Chocolate Covered Marshmallow Biscuit Cookies

Marshmallows, chocolate, and cookies .... does it really get any better? These are perfect. They are easy to make and so unbelievably delicious. I promise all your friends will absolutely love them. And if they don't you should really reconsider your friendship. 

Chocolate Covered Marshmallow Biscuit Cookies

Marshmallow Chocolate Ingredients
3 cups flour
½ cup sugar
½ tsp salt
¾ tsp baking powder
⅜ tsp baking soda
12 tbsp butter, cut into cubes and softened
3 eggs, whisked together
Jumbo or Regular size marshmallows cut in half
12 oz bag semisweet chocolate
2 tbsp shortening (do not use butter or margarine!)

1. Blend the dry ingredients in a mixer fitted with a paddle attachment.

2. Add the butter and mix on low speed until sandy, scrapping the sides as needed. Add the whisked eggs and mix to combine. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour (can be refrigerated up to 3 days). When ready to bake line a cookie sheet with parchment or a silpat. Heat oven to 375°.

3. Roll out the dough on a lightly floured surface to ⅛" thickness. Using a cookie cutter or glass, cut out small rounds of dough, about 1½" each. Bake on the prepared pan for about 10 minutes until light golden brown. Let cool.

4. Place cookies in a single layer on a microwave safe plate. Center a marshmallow half on each cookie and microwave at 30 second increments until the marshmallow is puffy. Let cool.

5. Line a cookie sheet with parchment or a silpat and set aside. Using a microwave safe bowl melt the chocolate and shortening for 30 seconds. Stir and repeat until melted and smooth. (Adding the shortening will make the chocolate smoother and more manageable).

6. Using a fork dip each marshmallow topped cookie into the chocolate. Rest the fork on the edge of the bowl and tap it lightly to remove excess chocolate. Place on the prepared pan and let set at room temperature for 1-2 hours. You can also put in the refrigerator to quicken the set up time.