookies upside down and place on a baking sheet – place a marshmallow on top. Brush some marmalade on the backside of the other half of the cookies and set aside. Place the ones with the marshmallows in the oven and bake them for about 2-3 minutes. Take them out and immediately place the cookies with the marmalade on top of the cookies with the marshmallows and press together. Let cool down on a wire rack.
  4. Chop the chocolate coating and melt in the microwave or over a pot with simmering water. Coat the cookies with the chocolate and let cool down completely on a wire rack.

Notes

  • Enjoy baking!