I made them for Christmas and everyone devoured them. I made a milk chocolate and dark chocolate option. Both are incredible.
For the cookie base:
3 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
3/4 teaspoon baking powder
3/8 teaspoon baking soda
1/2 teaspoon ground cinnamon
12 Tablespoons unsalted butter, slightly chilled
3 large eggs
For the marshmallows:
1/4 cup water
1/4 cup corn syrup
3/4 cup sugar
1 Tablespoon powdered gelatin
2 Tablespoon cold water
2 egg whites, at room temperature
1/4 teaspoon vanilla extract
For the chocolate glaze:
12 oz. semisweet or dark chocolate, coarsely chopped
2 oz. vegetable oil
To make the cookie base, in the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients and mix on low speed to blend. Add the butter and mix on low speed until sandy. Whisk the eggs together in a small bowl, then add to the dough and mix on low speed to incorporate. Form the dough into a ball, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 3 days).
When ready to bake, preheat the oven to 375° F. Grease a cookie sheet, or line sheet with parchment paper or a silicon baking mat. Roll the dough out to 1/8″ thickness on a lightly floured surface. Use a 2-inch round cookie cutter to cut out rounds of the dough and transfer them to the prepared baking sheet. Bake for about 10 minutes or until light golden brown. Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
To make the marshmallow, combine the water, corn syrup and sugar in a medium saucepan and bring to a boil. Meanwhile, sprinkle the gelatin over the cold water in a small bowl. Set aside and let dissolve. Continue heating the sugar mixture in the pan until it reaches the soft-ball stage (235° F on a candy or instant-read thermometer). Remove the syrup from the heat, add in the softened gelatin, and mix to combine.
In the clean, dry bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form. Pour the syrup and vanilla extract into the egg whites and continue whipping until the stiff peaks form. Transfer the mixture to a pastry bag or ziplock bag snipped at the corner and pipe dollops of marshmallow onto the cooled cookie bases. Let set at room temperature for 2 hours.
To make the chocolate glaze, combine the chocolate and the oil in a heatproof bowl set over simmering water. Heat until the chocolate is completely melted and a smooth glaze has formed. Immerse the cookie completely into the chocolate mixture. Transfer the glazed cookies to baking sheets lined with wax paper, garnish as desired, and let the glaze set.
*NOTE- do NOT let them dry on a drying rack - put them on WAX PAPER to dry. I read several recipes after I had already made them and everyone said the same thing- WAX PAPER! They'll stick to the rack and you'll lose half the chocolate on the underside of the cookie.
Original Recipe: Annies Eats