Mallomars recipe – Heritage Cookies of the Old and New World

CHOCOLATE COVERED MARSHMALLOW TREATS – Part 1, An Overview

Part 1 of a 5-part series about those chocolate coated treats you adored as a child. This is the overview.

This is by far the most challenging recipe we’ve undertaken even though the basic instructions for all of the 73,000 variations could not be simpler:

Make a simple, basic cookie base.
Make a marshmallow filling and pipe it on top of the base.
Cover with a thin coat of snappy chocolate.

Easy, right?

Well, maybe the cookie part… until you account for the infinite variations and my obsessive need to test each and every one. But that’s just volume of work, not difficulty, and I can sum it up quickly. (A) any plain cookie of the proper size will work, and we took great delight in playing around. It’s almost shocking at how big a difference you can create by shifting to a cardamom, cinnamon, or gingerbread flavored base in lieu of the classic Vanilla or Graham Wafer. (2) Straightforward shortbreads like your favorite butter cookie will also work. But (3) It is vital to keep the intensity under control, so the base to be a partner in the enterprise, and not a dominator. If you’re starting from a standard spice cookie (a/k/a “snap”), cut the amount of featured flavor in half.

The marshmallow fillings posed a bigger problem. We are bakers, not candy makers, which created a learning curve issue before we could start narrowing down toward the perfect version. I discovered there are two basic approaches to making a homemade marshmallow: the U.S. gelatin-only version, and the European Italian-meringue version. Both recipes work… if you want to make a marshmallow to eat out of hand. They emphatically do not work when you’re after an ultra-light, not too sweet marshmallow filling!

The solution came down to food chemistry in action, as discussed in this online grade school experiment. All marshmallows have a certain proportion of corn syrup (glucose) in addition to regular sugar (sucrose). They must, because at these concentrations you need to combine the two sweeteners in order to prevent crystallization. If you do the experiment, you’ll learn that a higher percentage of corn syrup yields a fluffier but less sweet product. Ding ding! That was exactly what I wanted! The two marshmallow fillings have different proportions, but raising the level of glucose pretty much solved the problem. More than solved. Taste testers actually stopped to ask, “how did you get this texture?”

Then came the third kind of marshmallow… but that’s the tale of Part 5.

The chocolate coatings drove poor Kate nigh unto madness. [NOTE FROM KATE: Ahem! “To a level of high frustration.” Husbands.] Here’s the problem in a nutshell: you’re trying to duplicate cheap, commercial, pseudo-chocolate shells using quality products in a homemade environment. So how the devil could you create that thin, snappy shell at room temperature without all the apparatus of industry?

Back to the food chemistry research I went, where I discovered that the answer lies in the kind of fat you use to thin out the chocolate. Think of it this way. You’re really trying to create a version of the “magic shell” liquid used to coat ice cream. That is nothing more than melted chocolate thinned with coconut oil. It works because the cold ice cream hardens the oil to create a shell. Leave your finger on that shell, and the spot you’re touching will turn soft and gooey because the heat of your body is higher than the melting point of coconut oil.

What we needed for Chocolate Marshmallow treats was a fat that would harden/soften at body temperature rather than room temperature. Industry uses palm oil, which does just that and is also cheap. But palm oil is evil. The combination of slave labor and environmental havoc behind that industry means that we won’t have anything to do with it. Palm oil was out. Cocoa butter was in.

For what it’s worth, our taste runs toward a classic dark chocolate coating, but white and milk versions will also work, and sprinkles, sparkles, or stripes, ground nuts, espresso powder, & etc. could be used to guild the lily. Oh yes! You can also flavor the chocolate with a touch of coffee or liqueur.

Permutations Multiplied By Possibilities; And Again; and Again; and Again.

Look at the options we had at this point in time. Start with cookie bases limited only by your imagination; multiply by two marshmallow fillings that can be piped in any shape; multiply again by literally any extract buried away in your spice cabinet; multiply a fourth time all the different forms of chocolate; multiply a final time for the ways you can flavor that chocolate; and then consider all the ways you could decorate those final products.

You could fill an entire bakery with that many variations, and still have ones you left out. Macarons 2.0, done and ready to publish. Right? Not exactly. It turns out there is a third kind of marshmallow, which will blow your mind unless you grew up in Eastern Europe.

Zefir, named after the gentle southern wind,is a marshmallow that starts from a base of concentrated fruit. But that doesn’t do it justice. They don’t taste of “fruit” so much as FRUIT!!!! The level of pure flavor is almost hard to believe, especially when you factor in the distinctly sour tang that no extract could even begin to imitate. It’s like nothing else we’ve ever come across.

Zefir are usually sold on their own, with neither a cookie base nor a chocolate coating. But both variations exist on store shelves in every country from Poland and the Czech Republic eastward into Central Asia, and no study centered on marshmallow fillings would be complete without at least mentioning Zefir as a potential variation.

Alas, but Zefir are also a maddening puzzle we still haven’t cracked! The basic method could be the simplest one of all, and it has worked spectacularly for both sour apple and raspberry versions. But it’s also failed completely with some other fruits, and we’ve yet to understand why. So part five of this series is a work in progress. We can promise results for the apple and raspberry versions, but things get inconsistent after that.

CONCLUSION

Macarons are a very elegant, grownup treat. Chocolate Marshmallow Treats make your inner child jump up and down like a vibrating six year old. But the two cookies share something in common: they can be made in endless, high-end variations that deserve to be tucked into elegant little boxes for a nifty markup. If you’re a bakery owner, take me at my word and do a few “Why not?” experiments of your own. It could be the start a whole new trend, and it’s as simple as 1, 2, 3:

Cookie Base, flavored with anything you want;
Marshmallow Filling, flavored with anything you want; and
Chocolate coating, flavored with anything you want, and decorated as you desire.

It took us forever to get each of those pieces capital-R Right, but none of them is hard on its own once you have the recipe. So don’t be daunted! People across the world will bow at your feet once you master the simple tricks that let you make these for gifts, parties, and sales. Wait a sec… Let me lodge the protest on your behalf:

“Across the world?” Come on Scott. Why the exaggeration? We all know this treat from childhood. It’s hardly the sort of thing that would make people all over the world go wild!

Think not? Let me leave you with this:

A LIST OF INTERNATIONAL VERSIONS, VARIATIONS, AND NAMES (drawn from perhaps the best Wikipedia article ever)

THE CHOCOLATE MARSHMALLOW TREATS SERIES

Part 1, The Chocolate Marshmallow Treat Overview

Part 2, The Cookie Base Options

Part 3, The Marshmallow Filling Options

Part 4, The Chocolate Coating and Finishing Options

Part 5, Experiments With Fruit-Based Zefir Marshmallows

CHOCOLATE COVERED MARSHMALLOW TREATS – Part 2, The Cookie Base Options

Part 2 of a 5-part series about those chocolate coated treats you adored as a child. This examines the cookie base.

This should be a short post because it has a relatively simple, if far-reaching, message. Most of us grew up with a single version of Chocolate Marshmallow Treats. That’s the one that will feel “right,” while everything else is an experiment. But that version is not “right” to the rest of the world. There are almost infinite ways to customize these cookies, and a great many of those variations have been popular in some part of the world even if they were unknown in yours. So when you look at the different options for the cookie base, start by considering the options and possibilities.

As always, skip to the bottom if you are only here for the recipe

Chocolate Marshmallow Treats can build on almost any kind of cookie base, and shifting that part up will completely change the effect for the loved ones who are privileged to share your bounty. We really did test this, and the distinctions aren’t exactly subtle. Indeed, the best advice we can give is this: keep the amount of flavor in your cookie base down to a hint rather than a dominant feature. You want the cookie part to mesh with the marshmallow and the chocolate, not fight them for dominance.

The recipes we tested include:

Commercial Vanilla “Wafers” – on the smaller side, but absolutely delicious as a plain, almost invisible foundation. The marshmallow filling will soften them in the beginning, but time will help them to crisp back up a little.

Homemade Vanilla Snaps – Step up your game from “plain” to “elegant” with a homemade version.
Graham Cracker Snaps – I grew up with Mallomars^TM as my personal norm. Those come with a graham cracker base that evokes a S’more. See below for an elegant homemade version that’s worth eating out of hand as well as inside a cookie.
Spice Snaps – See the master recipe below, or use your personal favorite with about half as much spice as you’d use for a free standing cookie. Full-flavored snaps aren’t partners so much as pushy, wannabe overlords.

Cocoa Spice Snaps with marshmallow only, white chocolate, and dark chocolate

Shortbread Wafers (Commercial or Homemade) – You just can’t lose when buttery goodness comes to town.
Miniature Cake Rounds (No Recipe Provided) – This is as common as can be among the commercial versions, but you won’t see a recipe here. We do cookies, thank you very much, not cake. (I might also be just about done with experimenting by now…)
No Cookie Base – Omit the base and you get a candy rather than a cookie. Same issue as the cake base. Besides, I have zero doubt that anyone who reads this will be able to figure this one out on their own.

Want to play? Lemon curd dots to go inside the marshmallow!

CONCLUSION

That covers it folks. Expand out from here. But please pause for a moment and look at how we’re already multiplying out! So many choices for just the cookie part. And believe me, there are just as many options when it comes to the marshmallow filling.

THE CHOCOLATE MARSHMALLOW TREATS SERIES

Part 1, The Chocolate Marshmallow Treat Overview

Part 2, The Cookie Base Options

Part 3, The Marshmallow Filling Options

Part 4, The Chocolate Coating and Finishing Options

Part 5, The Strange New World of Fruit-Based Zefir Marshmallows

NOTE: You can also use the Vanilla Snap/Wafer recipe as your base. Cut the vanilla in half and then add in the Spice Option.

CHOCOLATE COVERED MARSHMALLOW TREATS – Part 4, The Sticky Problem of Chocolate Dip

Today you get a big, fat note from Kate, because I’ve somehow become the family chocolate dipper.

Oh, we’ve all tried it, and we all have our tricks. I’m the one who gets to share the final results with you, though, because I strongly believe in the Power of Chocolate. It is, after all, its own separate food group!

[NOTE FROM SCOTT: It also has magic powers. I know this from long experience with both a wife and two daughters. “Just stand back and throw some chocolate at her” isn’t a joke, it’s a survival mechanism. The masculine life expectancy in America soared in the late 1890’s and early 1900’s. Hershey’s went into business in 1894. Coincidence? You lay your bets, and I’ll lay mine.]

As always, you can skip to the bottom if you’re only here for the recipe

We’ve been dipping various cookies in chocolate for years, as evidenced by the recipes in Volume I of the Heritage Cookies Cookbook. A careful observer may notice that the quality of our chocolate dip in some of those photos isn’t nearly as smooth and shiny as commercially made products. There is a reason for that. First, we are home bakers, not chocolatiers.

Sure, I could invest into (a few more) additional pieces of equipment. Then, because tempering chocolate is best done at volumes larger than we usually use, I could sink an inordinate amount of money into ingredients only to learn how to temper chocolate properly. But… really?

Friends, chocolate ain’t cheap. Never was. And neither is time. Therefore, I am forever grateful for every little trick, as well as for those immense bricks of good-enough, affordable chocolate from Trader Joe’s. They do a pretty good job for most our applications. For fussier cookies we’ll buy Callebaut or Valrhona, and for convenience, Scott is willing to use those commercially available chocolate melts. But that doesn’t get us into the main point of this article.

Why is high-quality, commercially produced chocolate so pretty and shiny, and how can one do that at home? I’m not a chocolate expert so I’ll give you the shorthand as I understand it.

Cocoa butter, the off-white fat that forms the bulk of the chocolate we eat, crystallizes into several different forms. Of those, the beta-crystals are the ones that produce a smooth and shiny surface. If you melt your chocolate under exacting, well-controlled conditions, working the softened product under controlled humidity, concentration, temperatures, and timing, you will end up with tempered chocolate. Such conditions can be achieved for the home baker, but they require low air humidity, a large marble or granite board, and a certain minimum volume.

Plus, of course, practice.

But there is a shortcut! Properly tempered chocolate is chock-full of beta-crystals. It snaps upon breaking, and the break is smooth instead of crumbly. The chocolate’s surface shines with that undeniable gleam of quality and good taste.

Commercial chocolate makers, who process tons of material, have their processes tightly in check. The less-expensive brands also stretch their batches with extra fillers (powdered milk and lots of extra sugar), flavorings, emulsifiers, and various fats to act as melt conditioners. You will notice that cheap chocolate has a list of ingredients as long as Twinkies, whereas high-quality chocolate will have fewer than you can count on your fingers.

Technically speaking, the final product requires only cocoa butter, cocoa, and sugar. But there is an inexpensive, readily available product that works even better if you are willing to turn a blind eye toward certain other factors.

To Palm Oil Or Not To Palm Oil, That Is The Question

Palm oil is entirely edible, tasteless, inert, and has a combination of high molecular weight and melting characteristics that allow you to easily thin chocolate enough to produce a hard, thin layer at room temperature. These properties, its low cost, and its ability to substitute the more expensive cocoa butter, makes it ideal for a whole slew of commercial applications.

NOTE FROM SCOTT: Wilton, the maker of Candy Melts™ sells a product called “EZ Thin Dipping Aid.” That is the product to use if you’re willing to go the palm oil route. It works like a charm and is the perfect solution used across the board by the baking industry. So why do we go to all this effort to avoid it? Well…

Coatings, fillings, cakes – even tortillas! Palm is an incredibly useful product for a host of culinary purposes; so useful that human greed has gotten involved to change the calculus. Entire tropical rain forests were cut down to make space for palm plantations, where brutal working conditions approaching slavery are routinely employed. And there is absolutely no way to source palm oil from only the “good actors.”

Understand: palm oil is no worse than anything else from the chemistry and biology points of view. It is a fat, with all the pluses and minuses that entails, and a particularly desirable one because of its unique characteristics. But our family will not willingly contribute toward either environmental devastation nor human degradation, and so palm oil has now become a product that we actively avoid whenever possible. You will not find it in any of our recipes until we’ve been convinced that the problems were solved.

If Palm Oil Is Out, What Then?

So what do you do when you’ve ruled out the cheap, convenient, and chemically ideal ingredient as your melting aid? We ended up resorting to the more expensive, natural and equally ideal cocoa butter. You know, the stuff that actually belongs in chocolate!

A quick online search revealed that cocoa butter is available in convenient melt discs. A purchase under $20 lasted us through great many chocolate projects, so a little goes a long way. Make sure to get the food-grade, as many less-expensive brands are intended for cosmetic use only.

What did we try before cocoa butter?

“Everything.”

It feels like it, anyway. Butter, cream, and various oils all got a whirl in our kitchen. Our younger daughter is a great fan of coconut oil as the magic ingredient for the “magic shell” used to coat ice cream. That texture is exactly what you want for Chocolate Marshmallow Treats too, but it just doesn’t work at room temperature. The coating stays solid when it’s down at ice cream temperatures, but it turns tacky on cookies and becomes downright runny if your room turns warm.

Butter and cream will also lower viscosity (i.e., the chocolate melt is thinner) but they won’t give you that shiny surface and can also remain sticky. Vegetable oil works to thin the result and it helps the melting process, but the chocolate remains even runnier because the melting point is that much lower.

We found that cocoa butter was the only alternative that really worked. It has the right combination of both melting point and melt properties to help soften the chocolate thin it for a good dip – but also gets hard enough to avoid being sticky at room temperature. Think of every other chocolate! They melt in the mouth, not on the plate.

But What About The Pretty, Shiny Part?

Aha! You want to grow beta-crystals.

Think back to that sugar crystallization experiment from elementary school. You coated a wet string in sugar crystals, put it into the saturated liquid, and then watched the crystals grow over the next few days. Those initial crystals were key to giving a platform for the crystals to form. You had to seed the string.

In exactly the same way, you can seed your microwave-melted chocolate with beta-crystals by adding solid grating of an expensive, shiny, properly tempered chocolate you bought at the store. If you fail to do that, the chocolate won’t look shiny after it sets. A day or five later, depending on how humid it is, you’ll notice the chocolate’s surface breaking into light and dark structures. The chocolate is blooming with the growth of unwanted, non-beta crystals.

Compare the two enrobed treats in the photo below:

So here you have it. You will find that white chocolate melts differently from all other chocolates, because it has a slew of various other ingredients. I had to add more cocoa butter to help it melt and got a thin coating as a result. Milk chocolate is the best-behaved and least likely to seize. Which brings us to a sticky situation:

What If Your Chocolate Seizes?

Seizing refers to a phenomenon where you are melting chocolate, stirring it, and it suddenly thickens into a grainy, thick, clay-like mass. Seizing occurs when a droplet of water accidentally splashes into your melt. A steamy kitchen has been reported as a culprit in cookbooks. The cocoa butter crystallizes into the “wrong” crystals, locking its structure into something you can’t easily use.

Overheating your chocolate will make it more prone to seizing. The darker the chocolate, the easier it is for it to seize, too.

But there is a fix: Add boiling water one tablespoon at a time, stirring vigorously. The water will dissolve the structure of the crystals, and give you a chance to melt-and-seed as described above.

This being said, I have not tried to make chocolate coverture with a melt that has seized and been rescued. I don’t know how the final product would set, and whether it would bloom or not. However, this chocolate can be used for any other melted chocolate application. If you make ganache, you can save it for a cake filling, brownies, or truffles you’ll probably be making down the line.

I hope this helps. Keep playing with it and expect to have a ruined batch every so often. Since no chocolate is wasted unless you burn it, this experimentation is a low-stakes learning curve. Let us know how this worked for you, and please share tips of your own!

NOTE FROM SCOTT: As you might expect, we made a lot of coated treats in the process of recipe development over the past several months. A lot of them looked perfect when made, and perfect the next day, but mysteriously bloomed after a few days out on the table by the window (we being too lazy to store them properly). Poor Kate was beside herself, figuring that all her careful work had gone wrong. (NOTE FROM KATE: Not “beside myself.” I am entirely too cool a cat for that. More like, pissed off and frustrated. This might have something to do with the fact that I dejunked our excess storage containers 😉

Then, one late morning, en route to a work-break bit of snitching, I noticed that the cookies were positively glowing in the sunlight; and made my fingers sticky in an extremely tattle-tale way. Aha! The penny dropped. The chocolate coating was heating past the critical stage and then re-hardening in a random way without the benefit of beta crystals to guide the process! The result? A coating that bloomed with big white splotches after it rehardened.

It tasted just as good before and after. I assure you; I tested that feature thoroughly, and with great attention to detail. But it is a lesson to remember. Leave your chocolate out in the sun, and it will lose its temper, have a tantrum, and go all white in the face.

To Mold Or To Pour?

The neatest solution is to spend a few bucks on a silicone chocolate mold. Paint the inside of that with your chocolate coating, set it aside to harden, and then fill it with your marshmallow. Top that with your cookie, or some complementary jam and then your cookie. Chill a little more, and then unmold.

Perfect every time unless your coating somehow sticks to the silicone.

THE CHOCOLATE MARSHMALLOW TREATS SERIES

Part 1, The Chocolate Marshmallow Treat Overview

Part 2, The Cookie Base Options

Part 3, The Marshmallow Filling Options

Part 4, The Chocolate Coating and Finishing Options

Part 5, The Strange New World of Fruit-Based Zefir Marshmallows

CHOCOLATE COVERED MARSHMALLOW TREATS – Part 3, The Marshmallow Filling Options

Part 3 of a 5-part series about those chocolate coated treats you adored as a child. This examines the marshmallow fillings.

Part 1 of this series provided an overview of this massive project, with some notes about the problems we ran into.

Part 2 listed several recipes we developed for different cookie bases: Vanilla, Spice, Graham Cracker, and Shortbread. You can also use a thin cake round, but we left that one out because this is, after all, a project devoted to heritage cookies.

This Part 3 examines the two main approaches to creating a marshmallow filling. There is a third approach too, for fruit-based Zefir marshmallows, but I’ve moved that discussion over to its own Part 5.

Piped with a round tip onto commercial wafers

Piped with a star tip onto commercial wafers

Rose, Vanilla, and Banana on homemade Vanilla Snaps. Color coded with a few drops of food dye.

As always, skip to the bottom if you only want the recipes. The rest of this article digs into the process behind those final results.

The Internet offers a metric ton of recipes for homemade marshmallows, most of which work pretty well. They’re the world’s easiest candy. Basically:

Start with a thick and sticky substrate (made from the marshmallow plant in antiquity);
Heat a sugar syrup to the soft ball stage (235‑240 °F a/k/a 112-115 °C), using a combination of table sugar (sucrose) and corn syrup (glucose) syrup to prevent crystallization; and then
Whip the sugar syrup into the substrate until it balloons up to create fluffy marshmallows. These can be piped while warm, or else cooled in a pan to make cut-out eating marshmallows.

The American version uses a lot of gelatin to make that sticky substrate. The European version uses whipped egg whites with less gelatin; i.e., is a gelatin-strengthened Italian Meringue. NOTE: French meringue is egg white whipped with sugar; Italian meringue is egg white whipped with hot sugar syrup; and Swiss meringue is egg white heated to around 170-175 °F (76-79 °C) before being whipped. Swiss is stiffer and more stable than Italian, which is stiffer and more stable than French.

Problem #1: The filling was denser and sweeter than we wanted.

Think of a classic marshmallow you eat out of hand. They have a distinct chew to them, right? It’s part of the appeal. Now think of that chocolate covered marshmallow treat you grew up with. Much less chewy! And a bit less sweet, because flavor also comes from the cookie base and the chocolate topping. The The cookie would not be perfect until we got a handle on the problem.

Fair enough, but how do you change a marshmallow recipe to achieve those targets? It can obviously be done – the commercial products prove that – but we had to figure out how. And that was a major pain in the whosis, because our expertise on the baking side did not extend into this kind of candy making and sugar work.

The first and most obvious solution (cutting cut back on the amount of gelatin) proved to be impossible. Cut back too far and the structure dissolves rather than getting lighter, and I could not fidget my way into a perfect balance because kitchen scales only have so much precision. Plus the marshmallows were far too sweet for this use, and cutting back on the sugar too created other textural issues. I fought this problem for months, and ended up with a pair of solutions that work hand in hand.

Kate gets 100% of the credit for the first. She noticed that our trusty stand mixer began to really strain as the marshmallow mix cooled down. Part of this came from how the filling thickened as it cooled, but the overflowing bowl factored in too. Her solution? Shrink the recipe by a third. Huge difference. The lower volume resulted in a fluffier marshmallow because the machine wasn’t slowing down, and also because the bowl had extra room to accommodate it.

I claim credit for the second solution. I posted the question on some Internet groups/boards, and no one seemed able to help. All I got were suggestions for vegan substitutes that could be used instead of gelatin. That wasn’t the issue! Vegan shmegan; I just wanted to know what was going on in the chemistry, and how to adjust it. One long-suffering volunteer finally burst out with, “maybe you should take a food science class or two.”

Ding ding! For some reason I’d done all my Internet searches using the words “chemistry,” “physics,” and descriptions like “fluffier” and “denser.” I’d never done one using the term “food science.” Why not try? I did, and up popped this lovely article on a project for grade school science teachers: “Sweet Science – Making Marshmallows.” I urge you to read it, but here’s a quick summary in case you want to save some time. Loosely translated, the project reads as follows:

“Have your students make marshmallows with different proportions of sugar to corn syrup, and then measure the characteristics. They’ll find out that more sugar equals a denser and sweeter product, while a higher ratio of corn syrup reverses that. Then you can let the kids eat their experiment, and send the sugared-up darlings off to some class with a colleague you don’t like.”

Okay, I added that last last sentence on my own. But look at what it says! Lighter, and less sweet. Exactly what I wanted. We did the experiment; it worked just as predicted; and the results now appear in the recipes below.

Plus there’s this: Now you have the power too! By way of reference, American eating marshmallows have a sugar:syrup ratio of 6:1 by volume. That’s now at 3:2 for the cookie filling, which coincidentally works out to just about 1:1 by weight. This is just about perfect for us, but you can fuss with it to your heart’s content to find the proportion that’s perfect for you. Tastes differ. Though it must be said that we achieved a texture so “right” that our testers actually singled it out for special compliments! Yes, you really can tell.

Problem #2: Piping the Marshmallow was a P.I.T.A.

There’s no easy way to say this. I suck at piping. And that is a problem because this is a recipe where you need to work quickly. Cooled marshmallow filling stiffens, is harder to pipe, and tends to mound up unevenly instead of covering the whole cookie in a pretty layer. Nor does it help that our biggest piping bags are “mediums” on anyone else’s scale. Even the reduced recipe required us to refill the bag two or three times, which led to the filling cooling off that much faster, and becoming that much… You get the idea.

Marshmallow gets stiffer as it cools, and won’t pipe out cleanly.

In the end I found three solutions that worked pretty well.

Scott’s Solution. Rope in Kate or a daughter to cover for my sorry efforts. This works perfectly, and I recommend it highly.
The Doh! Solution. Buy a bigger bag. Maybe next time. They aren’t as easy to find as you’d think.
Solution #3. Prepare two or three of the medium-sized bags before you start to pipe the cookies out. This saves a few critical minutes, and also lets you use more than one tip.

Yes, I am overselling the difficulty a bit. Anyone with the right tools and some basic skills won’t find it as challenging as I did. The multiple-bags approach also solves a lot of the problem, and the cookies taste just as good even if the marshmallow cools enough to come out lopsided. Still, forewarned is forearmed. Be ready to pipe as quickly and efficiently as you can; and/or to laugh at your funky shapes.

Problem #3: The Infinite Variations

Continuing the theme from Parts 1 and 2, the marshmallow filling can also be varied in as many ways as your imagination permits. And it’s super simple to do!

So-called “plain” marshmallows are flavored with vanilla extract. An even teaspoon works perfectly at these amounts. “Flavored” marshmallows replace the vanilla with with any extract and/or food color that’s buried in your spice cabinet, and that same 1 tsp. will do the job just as well. Lemon, rose, rum, banana, coffee, mint, almond… there is some place in the world where that flavor of marshmallow is a beloved favorite sold in stores. I recommend some color coding to avoid frowns of confusion, but it really is that easy.

Spices work too but we found that spiced cookie bases were easier to control. Marshmallows have a ton of air, and adding enough spice to provide solid flavor can make them a little gritty.

Fruit flavors are a little different. The extracts work fine for a properly artificial flavor reminiscent of commercial products, but you can also get The Real Thing by making Zefir instead of a classic marshmallow. Talk about intense essence of fruit…! But that’s getting ahead of myself. I moved that discussion to Part 5 for very good reason, and you’ll simply have to wait.

CONCLUSION

It took some serious work and research to nail down the filling part of this cookie, but that really came down to exploring things at the food science level. [It had nothing to do with me being obsessive, no matter what my piping assistants may say!] If you follow the recipe below – either one – you will find it quick, easy, and effective. You’ve got your wheel, and there’s no need to recreate it.

So where are we at?

Make a simple cookie base, flavored in any way you can imagine.
Pick your choice of marshmallow approach, and flavor it with any extract or liqueur in your cabinet by substituting 1:1 for the designated vanilla, and color coding with a touch of food dye.
Pipe your marshmallow creation onto your choice of cookie, using your choice of piping tip.

Bing, bang, boom. You’ve got these Chocolate Covered Marshmallow Treats 70% done. All that remains is coating them in everyone’s favorite darkest-brown food of the gods.

THE CHOCOLATE MARSHMALLOW TREATS SERIES

Part 1, The Chocolate Marshmallow Treat Overview

Part 2, The Cookie Base Options

Part 3, The Marshmallow Filling Options

Part 4, The Chocolate Coating and Finishing Options

Part 5, The Strange New World of Fruit-Based Zefir Marshmallows