Toasted Marshmallow Sandwich Cookies Recipes

TOASTED MARSHMALLOW SYRUP

Steps:

• Thread the marshmallows onto 2 disposable chopsticks and cook over the open flame of a stove until toasted all over, about 2 minutes. (Alternatively, line the baking sheet of a toaster oven with foil coated in nonstick spray, add the marshmallows and broil, flipping once, until golden brown, about 2 minutes per side.)
• Combine the sugar and 1 cup water in a medium saucepan. Bring to a boil and simmer over medium heat until the sugar is dissolved, about 3 minutes.
• Reduce the heat to low and add the toasted marshmallows to the saucepan. Cook, stirring continuously and turning down the heat if the mixture starts to bubble up around the edges of the saucepan, until the marshmallows are completely dissolved into an opaque mixture, 5 to 7 minutes.
• Strain the mixture through a fine-mesh strainer and whisk in the vanilla extract and salt. Cool completely Store in the refrigerator in an airtight container for up to 1 month.

MARSHMALLOW SANDWICH COOKIES

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.

TOASTED MARSHMALLOW CAKE

Steps:

• Preheat the oven's broiler and place an oven rack a few inches below it. Line a baking sheet with parchment paper and lightly grease the parchment.
• Spread out mini marshmallows on the baking sheet in an even layer, and put under the broiler until browned and toasted, about 30 seconds. Remove from heat and allow to cool.
• Preheat the oven to 325 degrees F (165 degrees C) and place an oven rack in the middle of the oven. Line a 9-inch round cake pan with parchment paper and lightly grease it.
• Whisk together flour, baking powder, and salt in a small bowl.
• Cream together toasted mini marshmallows, butter, oil, sugar, and marshmallow crème in a large bowl with an electric mixer until thoroughly incorporated and smooth, 2 to 3 minutes. Beat in egg whites, 1 at a time, mixing well after each addition. Mix in vanilla and almond extracts. Stir in half of the flour mixture until just combined. Mix in buttermilk until just combined. Stir in remaining flour mixture until just combined.
• Pour batter into the prepared cake pan, and spread into an even layer.
• Bake in the preheated oven until the top springs back lightly when touched, 35 to 40 minutes. Allow cake to cool in the pan for 10 to 15 minutes before transferring to a wire rack to cool completely.

SICHUAN PEPPERCORN AND TOASTED MARSHMALLOW COOKIE SANDWICHES RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together the flour, salt, and Sichuan peppercorns.
• In a large bowl, beat the butter and powdered sugar with an electric mixer until light and fluffy, about 3 minutes. Add the dry ingredients and beat until the dough comes together.
• Roll dough into a 1½ inch log, then wrap tightly in plastic wrap. Refrigerate for 1 hour.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Unwrap dough and slice into ¼-inch-thick rounds. Place the cookies on the prepared baking sheet, leaving 1-2 inches of space between each cookie.
• Bake the cookies for 10-12 minutes, until the edges are light golden brown. Remove from the oven and let cool for 5 minutes before transferring to a wire rack.
• Flip half of the cookies over. Place a marshmallow on each of the flipped cookies. Using a kitchen torch, toast the marshmallows until they puff up and char in some spots. Top with the remaining cookies to form the sandwiches.
• Enjoy!

TOASTED MARSHMALLOW PEANUT BUTTER ICE CREAM SANDWICHES

Steps:

• Heat oven to 325°F. Remove cookies from package and place 2 inches apart on ungreased cookie sheet. Bake 16 to 18 minutes until golden brown. Cool 2 minutes on cookie sheet, then transfer to cooling rack to cool completely.
• Heat oven broiler. Line cookie sheet with parchment paper. Arrange marshmallows in single layer on cookie sheet. Broil 5 to 6 inches from broiler flame, rotating cookie sheet as needed until marshmallows are evenly toasted.
• To blender, add toasted marshmallows, peanut butter, sugar, salt, half and half and vanilla. Blend on high 1 minute until smooth. Pour mixture into airtight container. Seal and refrigerate 3 hours until thoroughly chilled.
• Pour chilled mixture into ice cream maker. Churn according to manufacturer's directions. Transfer to airtight container. Seal and freeze 3 hours until firm.
• Scoop 3 to 4 tablespoons firm ice cream onto bottom side of 6 cookies. Top with remaining 6 cookies to form sandwiches. Working quickly, wrap each sandwich tightly in plastic wrap and freeze for 1 hour.

MARSHMALLOW COOKIE SANDWICHES

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.