Best Marshmallow Sandwich Cookies Recipes

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 SANDWICH COOKIES

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.

PEANUT BUTTER SANDWICH COOKIES WITH NUTELLA MARSHMALLOW CREAM CHEESE FILLING RECIPE

Steps:

• Preheat the oven to 350 F.
• Place the butter and sugars in a large bowl and beat for several minutes until fluffy and pale in color. Add the peanut butter and beat for a few more seconds until combined. Add the eggs and vanilla and beat another few seconds until combined.
• In a separate bowl, sift the flour, baking soda, baking powder and salt. Add the flour mixture to the wet mixture and, using a rubber spatula, gently fold to combine. Be careful not to over-stir.
• Form the dough into 1-inch balls and place them on a non-stick cookie sheet, pressing a grid pattern into them with a fork. Bake for 8-9 minutes.
• Let the cookies cool on the cookie sheet for 3 minutes before transferring to a wire rack to cool completely.
• For the filling:
• Place the cream cheese, marshmallow cream and Nutella in a bowl and beat until combined.
• Using a butter knife, spread the filling on the bottom side of one cookie and place another cookie on top.
• Makes about 32 sandwich cookies.

MARSHMALLOW SANDWICH COOKIES RECIPE - (2.8/5)

Steps:

• Prepare cookie dough according to directions. Cool cookies on wire racks. Place a marshmallow on bottom side of 1 cooke. Microwave on medium power for 10-20 seconds or until marshmallow expands. Top with second cookie. Cool 1-2 minutes. Repeat with remaining cookies.