Toasted Marshmallow Sandwich Cookies
Votes: 2
Time: 1 hour 30 min.
Complexity: easily
Quantity: 12 sandwich cookies
Complexity: easily
Quantity: 12 sandwich cookies
Nutritional value per serving:
Calories 288, total fat 9 G., saturated fats 5 G., proteins 3 G., carbohydrates 50 G., fiber 1 G., cholesterol 36 mg, sodium 154 mg, sugar 29 G.
Calories 288, total fat 9 G., saturated fats 5 G., proteins 3 G., carbohydrates 50 G., fiber 1 G., cholesterol 36 mg, sodium 154 mg, sugar 29 G.
Marshmallows are the key ingredient in these soft, sweet sandwich cookies. Lightly toasting the marshmallows in the oven deepens their flavor, adding a hint of caramel. Their texture softens, allowing them to be whipped with butter to create a smooth, slightly sticky base. Once the cookies are cooled, stick them together in pairs using store-bought marshmallow fluff.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 25 marshmallows
- 1 and 3/4 cups premium flour
- 1 teaspoon baking powder
- 0.5 tsp salt
- 110 g unsalted butter, room temperature
- 0.5 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 0.5 cups white decorative sugar
- 0.5 cups creamy marshmallows
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Cooking the dish according to the recipe:
- Preheat oven to broil. Line a baking sheet with foil and lightly spray with cooking spray. Place the marshmallows on the baking sheet and broil until puffed and toasted (but not charred), turning once, 1 1/2 to 2 minutes. Set aside to cool.
- Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and granulated sugar with a mixer on medium-high speed until light and fluffy, 3-5 minutes. Add the egg and vanilla extract and beat until smooth, about 1 minute, scraping down the sides of the bowl as needed.
- Add the cooled toasted marshmallows and stir with a rubber spatula, breaking up the marshmallows until incorporated (it's okay if a few chunks remain). Add the flour mixture and knead the dough.
- Cover the dough and refrigerate until firm and no longer sticky, 2-4 hours.
- Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper.
- Place the decorative sugar in a shallow bowl. Form the chilled dough into 24 balls, about 1.5 tablespoons each. Roll the balls in sugar and place them on a baking sheet, about 2 inches apart.
- Bake, rotating the baking sheets halfway through, until the cookies are set and lightly golden around the edges, 10-15 minutes. Let cool on the baking sheets for 3-5 minutes, then transfer to a wire rack to cool completely.
- Turn half of the cookies over so they're flat-side up. Top with 2 teaspoons of marshmallow frosting. Let sit for about 5 minutes to allow the frosting to spread, then top with the remaining cookies, flat-side down. Press gently and let sit for about 10 more minutes; the frosting will spread to the edges.
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