Playing with cookies

By Mélanie, on Sunday, November 23, 2008

I know, I know, I shouldn't play with food. But I could not resist to those cute little bears. And not only are they cute, they're really good too. I wasn't crazy about candies as a child, but those, oh, how I loved them! The marshmallow is so soft and sweet, coated with milk chocolate. If you don't know anything about the Oursons Guimauve, David Lebovitz's site will help you.
So when I saw them in the grocery store, I immediately knew I'd like to use them for my next baker's experiment.
Unfortunately, I think this must have looked like a horror movie for the poor little bears...

They were first cut in pieces, in order to be incorporated to a simple cookie dough. Then, they were refrigerated for a whole day (see, I also follow the rules I preach).
I was very curious to see how this would turn out after the cooking. First, they melted totally in the oven. But then the sugar of the marshmallow bubbled, and caramelized. Combined with the chocolate from the coating, it tasted like another delicious candy, the Michoko (I think it's like Heath bar? soft toffee coated in dark chocolate).

The thing is, they spread a lot. The caramel gets very flat, so the best is to reshape them into a disk when they're still warm. At this temperature, the caramel is malleable and forms strings, just like melting cheese. I was surprised, but, honestly, sticky and chewy cookies? I like that!! If you don't (why would you?), just wait a little. Once cold, you'll end up with a part cookie / part hard chocolate-caramel goody...

Marshmallows cookies

1 1/8 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick butter, room temperature
1/4 cup granulated sugar
1/2 cup packed brown sugar
1/2 vanilla pod
1 egg
1/2 cup semi-sweet chocolate morsels
4 oz “oursons en guimauve” (mini-marshmallows covered with milk chocolate)

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add egg and flour mixture gradually. Stir in morsels and marshmallows. Press plastic wrap against dough and refrigerate for 24 to 36 hours.
Preheat oven to 350° F. Line the baking sheets with parchment paper. Scoop 2 1/2-ounce mounds of dough onto baking sheet. Bake until golden brown but still soft, 12 to 15 minutes. Transfer sheets to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough. Eat warm.

Cookies aux oursons en guimauve

150g de farine
1/2 cuillère à café de bicarbonate de soude
1/2 cuillère à café de sel
100g de beurre à temperature ambiante
50g de sucre
120g de sucre brun
1/2 gousse de vanille
1 oeuf
70g de pepites de chocolat noir
1 paquet de 120g d’oursons en guimauve

Mélangez la farine, la levure et le sel dans un saladier à part.
En utilisant la spatule de votre robot, travaillez le beurre ramolli avec les sucres jusqu'à ce que le mélange blanchisse. Ajoutez les graines de vanille, l’ œuf et le mélange à base de farine, en mélangeant bien après chaque addition. Incorporez ensuite les morceaux de chocolat et les oursons coupés en 4, en mélangeant avec une cuillère, pour ne pas les casser.
Couvrez la pâte d’un film plastique et réfrigérez 24 à 36 heures.
Préchauffez le four à 170°.
Tapissez les plaques à pâtisserie de papier sulfurisé. A l’aide d’une cuillère, faites des tas de pâte de la taille d’une petite balle de golf, et disposez les sur la plaque. Prenez soin de les espacer suffisamment pour ne pas qu’ils se collent entre eux lors de la cuisson. Enfournez pour environ 12 à 16 minutes. Laissez les refroidir quelques minutes avant de les transférer sur une grille.
Dégustez les encore chauds.

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