I have been wanting to try these cookies for months.  I could have made them at any time of course, but from the first moment I saw them, I imagined baking them for my holiday treat packages.  Decorated with festive non-pareils, they just seemed to exude a playful holiday appearance.  I knew the chocolate glaze wouldn’t hold up for shipping far away, but I did add them to the 12 bags we delivered locally.  They seemed like the perfect cookie to round out the treats included because of course, chocolate must always be somehow included!

I was pretty amazed at how easy these were to make and assemble.  The only real issue I had was simply that the number of cookies did not match the amount of marshmallow, or the amount of chocolate glaze.  I ended up with something like six dozen cookies after reusing the dough scraps.  I had enough marshmallow to top about six dozen of the cookies.  The glaze wasn’t enough, so I had to make an extra half batch to finish covering them.

I wasn’t disappointed about having a few leftover cookies though – these little cookie bases were fantastic on their own!  I’m normally not one for plain cookies like this, but the tender wafer with just a hint of cinnamon was absolutely wonderful.  Perfect for snacking on while you finish baking :)

They were every bit as cute and yummy as I had hoped, and definitely lived up to my expectations!  Not only would they be popular with kids, I think they would be a really fun project to make with kids as well.  I can’t wait to make them with Andrew someday!


For the cookie base:
3 cups all-purpose flour
½ cup sugar
½ tsp. salt
¾ tsp. baking powder
3/8 tsp. baking soda
½ tsp. ground cinnamon
12 tbsp. unsalted butter, slightly chilled
3 large eggs

For the marshmallows:
¼ cup water
¼ cup corn syrup
¾ cup sugar
1 tbsp. powdered gelatin
2 tbsp. cold water
2 egg whites, at room temperature
¼ tsp. vanilla extract

For the chocolate glaze:
12 oz. semisweet or dark chocolate, coarsely chopped
2 oz. of cocoa butter or vegetable oil


  • 01

    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).

  • 02

    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.

  • 03

    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.

  • 04

    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 and pipe dollops of marshmallow onto the cooled cookie bases.  Let set at room temperature for 2 hours.

  • 05

    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.  Place a cookie a a time onto a fork, spoon the chocolate glaze over the top until the cookie is covered, and gently shake off the excess.  Transfer the glazed cookies to baking sheets lined with wax paper, garnish as desired, and let the glaze set.  (I popped mine into the refrigerator for a few minutes to speed up this process.)


  • Loverly. It’s like an inside-out s’more!

  • These look delicious! I can see why you thought they would be a great addition to your holiday baskets! Love the holiday sprinkles!

  • Jenni

    These look brilliant! I’ve tried before to make Dream Puff like cookies, never with any decent success, so I’d give up entirely.
    However, seeing this post has renewed my hope, and I’ll be trying them for sure! Great job!

  • My mom made something like this growing up… only it was around April 1st. She made some of them with TOOTHPASTE instead of marshmallows! My girlfriends and I were totally fooled. Argh… So don’t be a prankster and make these with toothpaste – bc I’m pretty sure that I have never tasted anything more disgusting!

  • BakingGuy

    These look great. I might make these today! Love the site.

  • These are adorable, so cute I can’t stand it!

  • Annie

    That is seriously disgusting! I can’t even imagine. I would never play a joke like that!

  • What a fun treat! I love the surprise of the marshmallow inside!

  • What a treat. They are probably great even without the chocolate on top.

  • I know I’d love these…yet I don’t have the patience to make them. So cute.

  • So cute! I almost always have that problem when I use a glaze; I rarely have enough and have to end up making more.

  • Julie

    Aren’t these fun? I remember a lot of folks ending up with mismatched cookie and marshmallow quantities when the Daring Bakers tackled these little guys!


  • So cute, Annie! They’re like adorable Christmas s’more cookies!

  • They look so christmassy and just like Tunnock’s Teacakes, which I love. Merry Christmas!

  • yummy
    they are so cute
    i love the little Christmas color you add
    enjoy the holiday :)

  • OH MY WORD!!!! These look TO DIE FOR!!! I’m new to your blog and LOVING it so far!! I will be making these sweet cookies SOON! I’m definitely a cookie monster!! :)

    Mrs. U

  • Gracious! These are wonderful!! Chocolate-covered marshmallows are one of my favorite treats…I’ll bet homemade is just lucious!! :)

  • Liz

    These remind me so much of my favorite MALLOMARS! Mmmm!

  • Finally gonna get around to making these for my dad. Can’t wait!

  • These are adorable! I didn’t used to like the combination of chocolate and marshmallow when I was a kid. What was wrong with me? But we’re vegan now so I can make a few adaptations to this recipe and we’ll be in marshmallow chocolate heaven! Thanks.

  • abby

    Hi Annie,

    I have a really hard time rolling the dough for these. It’s super sticky. what did I do wrong or do you have any suggestions?


  • Annie

    It may need to be chilled more, or you need to flour the works surface more.

  • Gayle

    Do you think the marshmallow could be colored?

  • Annie


  • I just finished making these and they were great!

  • Paula

    Have you ever made these cookies and froze them, without them being mushy when you thawed out?

  • annieseats

    I don’t think these would freeze particularly well but I haven’t tried it myself.

  • adrienna boumoussa

    hi annie how much does the recipe make of these

  • annieseats

    I think it is around 5 dozen or so.

  • Julie

    Know you said they wouldn’t freeze well. However how long could I refrigerate them or how long will they keep at room temp?? Thank you!

  • annieseats

    Please see the FAQ page regarding food storage. Thanks!

  • Kate

    This will be my third year making these amazing cookies for Christmas! I love this recipe and agree that the cookies alone are simple but unbelievably addictive. I increase the marshmallow and chocolate recipe by 50% to prevent eating so many leftover cookies! Personally I don’t consider these a hassle to make but anyone who has ever asked me for the recipe (quite a few) stops me after I explain its homemade marshmallow. Not sure why so many people are scared off by making their own but I’d take making 100 of these cookies over decorating a dozen sugar cookies for the holidays! Those are a brutal chore if you are going all out to pipe and flood with intricate designs and are more for show. These actually taste as good as they look. DELICIOUS!

  • Emma

    Just made these and they turned out wonderfully and were fairly simple to make. Every component turned out perfectly as written in the recipe. Next time I would reduce the cinnamon by half — just a personal choice, as I thought it overpowered the marshmallow and was a bit distracting with the chocolate. I also chose to temper the chocolate (omitting the oil) as I was already going to be tempering chocolate for another baking project. These might turn into an annual tradition!