Yummy Chocolately Marshmallow Sandwich Cookies

chocolate marshmallow sandwich cookiesYou know what just dawned on me? Marshmallows don't get enough love. Why isn't there more of this fluffy, sugary treat that was once a staple of our youth in our lives? I mean, I think we're all in agreement that marshmallows are delicious, right? I say we rectify this culinary tragedy, people. I say we make some warm, gooey Chocolate Sandwich Cookies with Marshmallow Filling. Like, now.




Chocolate Sandwich Cookies with Marshmallow Filling adapted from My Recipes


For the cookies:

  • 1 cup sugar
  • 5 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour (about 9 ounces)
  • 5 tablespoons unsweetened cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup fat-free buttermilk
  • Cooking spray

For the filling:

  • 1 envelope unflavored gelatin (about 2 1/2 teaspoons)
  • 3/4 cup cold water, divided
  • 1/2 cup sugar
  • 1/4 cup light-colored corn syrup
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract


1. Preheat oven to 375.

2. To prepare cookies, combine 1 cup sugar and butter in a large bowl. Beat with a mixer at medium speed until well-blended (about 2 minutes). Add 1 teaspoon vanilla and eggs; beat until combined. Lightly spoon flour into dry measuring cups; level with a knife.

3. Combine flour, cocoa, 1 teaspoon salt, baking powder, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

4. Drop dough by rounded tablespoonful 2 inches apart onto baking sheets coated with cooking spray. Bake at 375 for 10 minutes or until set. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.

5. To prepare filling, sprinkle gelatin over 1/2 cup cold water in a large bowl; set aside. Combine remaining 1/4 cup water, 1/2 cup sugar, syrup, and 1/8 teaspoon salt in a medium saucepan over medium-high heat. Cook, without stirring, until a candy thermometer registers 244. Remove from heat.

6. Gradually pour hot sugar syrup into softened gelatin mixture, beating with a mixer at low speed, then at high speed until thick (about 6 minutes), scraping sides of bowl occasionally. Add 1/2 teaspoon vanilla; beat until well blended.

7. Quickly spread about 2 tablespoons filling over bottom side of 1 cookie; top with another cookie. Repeat procedure with remaining filling and cookies.


Image via HealthHomeHappy.com/Flickr

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