Our cookie girl today really doesn’t need any introductions… Jhuls, of The Not So Creative Cook has made her way into the hearts of everyone. And I always have to chuckle at the name of her blog, because this girl is as creative as they come. Her talent in the kitchen always shines in every recipe that she posts.
It has been a pleasure watching her grow in the last year and a half, watching her come out of her shyness…and now? Well, she’s our little social butterfly! I’ve never met someone so supportive…and so loving… Jhuls is the glue that holds our huge community of bloggers together, cheering us on..reminding us to post on Fiesta Friday…
And most importantly..most impressive to me….Jhuls brings new bloggers under her wing… and helps them to get out into the blogging community… I’m just so proud of her for that, and I know that those bloggers will be forever grateful to her too.
Beautiful, both inside and out…Jhuls’ sweet nature will draw you in…and her delicious recipes will keep you there. I know that you will love her just as much as I do…and just as the whole blogging community does…
Thank you, Jhuls, for baking these delicious Mallow Cookies for me today…It means to world to me… You mean the world to me, little sweet pea.
Take it away my friend…
Ahh, weekend! We always have something to look forward to – road trip, beach outing, long-term window shopping, quality time with yourself and with your loved ones, more time to cook and bake… a lot more. Of course, a time off from school and work. We enjoy so much during these days that we wish weekend would never end.
After weekend, what? Most of time, we get so grumpy. Like, Monday again? Many of us believe that Monday is the most hated day of the week (Poor Monday). Well, what did Monday did to us, anyway?
It’s all in the mind, peeps! We create our own happiness and we can’t prevent Monday to keep coming back… so we need something to look forward to.
For students, I think they could look forward to chatting with their BFFs… and without even noticing, school is over.
For workers, well… SALARY DAY. I know it’s not salary day every Monday, but at least you know that time runs and you’ll tell yourself, ‘Hey, its salary day.’
For bloggers, we have lots of things to look forward to. One of them is this series by Prudy @ Butter Basil and Breadcrumbs called Just Another Cookie Monday. Ha! What would make us smile than a cookie in our hand and a glass milk on the other?
I am so happy that Prudy @ Butter, Basil and Breadcrumbs invited me to do a guest post for her Just Another Cookie Monday series. Prudy is one of the amazing bloggers I have ever known – she is one of the sunshines of the crowd. Her recipes are amazing, as well as her photos. Her stories, I just love them all. You’d never get tired of reading them. Mallow Cookies has been a favorite of mine since I was a child. They are cookies topped with cloudy marshmallow fluff and coated with chocolate. I never knew it’s not that difficult to do it. I am so thrilled when I found this recipe.
I just had encountered few problems:
(1) Some cookies are thick and some are thin. Either way, they are so delicious.
(2) Stiff peak? The egg whites/marshmallow fluff did not reach that. (#impatient) So if you compare the source recipe and mine, mine did not get that kisses look.
(3) I don’t know what did I do wrong, but the chocolate did not melt beautifully. I suspect that it has been overheated? So I added warm cream when I saw that the chocolate and butter mixture was so thick that it looks like a spread.
Instead of leaving them at room temperature to set when finally coated and all, I let them sit in the fridge until ready to consume.
But you don’t have to worry about that as I am providing you the source recipe. You’d do better.
- 3 cups (375grams/13.23oz) all purpose flour
- ½ cup (112.5grams/3.97oz) white sugar
- ½ teaspoon salt
- ¾ teaspoon baking powder
- ⅜ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 12 tablespoons (170grams/ 6 oz) unsalted butter
- 3 eggs, whisked together
- ¼ cup (60ml) water
- ¼ cup (60ml) light corn syrup
- ¾ cup (170 grams) sugar
- 1 tablespoon powdered gelatin
- 2 tablespoons cold water
- 2 egg whites, room temperature
- 1 whole vanilla bean, split open and seeded
- 12 ounces semisweet chocolate
- 2 ounces cocoa butter or vegetable oil
- (I used 12 ounces of semisweet chocolate and 2 ounces butter)
- In a mixer with the paddle attachment, blend the dry ingredients. On low speed, add the butter and mix until sandy. Add the eggs and mix until combine. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
- Preheat the oven to 375 degrees F. Roll out the dough to ⅛-inch thickness, on a lightly floured surface. Use a 1 to 1½ inches cookie cutter to cut out small rounds of dough. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
- In a medium saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer. Sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla seeds and continue whipping until stiff. Transfer to a pastry bag.
- Melt the chocolate and shortening together in the top of a double boiler or a bowl set over barely simmering water.
- Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours. Line a cookie sheet with parchment or silicon mat. One at a time, gently drop the marshmallow-topped cookies into the warm chocolate glaze. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.
These are absolute heaven – I couldn’t stop myself from eating. Believe it or not, the next day after I made these, I went directly to the fridge as soon as I wake up and devoured four cookies. And I did that until the cookies are gone. Well, I did share some to my friends. They are lucky, I know.
I hope you enjoy these heavenly treats.