Mint Chocolate Marshmallow Christmas Tree Cookies
These two bite mint chocolate marshmallow cookies aren’t only adorable they are delicious. Fluffy mint marshmallow is piped on top of mint chocolate ganache dip dark chocolate cookies. They have the perfect cooling mint flavor without overpowering the chocolate or tasting like toothpaste. Even if you aren’t a mint chocolate fan these petite cookies might be worth trying.
“They have the perfect cooling mint flavor without overpowering the chocolate or tasting like toothpaste.”
I’m not going to lie piping marshmallow can be a bit messy but I tried a few recipes before landing on this one. The key is to make sure you mix your marshmallow for a full 10 minute to reach soft peaks. Maybe even go for 12 minutes just to be safe. Also, make sure that everything is ready before you begin piping you marshmallow. The mixture will begin to stiffen while you are still pipping if you take to long. Have all your cookies place on parchment paper and ready to go so you can move quickly from one to the next. Short squat trees were preferable to tall as the weight of the marshmallow may make taller trees begin to lean. Like real trees every marshmallow tree has a good side so don't get discouraged if some of you trees are a little wonky.
Rich chocolate cookies are made even better dipped in mint chocolate ganache. Don’t let the word ganache intimidate you. It is really easy to made ganache and it’s only two ingredients. You can even heat your cream in the microwave to make it even easier. Just add your cream to a microwave safe bowl or measuring cup and heat for 30-40 seconds until warm but not boiling. (keep and eye on it after 30 second) Letting the chocolate sit in the warm cream before beginning to stir also helps everything come together with little mixing.
Mint Chocolate Marshmallow Christmas Tree Cookies
Dark Chocolate Cookies
4 tablespoons softened butter
1/2 cup granulated sugar
1/2 teaspoon of salt
1/4 teaspoon baking powder
1/2 teaspoon instant espresso powder
1/2 large egg (to measure out 1/2 a large egg whisk 1 egg and then remove 1 tablespoon)
1/2 teaspoon of vanilla
3/4 cup all purpose flour
1/4 cup dutch processed cocoa powder
Mint Chocolate Ganache
3 ounces dark chocolate
1/2 cup heavy cream
1/8 teaspoon peppermint extract
Mint Marshmallow
2 1/2 teaspoons (1 packet) unflavored geltin
1 cup granulated sugar
1/3 cup cool water plus 1/4 cup for syrup
1/8 teaspoon peppermint extract
pinch of salt
3 drops electric green, 2 drops leaf green
*assorted sprinkles, and powdered sugar for decorating
dark chocolate cookies:
Line two cookie sheets with parchment paper or silicone mats and preheat the oven to 350 degrees F.
In a medium bowl, beat together the sugar butter, salt, baking powder, and expresso powder.
Then, beat in the half egg and vanilla, then the flour and cocoa. Mix dough just until it comes together.
Place the dough on plastic wrap flatten into a disc. Chill the dough until firm (about 30 minutes in the fridge or 10 in the freezer)
On a lightly floured surface roll out the dough to about 1/4 of an inch thick. Cut your circle using a 1 1/2 inch cookie cutter. Gently re-roll scrape dough until you have used it all. Place on the prepared cookie sheets and bake for 10 minutes. The cookies should be ready just when you begin to smell the chocolate aroma.
Let cookies cool completely and then prepare ganache.
chocolate ganache:
In a small sauce pan over medium low heat, heat the heavy cream just to boiling but do not let boil. Then remove from heat. Place chocolate in a small bowl and pour warm cream over the top. Let the chocolate sit until it begins to melt. Then, add the mint extract and mix to combine.
Dip the top of each cooled cookies into ganache. Then evenly divide the cookies onto two sheet of parchment paper to set while you prepare marshmallows.
mint marshmallow:
Prepare a large piping bag with a 1/2 inch open star piping tip (I used a wilton 4b) and set aside.
Add the gelatin packets to the bowl of a stand mixer. Pour 1/3 cup of the water over the gelatin to bloom while you prepare the sugar syrup.
To a small saucepan over medium heat, add the remain water 1/4 cup, sugar, and salt. Bring the mixture to a boil and boil for a full minute. Remove the syrup mixture from the heat.
Then, turn the stand mixer to low and break up the bloomed gelatin. Once mixed, slowly pour the hot syrup into the gelatin while mixing. Increase the speed to high and beat until light white and fluffy. It should take 10 minutes. You want your marshmallow to reach soft peaks so that it will hold it shape when piped.
Once the marshmallow is light and fluffy, add the mint extract. Scrape down the sides and mix until everything is incorporated.
Spoon the mixture into the prepared piping bag.
Pipe 4 tiered trees onto the prepared cookies. Then gently top with your desired decorations. Sprinkle each cookie with powdered sugar and let set for 4-5 hours before serving.
Make approximately 4 1/2 dozen cookies
