Chocolate Swirl Shortbread Mint Marshmallow Cookies

Posted by on Dec 8, 2016 | No Comments

Chocolate Swirl Shortbread Mint Marshmallow Cookies

½ cup of all-purpose flour

2 tablespoons of sugar

¼ teaspoon of salt

¼ cup of unsalted butter, cut into ½-inch cubes

 

¼ cup of all-purpose flour

¼ cup of unsweetened cocoa powder

3 tablespoons of sugar

¼ teaspoon of salt

¼ cup of unsalted butter, cut into ½-inch cubes

 

½ cup of water

2 tablespoons of gelatin

½ cup of milk

2 cups of granulated sugar

¼ teaspoon of salt

1 teaspoon of mint extract

1 teaspoon1 of pure vanilla extract

1 teaspoon of ground vanilla bean (optional)

5 drops of green food coloring (optional)

 

1 cup of semi-sweet chocolate chips

 

Instructions:

  1. In a large mixing bowl, combine the flour, sugar, and salt. Add the butter and rub into the dry ingredients using your fingers until well combined. Gently flatten out and set aside.
  2. In a large mixing bowl, combine the flour, cocoa powder, sugar, and salt. Add the butter and rub into the dry ingredients using your fingers until well combined. Gently flatten out and layer on top of the other dough. Cut in half and roll each piece of the combined dough into a 1-inch thick diameter log. Wrap with plastic wrap and refrigerate for one hour.
  3. Preheat oven to 300 degrees F and line a baking sheet with a piece of parchment paper. Using a sharp knife, slice the chilled dough logs into ½-thick slices and transfer to the baking sheet.
  4. Bake for 35 minutes on the middle rack. Let completely cool.
  5. In the bowl of a stand mixer, add ¼ cup of the water. Sprinkle the gelatin over the water and let sit for 10 minutes.
  6. Prepare a piping bag fitted with a star tip. You will need to work fast with the marshmallow when it’s still soft, so this is best to have ready to go when the marshmallow is finished.
  7. In a small pot, combine ¼ cup of water, the milk, sugar, and salt. Boil on high heat until the temperature reaches 250 degrees F (using a candy thermometer).
  8. To the gelatin mixture, add the mint extract, vanilla extract, ground vanilla bean, and green food coloring. Fitted with the whisk attachment, beat the gelatin mixture on high speed while carefully drizzling in the sugar mixture.
  9. Beat until the mixture doubles in size and looks fluffy. Using a spatula, quickly transfer the warm marshmallow mixture to the piping bag and pipe onto each cookie. Let completely cool and set.
  10. When the marshmallow has set, melt the chocolate chips and drizzle on top of cookies. Serve and enjoy!