There's nothing better on a cold winter night than an Irish Coffee with one of these cookies. Homemade Bailey's marshmallow sandwiched in between soft, brown sugar cookies. All coated in chocolate. I feel warmer already.
Step 1: Make the Cookies
-2 Sticks Unsalted Butter, at room temperature
-3/4 Cup Light Brown Sugar
-1 teaspoon Vanilla Extract
-2 14 Cups All-Purpose Flour
-1/2 teaspoon Salt
Mix the butter, on medium speed, until creamy, about 3 minutes. Cream the butter and sugar together until well mixed, and light and fluffy. Add the egg and vanilla and mix on medium speed until well combined. Add the flour and salt. Mix on low, until a soft, crumbly dough forms. Form the dough into 2 balls and cover in plastic wrap. Refrigerate for at least 30 minutes.
Preheat the oven to 350o F. Work with half of the dough at a time and roll out on a lightly floured surface. Roll the dough to about 1/8" thick and use cookie cutter to cut rounds. Place the cookies on a parchment lined cookie sheet. Chill the cookies in the refrigerator for 10 minutes.
Bake the cookies for 10-12 minutes. Cookies are done when they are lightly browned. Allow cookies to cool for a couple minutes on the cookie sheet, and then transfer them to a wire rack until completely cooled.
Makes about 3 dozen single cookies, or 12 triple stacked cookies.
Step 2: Make the Marshmallow
-3 1/2 Envelopes Unflavored Gelatin
-1 Cup Cold Baileys
-2 Cups Granulated Sugar
-1/2 Cup Light Corn Syrup
-1/4 teaspoon Salt
-2 Large Egg Whites
-1 Tablespoon Vanilla Extract
In a bowl (use your stand mixer if you have one!), pour 1/2 cup of the Bailey's and sprinkle with the gelatin. Mix a couple times with a spoon, and allow to bloom while you make the sugar mixture.
In a medium pot, combine the remaining Bailey's, sugar, corn syrup and salt. Heat over low heat until sugar is dissolved. This should take 3-5 minutes, but make sure that the sugar is COMPLETELY dissolved or you will have gritty marshmallows. Turn heat to medium and let the sugar come to a boil. Insert a candy thermometer and let the mixture boil until it reaches 240oF.
After the sugar reaches 240oF, turn the heat off. Slowly pour the mixture over the gelatin and mix on low speed. Be careful! The sugar is like delicious magma at this point. Magma is hot, really hot. It will burn you, REALLY burn you! RESIST LICKING THE BEATERS AT ALL COSTS- as much as you may want to! Once fully incorporated, turn the mixer to high and beat for 6-8 minutes until the mixture has grown in size and becomes shiny and fluffy.
About 3-4 minutes in, beat the egg whites in a separate bowl until stiff peaks form. Use your hand mixer and once stiff peaks have formed, add the egg whites and vanilla to the sugar/gelatin mixture. Beat until just combined.
Working quickly, lay down a sheet of plastic wrap and spray it with non-stick cooking spray. Pour the mixture onto the plastic wrap, and roll it over. It might take a couple sheets of plastic to make sure the marshmallow is covered. Twist the plastic wrap and insert into a piping bag with a large, round tip. Snip off the excess plastic wrap.
Step 3: Assemble Cookies
Step 4: Coat in Chocolate
Place an assembled marshmallow pie cookie into the chocolate. Use two forks to twist cookie until evenly coated. Remove cookie from chocolate and place on a cookie sheet lined with wax paper. Repeat until each cookie is covered in chocolate. Add more chocolate to double broiler if necessary, keeping the ratio of 1 cup chocolate to 1 Tablespoon Crisco.
Place in refrigerator to set. After chocolate has hardened completely, cookies may be moved to an airtight container.