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When I saw these cookies on nytcooking.com, created by recipe developer and food stylist Yewande Komolafe, I knew I wanted to recreate them. I love using malt powder in baking. Stella Parks calls it the umami bomb of dessert.
These are like a grown-up version of Mallomars. A pillowy marshmallow filling, sandwiched between two chocolate malt shortbread cookies and topped with a bittersweet chocolate ganache. Each cookie is garnished with a sprinkling of edible gold flakes and coarse sea salt. I love to make delicious and beautiful cookies. It satisfies my deeply strong sense of aesthetics. These cookies are fancy AF, but that’s how we roll here at saltandserenity!
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Making marshmallows is not difficult, as long as you have a candy or instant read thermometer. I give very detailed instructions in the recipe. The marshmallow mixture sets up fairly quickly, so have your cookies baked and ready to fill before you make the marshmallow mixture.
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Although I called these adult cookies, don’t skip the glass of milk!
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