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Recipe

Black Forest Marshmallow Kisses

Yield: about 32 cookies

These chocolate-covered marshmallow cookies offer a slightly grown-up take on a childhood treat, still wrapped up in an adorable package. The shortbread base is delicate and brownie-like, so that the texture melds almost seamlessly into that of the fluffy brown-sugar marshmallow. Dried cherries hidden in the middle are a delightful surprise. Embellishment is only limited by imagination—consider sprinkles, luster dust, dehydrated fruit powder, pearl sugar, sanding sugar, dragées, even a pinch of flaky salt—have fun with these.

Ingredients

For the cookies

  • 1 cup (227 g) unsalted butter, softened
  • 1 cup (113 g) confectioners’ sugar
  • 1/4 tsp. almond extract
  • 2 cups (255 g) all-purpose flour
  • 6 Tbs. (32 g) natural cocoa powder
  • 3/4 tsp. kosher salt
  • 2 oz. (57 g) dark chocolate, finely chopped

For the marshmallows

  • 6 Tbs. cold water, divided
  • 4 tsp. unflavored gelatin (will need most of 2 packages)
  • 1-1/2 tsp. vanilla bean paste or 1 tsp. vanilla extract
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (45 g) brown sugar
  • 1/3 cup light corn syrup
  • 1/2 tsp. kosher salt
  • 1/4 tsp. almond extract

To assemble

  • 64 dried cherries, or more if preferred, 2 or 3 per cookie
  • 9 oz. (255 g) bittersweet chocolate, chopped
  • 1 Tbs. coconut oil
  • Luster dust, edible glitter, or edible gold or silver leaf

Preparation

Make the cookies

In a large mixing bowl, beat the butter and confectioners’ sugar on medium speed for 2 minutes. Scrape down the sides of the bowl, increase the speed to medium-high, and beat for 3 minutes more. Reduce the speed to low, and stir in the almond extract.

Sift in the flour and cocoa powder. Mix over low speed, sprinkling in the salt and chopped chocolate as it blends. Turn the dough out onto plastic wrap, and wrap tightly, pressing into a disk. Refrigerate for 2 hours or freeze for up to 1 month.

Place racks in the upper and lower thirds of the oven and preheat to 350°F. Line 2 baking sheets with parchment paper.

Roll the dough out between 2 more sheets of parchment paper to a thickness of about 1/4 inch. Using a 2-inch round cutter, cut 32 rounds, rerolling scraps as needed. If the dough ever gets too soft, chill for 5 minutes before continuing. Transfer the rounds to the prepared baking sheets, and chill for 10 minutes.

Bake until dry and set, about 12 minutes, rotating trays back to front and top to bottom halfway through baking.

For the neatest presentation, recut the cookies while warm using the same cutter as before. This will give a sharp edge for coating later. Leave the scraps in place to cool with the cookies on their tray. Once cold, brush away the trimmed edges (save them as an ice cream topping or a snack). Arrange all the cookies on a single tray. Place a cooling rack on the second baking sheet for coating.

Make the marshmallows

Pour 3 Tbs. of the cold water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin powder over top, and let stand for 10 minutes to bloom. Pour the vanilla bean paste onto the gelatin. (If using vanilla extract, add with the almond extract later.)

In a medium heavy-bottom saucepan, combine the remaining 3 Tbs. water, the granulated sugar, brown sugar, corn syrup, and salt. Set the saucepan over medium-high heat and bring to a full boil across surface without stirring, only swirling the pan occasionally. Allow to bubble for 1 minute, then remove from the heat.

Turn the mixer on medium-high. In a slow, steady stream, carefully pour the hot syrup down the inside of the bowl onto the gelatin. Increase the speed to high, and beat until the mixture is thick, fluffy, and pulls in strands away from the sides of the bowl, about 10 minutes depending on the strength of the mixer. Stir in the almond extract. Scrape the marshmallow into a large pastry bag fitted with a large plain tip, or use a large zip-top bag and snip a 1-inch opening in one corner.

Assemble

Pipe a small bit of marshmallow in the center of each cookie, and then place 2 or 3 cherries on top to “glue” them down. Holding the bag perpendicular to the cookie, pipe a fat kiss shape by applying even pressure and pointing the tip at the center of the cookie, allowing the marshmallow to mound almost to the edge and then pulling up in a gentle motion to establish a peak.

Once every cookie has its crown, leave at room temperature to firm up, about 3 hours. (If humidity is a concern, refrigerate the cookies, uncovered.)

In a microwave-safe bowl or in a double boiler, melt the chocolate with the coconut oil. At this point, you can either dunk the cookie by hand, or use a slotted spoon or fork to hold the cookie over the chocolate and spoon chocolate over top. Either way, place the coated cookie on the cooling rack as you coat the remaining cookies. When all are finished, transfer the cookies back to the parchment-lined baking sheet, and return to the refrigerator to set the coating, about 30 minutes.

Decorate with luster dust, edible glitter, or edible gold or silver leaf. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Reviews

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Reviews (1 review)

  • Debs_diner | 01/19/2022

    These were a lot of work but so worth it. Made them for Christmas gifts. I let the marshmallow set overnight. Pipe the marshmallow quickly as it will start to firm up in the pastry bag over time. I needed more chocolate for dipping than called for in the recipe.

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