CHOCOLATE COVERED MARSHMALLOW COOKIES RECIPES

Steps:

• Preheat oven to 350 F In a medium bowl, whisk together both of the flours, salt, baking soda, baking powder, and the cinnamon In a large bowl, using an electric mixer, beat the butter and brown sugar on high, scraping down the bowl as needed, until light, about 4 minutes. Add the egg Beat to combine, scraping down the bowl as needed With the mixer on low, gradually add the flour mixture Beat until combined Drop the dough by tablespoonfuls, 3 inches apart, onto two parchment-lined baking sheets. With the bottom of a measuring cup dipped in flour, flatten the cookies to 2 inches in diameter Bake until dry and set, about 7 minutes Remove from the oven and top each cookie with a marshmallow half. Bake until the marshmallows are soft, about 2 minutes Place the chocolate in a medium heat-proof bowl set over - Not In-a saucepan of simmering water. Stir until melted, about 2 minutes Remove the bowl from the pan Place one cookie at a time on the tines of a fork, submerge in the chocolate, then tap the fork on the edge of the bowl to remove the excess. Place on a wrie rack set over a baking sheet Let the cookies set in the refrigerator, about 10 minutes

Steps:

• In a 1-cup glass measure, heat together chocolate chips and shortening in a microwave oven on High about 1½ to 2 minutes, or until chocolate is melted and smooth when stirred. Or you may heat in a double boiler(I just place a pan that fits slightly in another pan that has boiling water and stir till melted and smooth).
• Using a fork, dip each marshmallow into chocolate over a cup. Place marshmallows 1 inch apart on a wax paper-lined baking sheet; immediately sprinkle sprinkles or the nuts on top, if using.
• Refrigerate until chocolate is firm, 45 to 60 minutes. Store, covered, in refrigerator. Enjoy!