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Mallow Cookies (NO corn syrup!)

June 13, 2014 | 6 comments


I garden in regular clothes. Not old, not new, but whatever I have on right then and there. By then, I mean when I feel like gardening. It’s usually in the evening. I don’t know why…

Cutting out cookies.

Cutting out cookies.

I’ve gardened in a dress and omg was it inconvenient… But I was too lazy to put on something else. It wasn’t a dressy dress, but just one that I never bothered to change out of because it was comfy. My hair was down and whipping around and I couldn’t see…


Convienently, the next time I gardened was with shorts, and a t-shirt. But I wore flip flops… Who cares?! As long as I get my weeding done!!! I spent forever outside that day, so nice with birds chirping and everything. There were so many weeds…

Undipped cookies.

Undipped cookies.

And a toad jumped out and hopped into a clear spot, next to a wall. I didn’t notice and piled a bunch of weeds on top of him. I shoved all the weeds into a bucket and suddenly a toad jumped out at me!!! GAAAAA!!!! Poor little toad… I think I foreclosed his house. In my defense, he did not pay rent!!!

Dipped and pretty.

Dipped and pretty.


What that has to do with these cookies is beyond me. But these cookies are delicious… And sooooooo soft and fluffy!!!!! I want to fall asleep on them.



Mallow Cookies (NO corn syrup!)


Whole Wheat Cookies

  • 1 1/2 cups whole wheat flour
  • 1/4 cup white sugar
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 3/4 cup butter
  • 3 eggs
  • marshmallows recipe as follows
  • chocolate glaze recipe as follows

Marshmallows (NO corn syrup)

  • 2 tbsp water
  • 2 tbsp honey
  • 7 tbsp sugar
  • 1 1/2 tsp powdered gelatin
  • 1 tbsp water
  • 1 egg white

Chocolate Glaze

  • 1 cup chocolate
  • 3 tbsp vegetable oil


for the cookies (and assembly)

  1. Blend the butter with the flour, sugar, salt, and baking soda until sandy. Add in the eggs and refrigerate for 30 minutes.
  2. Roll out into a 1/8 inch rectangle and cut out 2 inch circles. I found that my 1/3 cup measuring cup was very useful for this.
  3. Bake at 375 F for 10 minutes or until golden and crunchy.
  4. Let the cookies cool, then pipe on marshmallows and let that dry for 30 minutes.
  5. Dip into the chocolate glaze and let that set.
  6. Enjoy!

for the marshmallows

  1. Soften the gelatin in the cold water.
  2. Meanwhile, combine water, honey, and sugar until soft ball stage, 235 F, or until it forms a soft ball when dropped in cold water.
  3. Mix the gelatin into the syrup. Beat the egg white until nice and foamy. Keep beating it on medium speed and slowly drizzle in the syrup mixture. Let it beat until stiff peaks form.
  4. Transfer into a plastic bag fitted with a pastry tip.

for the chocolate glaze

  1. Melt the chocolate and then mix in the vegetable oil.

Recipe Notes

adapted from use real butter


read or add your own

  1. Shobelyn on

    June 13, 2014 at 8:20 am says

    I got a good laugh about the toad not paying rent; I am the same, I do not care much about my looks whenever I am at home, as long as things get done…
    These cookies look crazily tempting and delish I want some of them too…

    • Anne on

      June 13, 2014 at 2:21 pm says

      Yep… Thanks!

  2. Lan | morestomach on

    June 13, 2014 at 3:40 pm says

    i remember making these for the daring bakers! i haven’t made them since, but i recall really liking them. it wasn’t sufficient to have just one. your take on it looks delightful.

    • Anne on

      June 13, 2014 at 3:54 pm says

      Thanks! You should make them again! 🙂

  3. Eva on

    June 13, 2014 at 5:28 pm says

    I love mashmallows! Je crois que cette recette elle est faite pour moi! Moi aussi je crois que je peut dormir sur elles 😉

    • Anne on

      June 13, 2014 at 6:26 pm says

      évidemment! Et elles sont parfaites pour dormir! Merci beaucoup!



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