GIANT CHOCOLATE-COATED MARSHMALLOW COOKIE

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Giant Chocolate-Coated Marshmallow Cookie image

Forget waiting for Mallomar season. Now you can make your own giant version in cake form. A big gooey homemade marshmallow coated with a bittersweet chocolate glaze, sitting atop a graham cracker base -- who can resist?

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 17

Nonstick cooking spray, for oiling the bowl, utensils and knife
Confectioners' sugar, for dusting
Three 1/4-ounce packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
Pinch kosher salt
1 tablespoon pure vanilla extract
Nonstick cooking spray, for oiling the pan
2 sleeves graham crackers, broken into pieces
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Pinch kosher salt
2 teaspoons pure vanilla extract
1 stick (8 tablespoons) unsalted butter, melted
2 large eggs
12 ounces bittersweet chocolate, finely chopped
3 tablespoons coconut oil

Steps:

  • For the marshmallow: Line a 10-inch heat-safe bowl with a large piece of plastic wrap, leaving a 5 inch overhang. Coat the plastic wrap with cooking spray and then add a large scoop of confectioners' sugar. Pat and rotate the bowl on an angle so that the plastic wrap is coated in sugar. Tap out any excess and set aside.
  • Stir together the gelatin and 1/2 cup cold water in the bowl of stand mixer fitted with a whisk attachment.
  • Combine the granulated sugar, corn syrup, 1/2 cup water and salt in a small saucepan and cook over medium-low heat, stirring occasionally, until the sugar completely dissolves. (If any granules of sugar stick to the side of the pan, brush them back into the sugar-water mixture with a wet pastry brush.) Attach a candy thermometer to the pan and increase the heat to medium-high. Cook until the mixture reaches 240 degrees F.
  • With the mixer on low speed, slowly pour the sugar syrup into the softened gelatin. Once all the syrup is added, increase the speed to high and beat until the mixture is very thick and holds soft peaks, about 15 minutes. Beat in the vanilla.
  • Coat a rubber spatula with cooking spray and scrape the marshmallow into the prepared bowl. Smooth out the top and dust with confectioners' sugar. Let sit at room temperature until the marshmallow is completely cool and set, about 1 hour.
  • Meanwhile, for the crust: Preheat the oven to 375 degrees F. Coat the inside of an 9-inch springform pan with cooking spray.
  • Pulse the graham crackers, flour, baking powder and salt in a food processor until finely crushed. Add the butter and eggs and pulse until the mixture clumps together. Press into the prepared pan and bake until golden and no longer shiny, 15 to 20 minutes. Let cool completely. Unlock and remove the side of the pan.
  • For the chocolate coating: Microwave the chocolate and coconut oil together in a medium microwave-safe bowl in 30-second increments, stirring after each, until the chocolate is smooth. Let cool at room temperature until the mixture coats a spoon and drips off slowly.
  • Build the cookie: Line a baking sheet with a wire rack. Place the crust on the rack and pour about 1/3 cup of the chocolate coating onto the center of the crust. Using an offset spatula, spread the chocolate to the edges of the crust ensuring that the chocolate drips and coats the sides of the crust evenly. Use the sides of the plastic wrap to remove the marshmallow and invert onto the crust.
  • Pour the remaining chocolate coating all over the top of the cookie and let it drip to coat completely. Let sit at room temperature until the coating is hard and set, about 30 minutes.
  • Transfer to a cake stand or serving platter. Coat a knife with cooking spray and slice (this will help keep the marshmallow from sticking to the knife).

Bartholomew Ikong
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I can't believe how easy these cookies are to make.


Paisley Whaley
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These cookies look amazing!


Hoor Ali
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I'm going to make these cookies this weekend.


Lucianna Aragon
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Yum!


Zitkála Wówačhi
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5/5 stars!


r0ckout gamer cam
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Thanks for sharing this recipe!


Daudi Master
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I can't wait to try making these cookies again with different flavor variations.


Sohaib Khan
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These cookies are perfect for a special occasion, or just for a fun treat.


Amit Baniya
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I would definitely recommend this recipe to anyone who loves chocolate and marshmallows.


queen latifah
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Overall, I really enjoyed these cookies. They're a fun and easy treat to make, and they're always a crowd-pleaser.


Jannat Redwan
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I had some trouble getting the chocolate coating to set properly. I think I might have used too much milk.


itsfunneh
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The cookies were a bit too soft for my liking, but I think I just needed to bake them for a few minutes longer.


Rick Hare
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The cookies were a little too sweet for my taste, but that's just a personal preference. They were still very good.


Tiffany Robison
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I made these cookies for a party and they were a huge success. Everyone loved them!


John Ross
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These cookies were a bit more work than I expected, but they were totally worth it. They're so delicious and impressive-looking.


NIS MOHAMMAD NAEEM
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I've never been a big fan of marshmallows, but these cookies changed my mind. The marshmallow was perfectly soft and fluffy, and it paired so well with the chocolate coating.


Dakota Fugate
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Oh my goodness, this was a hit with my family! The cookies were so gooey and the chocolate coating was the perfect touch. I'll definitely be making these again.


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