Marshmallow Sandwich Cookies Recipe 285

MARSHMALLOW COOKIE SANDWICHES

Marshmallow Cookie Sandwiches image

Marshmallow Cookie Sandwiches were born when Tennessee gave us the Moon Pie in 1917, marking one giant leap for snack-kind. The homemade version is out of this world. Graham crackers are surprisingly easy to make; try our Cinnamon and Sugar Graham Crackers recipe.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 4h

Yield Makes 9

Number Of Ingredients 11

Ingredients

Vegetable oil cooking spray, for pan
2 envelopes unflavored gelatin (about 2 tablespoons)
2/3 cup cold water
1 1/2 cups granulated sugar
2/3 cup light corn syrup
Coarse salt
1 teaspoon pure vanilla extract
Confectioners' sugar, for cutting
9 store-bought graham crackers, split in half, or 18 Cinnamon and Sugar Graham Crackers
8 ounces semisweet chocolate, melted
1 cup salted, roasted peanuts, chopped

Steps:

Coat a 9-inch square bakingpan with cooking spray; line withparchment. Sprinkle gelatin over1/3 cup water in the bowl of a mixer;let stand for 5 minutes.
Heat granulated sugar, cornsyrup, remaining 1/3 cup water, and1/8 teaspoon salt in a saucepan overmedium-high heat, stirring occasionally,until syrup reaches 238 degrees on acandy thermometer, about 5 minutes.
Whisk gelatin in mixer on lowspeed, adding syrup in a slow, steadystream down side of bowl. Whisk,gradually increasing speed to high,until almost tripled in volume,about 8 minutes. Whisk in vanilla.Transfer to baking pan. Smooth top.Let stand until set, at least 3 hours.
Cut out nine 2 1/2-inch squaremarshmallowsusing a cookie cutteror a knife dipped in confectioners'sugar. Dip surface of crackers intochocolate to coat, and transferto parchment-lined baking sheets.Refrigerate until set, about 10 minutes.Sandwich marshmallowsbetween crackers, chocolate sides in.
Dip half of each sandwich intochocolate, on the diagonal; sprinklewith peanuts, and transfer to aparchment-lined baking sheet. Refrigerateuntil set, about 10 minutes.

MARSHMALLOW SANDWICH COOKIES

Marshmallow Sandwich Cookies image

These are super easy to make and kids love them. You can make the cookies in any shape you want. I've even added a little food coloring to the dough (I made a green shamrock version for a St. Patrick's day treat). The original recipe calls for 12 marshmallows, but you may need more (or less) depending on what sort of cut out shape you make. Also, you can use what ever you'd like to drizzle on top. I've used regular chocolate and white chocolate (tinted with food coloring if you wish). You could also use frosting if you want, but I personally didn't like how they turned out when I was experimenting with toppings.

Provided by Micki Lea

Categories Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 3

Ingredients

1 (18 -20 ounce) package refrigerated sugar cookie dough (or your favorite sugar cookie recipe)
12 marshmallows
1/2 cup semi-sweet chocolate chips

Steps:

Preheat oven to temperature indicated on package/recipe.
Roll out dough on lightly floured surface (I like to use powdered sugar instead of flour) and cut cookies into desired shapes (about 1/8" thickness) and bake for 7-9 minutes. Make sure you have an even number of cookies.
Cool completely on wire rack.
Place half of the cookies bottom side up on a microwaveable plate and place one marshmallow on each.
Microwave for about 15 seconds or until marshmallow puffs up. You may have to do this a few at a time, depending on the size of your microwave.
Top with the remaining cookies (bottom side down) to make a sandwich.
Melt chocolate chips until smooth either on the stove top or in the microwave.
Drizzle the melted chocolate over the top of the sandwich cookies.
Allow chocolate to cool completely before serving or storing in a air tight container.

Nutrition Facts : Calories 241.2, Fat 10.9, SaturatedFat 3.5, Cholesterol 12.3, Sodium 185.8, Carbohydrate 35.2, Fiber 0.7, Sugar 17, Protein 2.2

TOASTED MARSHMALLOW SANDWICH COOKIES

Toasted Marshmallow Sandwich Cookies image

Marshmallow is the star ingredient in these chewy-sweet sandwich cookies. Lightly toasting a tray of marshmallows deepens their toasty vanilla-sugar flavor and softens them just enough to beat with butter to create the base of the smooth, slightly sticky batter. After baking, gooey marshmallow creme is sandwiched between them for a final pop of marshmallow texture.

Provided by Food Network Kitchen

Categories dessert

Time 1h30m

Yield 12 toasted marshmallow sandwich cookies

Number Of Ingredients 11

Ingredients

Cooking spray
25 marshmallows
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup white sanding sugar
1/2 cup marshmallow cream

Steps:

Preheat the broiler. Line a baking sheet with foil and lightly coat with cooking spray. Spread the marshmallows on the baking sheet and broil until puffed and toasted (but not charred), flipping halfway through, 1 1/2 to 2 minutes. Set aside to cool.
Meanwhile, whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and vanilla and beat until smooth, about 1 minute, scraping down the bowl as needed. Add the cooled toasted marshmallows and stir with a rubber spatula, smashing in the marshmallows until incorporated (a few marshmallow lumps are fine). Add the flour mixture and stir until just combined. Cover the dough and refrigerate until no longer sticky, 2 to 4 hours.
Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line 2 baking sheets with parchment paper. Spread the sanding sugar in a shallow bowl. Scoop the chilled dough into 24 balls, about 1 1/2 tablespoons each. Roll in the sugar and arrange about 2 inches apart on the baking sheets. Bake, switching the pans halfway through, until the cookies are set and lightly golden around the edges, 10 to 15 minutes. Let cool 3 to 5 minutes on the pans, then remove to a rack to cool completely.
Turn half the cookies over so the flat side is up. Top each with about 2 teaspoons marshmallow cream. Let stand about 5 minutes so the marshmallow starts to spread, then top with a second cookie, flat-side down. Gently press and let stand about 10 minutes more; the marshmallow cream will spread to the edge.

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