MARSHMALLOW COOKIE SANDWICH RECIPES

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MARSHMALLOW SANDWICH COOKIES RECIPE - FOOD.COM



Marshmallow Sandwich Cookies Recipe - Food.com 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.

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 12 serving(s)

Number Of Ingredients 3

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, FatContent 10.9, SaturatedFatContent 3.5, CholesterolContent 12.3, SodiumContent 185.8, CarbohydrateContent 35.2, FiberContent 0.7, SugarContent 17, ProteinContent 2.2

MARSHMALLOW COOKIE SANDWICHES RECIPE | MARTHA STEWART



Marshmallow Cookie Sandwiches Recipe | Martha Stewart 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     Cookie Recipes

Total Time 4 hours

Prep Time 30 minutes

Yield Makes 9

Number Of Ingredients 11

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.

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