This recipe is a playoff of a traditional Quebecois Cookie filled with fluffy marshmallow and enrobed in chocolate.
Directions for: Chocolate Fluff Puff
Ingredients
Sugar Cookie Dough1 cup unsalted butter
1 cup granulated white sugar
1 tsp vanilla extract
1 egg
2 tsp baking powder
3 cups all-purpose flour
Marshmallow Fluffcup water
cup sugar
cup corn syrup
4 egg whites
tsp cream of tartar
pinch salt
Directions
Sugar Cookie Dough1. In the bowl of your mixer cream butter and sugar until smooth and creamy.
2. Beat in egg and vanilla.
3. In a separate bowl combine baking powder and flour, sift. Add to creamed butter and sugar mixture
4. Mix just until incorporated.
5. Chill dough for at least 4 hours, or overnight.
6. Preheat oven to 350F.
7. Roll chilled dough on lightly floured surface 1/4-inch-thick. Cut dough into 2 inch circles.
8. Place on sheet pan and bake for 15 minutes or until golden brown.
9. Set aside and let cool.
Marshmallow Fluff1. Combine water, sugar, and corn syrup in a saucepan.
2. Cook over high heat until mixture reaches a temperature of 240F.
3. Meanwhile, put egg whites in a bowl of a stand mixer with whisk attachment and whisk on medium.
4. Until frothy, add cream of tartar and turn mixer up to medium high.
5. Whip until soft peaks form.
6. Pour sugar mixture into mixing bowl slowly, while mixer is running.
7. Whip for 5 minutes.
8. Place marshmallow fluff into a piping bag fitted with a No. 5 Star tip.
9. Take a cooled sugar cookie and pipe marshmallow on top in a reverse cone.
10. Once all cookies are piped, set in freezer to harden for about an hour.
11. Meanwhile melt chocolate (we use dark, but any will work) over a double burner.
12. Once cookies are set, dip cookie into melted chocolate, completely submerging it.
13. Let sit upright on parchment until dry.
14. Enjoy!
Source and Credits
Courtesy of Lisa Levinson, The Bakery PHX
See more: Bake, Chocolate, Cookies, Dessert