SICHUAN PEPPERCORN AND TOASTED MARSHMALLOW COOKIE SANDWICHES RECIPE BY TASTY

Sichuan Peppercorn And Toasted Marshmallow Cookie Sandwiches Recipe by Tasty image

Provided by Talia Goldstein

Time 35m

Yield 8 servings

Number Of Ingredients 6

1 cup all purpose flour
½ teaspoon kosher salt
1 teaspoon sichuan peppercorns, finely ground
1 stick unsalted butter, room temperature, cut into small cubes
5 tablespoons powdered sugar
8 marshmallows

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!

Nutrition Facts : Calories 100 calories, Carbohydrate 22 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, Sugar 7 grams