Ingredients
- For the cookies
- 1 cup (2 sticks) unsalted butter, at room temp
- 1/2 cup powdered sugar
- 1 cup all-purpose flour
- 1 1/2 cup whole wheat or graham flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- For the Dulce De Leche Marshmallow Filling
- 1 envelope unflavored gelatin
- 1/3 cup cold water
- 1 cup sugar
- 2/3 cup light corn syrup
- 1/8 tsp salt
- 1/3 cup dulce de leche (for plain marshmallows, substitute 1/3 cup water)
- For Chocolate Coating
- 8 oz dark chocolate, chopped
- 1 Tbsp shortening
Preparation
Step 1
To make the cookies: Preheat the oven to 350. Line a baking sheet with parchment or a silicone mat.
Cream butter and the sugar on medium until fluffy.
Add both flours, the salt, baking powder, and vanilla. Beat on medium until thoroughly combined.
Turn out dough onto plastic wrap and press into a flat round. Wrap tightly and refrigerate for 20-30 minutes, just until firm enough to roll.
On a floured surface, roll the dough to ~1/8- to 1/3-inch thick and use a 3-inch round cutter to cut 12 circles (knead the scraps together and re-roll to get all of the cookies).
Place the cookie rounds on the baking sheet and bake for 10-12 minutes, until golden brown.
Cookies must be at least room temp before filling so you can put them in the freezer to do this quickly.
To make the marshmallow filling: Place 1/3 cup cold water in the bowl of a stand mixer and sprinkle gelatin over top.
In a medium sauce pan, heat sugar, corn syrup, salt, and dulce de leche (or water) over medium heat and stir constantly until the temperature reaches soft ball stage (234F).
Add the heated sugar mixture in a slow, thin stream to the stand mixer while on low. Increase speed to high and whip for ~15 minutes, until thickened and cooled (the side of your mixer bowl should feel like room temp).
Transfer mixture to a pastry bag or large zipper bag (using a buttered spoon or spatula is helpful), and snip off one corner.
Pipe 2-3 Tbsp of marshmallow onto the center 6 of the cookies.
Place in the fridge for 10 minutes to set.
Top with the other cookies.
To make the chocolate coating: Heat chocolate and shortening in the microwave until completely melted.
Holding the bottom cookie with your fingertips, dip the cookies in the chocolate and shake to remove excess. Set on a rack above a baking sheet to catch any drips (I didn't coat the very bottom with chocolate).
Refrigerate until set. Store the cookies in an airtight container, each separated by wax paper or like I did - in the fridge on a plate.
Notes