Marshmallow Sandwich Cookies Recipe 285 Food

MONSTER MARSHMALLOW COOKIES

Steps:

• Make the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the flour, baking powder and baking soda in a large bowl. In a separate bowl, beat the butter and both sugars with a mixer on medium-high speed until fluffy. Beat in the eggs one at a time on medium speed, then beat in the vanilla. Add the flour mixture and beat on low speed until combined.
• Stir the oats, cereal, chocolate chips, pecans and marshmallows into the dough with a wooden spoon. Wrap with plastic wrap and refrigerate the dough for 30 minutes. Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, about 3 inches apart. Bake the cookies in batches until golden, 10 to 12 minutes. Let cookies rest on sheet pans to cool slightly, about 10 minutes. Transfer to racks to cool.
• Make the topping: Combine the chocolate chips, marshmallows, half-and-half and cayenne pepper in a saucepan over medium heat; cook, stirring, until the mixture is smooth, about 5 minutes. Remove from the heat. Stir in the pecans. Drizzle the mixture over the cookies and let set, about 4 hours.

MARSHMALLOW COOKIE SANDWICHES

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.

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.