Chocolate Marshmallow Hats
Votes: 1
Time: 2 hours 30 minutes
Complexity: easily
Quantity: 24 pcs.
Complexity: easily
Quantity: 24 pcs.
Nutritional value per serving:
Serving size: 1 of 24
Calories 168, total fat 9 G., saturated fats 5 G., proteins 2 G., carbohydrates 22 G., fiber 1 G., cholesterol 20 mg, sodium 59 mg, sugar 14 G.
Serving size: 1 of 24
Calories 168, total fat 9 G., saturated fats 5 G., proteins 2 G., carbohydrates 22 G., fiber 1 G., cholesterol 20 mg, sodium 59 mg, sugar 14 G.
These adorable hats are easy to make using homemade cookies and marshmallows. Covered in chocolate icing and decorated with colorful sprinkles, they're perfect for making edible snowmen or adding to a Christmas cookie plate.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups premium flour
- 2 tbsp. unsweetened cocoa powder
- 0.5 tsp of soda
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter, cut into pieces
- 230 g dark chocolate, chopped into pieces
- 3/4 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 12 large marshmallows, cut in half crosswise
- 1 tbsp coconut oil or shortening
- Nonpareil, for decoration
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Cooking the dish according to the recipe:
- Marshmallow Cookies:
Position racks in the upper and lower thirds of the oven. Preheat oven to 350°F (175°C). Spray 2 baking sheets with cooking spray. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt; set aside. - Place the butter and 60g of chopped chocolate in a large microwave-safe bowl. Microwave in 30-second intervals, stirring, until smooth. Stir in the sugar, egg, and vanilla until smooth. Fold the flour mixture into the chocolate mixture until smooth.
- Scoop 1 tablespoon of dough into each cookie and carefully roll into balls. Place on the prepared baking sheets, spacing them about 4 cm apart. Gently flatten the cookies with your fingers. Bake, rotating the baking sheets halfway through, until the edges are set, about 12 minutes. Immediately press a marshmallow half, cut side down, into the center of each cookie. Let cool on the baking sheets for 3 minutes, then transfer to a wire rack and cool completely.
- Decoration:
Microwave the remaining 170g chocolate in 30-second intervals, stirring, until smooth; add the coconut oil. Let sit until the glaze thickens slightly, about 10 minutes. Drizzle the glaze over the marshmallows, then use the back of a small spoon to gently spread the chocolate over the cookies. Garnish with nonpareils. Let set, about 1 hour.
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