TOASTED MARSHMALLOW SANDWICH COOKIES
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
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.
S'MORES SANDWICH COOKIES
In theory, campfire s'mores are amazing, but the reality is often a stale graham cracker sandwich filled with thick pieces of unmelted chocolate and gooey marshmallows oozing out the sides. This sandwich cookie makes your s'mores dreams come true. The honey and cinnamon-spiked soft cookie is big enough to hold not one, but two toasted marshmallows, and the thin chocolate coating melts perfectly inside.
Provided by Katherine Sacks
Categories Cookies Chocolate Dessert Bake Kid-Friendly Spring Summer Grill/Barbecue Honey Marshmallow Kidney Friendly Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 12 sandwich cookies
Number Of Ingredients 14
Steps:
- Whisk all-purpose flour, whole wheat flour, cinnamon, baking soda, and salt in a small bowl.
- Using an electric mixer on high speed, beat butter, brown sugar, and granulated sugar in a large bowl until pale and fluffy, 2-3 minutes. Add honey and beat on medium to combine. Add egg, egg yolk, and vanilla and beat to combine, scraping down sides as needed. Reduce speed to low and gradually add dry ingredients, scraping down sides as needed, until just blended, then stir in half of the chocolate. Cover dough and chill at least 1 hour or up to overnight.
- Arrange racks in middle and upper third of oven and preheat to 375°F. Line 2 rimmed baking sheets with parchment or wax paper. Scoop out dough by the heaping tablespoonful, roll into a balls, and arrange 3 inches apart, 6 on each sheet.
- Bake cookies, swapping the trays and rotating them once halfway through, until golden, 10-11 minutes. Transfer cookies to a wire rack to cool and repeat with second batch. Let cookies cool.
- Place remaining 8 ounces chocolate in a microwave-safe bowl and heat 30 seconds. Stir, then heat 30 seconds more. Repeat until chocolate is melted through. Turn cookies over and, using a small spatula, spread a thin layer of chocolate on flat sides of cookies. Chill cookies to let chocolate set, at least 15 minutes.
- Place marshmallows onto skewers and toast over a flame. Place 2 toasted marshmallows on chocolate side of 1 cookie and top with chocolate side of another cookie to make a sandwich. Repeat with remaining marshmallows and cookies.
- Do Ahead
- Cookies can be baked, covered with chocolate, and chilled (without marshmallows) in an airtight container for up to 5 days or frozen for up to 1 month.
S'MORE SANDWICH COOKIES
The chocolate chip cookie modified. These sounded so good. I am definitely have to try them. Great fall cookie without the fire!
Provided by Misti_Country_Girl
Categories Drop Cookies
Time 30m
Yield 24-28 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, cream butter and sugars.
- Beat in egg, milk and vanilla.
- Combine flour, graham cracker crumbs, baking soda, salt and cinnamon; gradually add to creamed mixtrue. Stir in chocolate chips.
- Drop by tablespoon 2 inches apart onto ungreased baking sheets. Bake at 375* for 8-10 minutes or until golden brown. Remove to wire racks to cool.
- Place 4 cookies bottom side up on a microwavable plate; top with marshmallow. Microwave for about 15-20 seconds or until marshmallow begins to puff. (Do not overcook)
- Top with another cookie.
- Enjoy!
Nutrition Facts : Calories 224.8, Fat 10.8, SaturatedFat 6.3, Cholesterol 24.2, Sodium 131.3, Carbohydrate 32.6, Fiber 1.1, Sugar 22.4, Protein 2.1
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- Meanwhile, in medium bowl, combine 1/2 cup of the powdered sugar and the marshmallow creme; mix until well blended.
- On surface sprinkled with powdered sugar, knead in remaining 1 1/2 cups powdered sugar. Shape mixture into two 12-inch ropes. Cut ropes into 2-inch pieces. Place 1 piece between 2 cookies; gently press together. Repeat with remaining cookies and marshmallow pieces.
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