Homemade chocolate covered marshmallow cookies.
Nilla wafers are convenient and perfect if you want to focus on your marshmallow making technique without having to worry about making the cookies. However, my favorite cookie base (and I've tried several) is the one I posted with the Homemade Whippets recipe AND this one, which is a variation on Gale Gand's. The cookies are kind of crumbly and dry (ish), but not too rich or sweet or fatty and work well in conjunction with the other ingredients. They absorb some of the moisture from the chocolate and marshmallow and soften a little so that in the end, they're similar to a Moon pie cookie. To make homemade cookies, mix 1 ½ cups (6.8 oz) all-purpose flour, ¼ cup sugar, ¼ teaspoon salt, ⅜ teaspoon of baking powder and 3/16 teaspoon baking soda in a large bowl. Add 6 tablespoons unsalted softened butter and mix with your fingers or a pastry cutter until crumbly. Make a well in the center and add 1 large egg plus 2 tablespoons beaten egg , 1 ½ teaspoons honey and ½ teaspoon of vanilla. Mix together to make a soft dough. Pat the dough ⅛ inch thick on a parchment lined baking sheet and chill for an hour or until very firm. Using a 1 inch or a 1 ½ inch round cookie cutter (or use the top of a spice jar if you don’t have a cutter), cut about 45 rounds. Arrange on two baking sheet s and bake at 375 degrees F for 8 minutes. Let cool completely.