Chocolate Dipped Raspberry Marshmallow Cookies

Chocolate Dipped Raspberry Marshmallow Cookies

What do you get when you combine freeze-dried raspberries, shortbread cookies, and creamy home-made marshmallows? Decadent, bite-sized treats for those afternoon cravings or a fireside indulgence on a warm summer night!

Ingredients

Shortbread Cookie:

  • ½ cup butter
  • ⅓ cup organic powdered sugar
  • 1 tsp vanilla extract
  • 1 cup gluten free all purpose baking flour 1:1 + more for dusting
  • ⅛ tsp sea salt 

Marshmallow:

Other: 

  • Raspberry preserves

Chocolate Coating:

  • 4oz dark chocolate, chopped 
  • 1 tbsp coconut oil
  • Freeze dried raspberry crumbles to top


Directions

Serves: 25
Serving Size: 1 marshmallow cookie

Preheat the oven to 350 F and prepare two baking sheets with parchment paper. In a large mixing bowl, beat the butter until light and fluffy using a handheld mixer. Add in the vanilla extract and continue mixing until incorporated. Add in the powdered sugar and mix until smooth and creamy. Finally add in the flour and salt and continue to mix until a dough forms. 

Roll the dough on a clean surface until it's roughly 1/4 inch in thickness. Use a round cookie cutter to make 25 evenly sized cookies. Transfer the cookies to the baking sheets and bake for 9-10 minutes. 

Place the cooled cookies on wire cooling racks. Top each cookie with 1 teaspoon of raspberry preserves.

Prepare a large piping bag fitted with a large round tip. In a bowl or a stand alone mixer, stir together the gelatin and water and then let it sit for 5 minutes. Place the agave, salt and vanilla into a small pot over high heat and bring it to a boil, then remove from heat and add it to the beef gelatin mix.

Use a whisk attachment to beat the mixture on medium speed for 2-3 minutes. Increase speed to high and mix until the mixture is white and glossy and continue whipping the marshmallow until it begins to cool, 5-10 minutes and stiff peaks form and the marshmallow holds its shape. Add in the freeze dried raspberry powder and mix until incorporated.

Transfer the marshmallow to the piping bag and pipe the marshmallow onto each cookie, covering the preserves. Let them sit at room temperature for at least an hour.

Melt the chocolate and coconut oil together in a microwave safe bowl in 15-second increments, stirring between each until smooth. Dip each marshmallow-topped cookie in the chocolate and then top with freeze dried raspberry pieces. Chill for 10 minutes until chocolate is solid.


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