Marshmallow Sandwich Cookies
Get ready to indulge in pure dessert bliss with these Marshmallow Sandwich Cookies! This recipe combines soft, golden cookies with a luscious homemade marshmallow filling, creating the perfect treat for sweet lovers of all ages. The cookies are made with a mix of granulated and brown sugars for a rich, caramel-like flavor, while the creamy filling is whipped to perfection with melted marshmallows, butter, and a hint of vanilla. Quick and easy to bake in just 10 minutes, these cookies are ideal for holiday desserts, parties, or simply satisfying your sweet tooth. Each bite offers a delightful combination of chewy, fluffy textures that will have everyone reaching for seconds. Perfect for sharing or savoring solo, these sandwich cookies are a must-try for any cookie enthusiast!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Unsalted butter
- 150 grams Granulated sugar
- 100 grams Brown sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 300 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 200 grams Mini marshmallows
- 150 grams Powdered sugar
- 3 tablespoons Heavy cream
- 100 grams Butter (for filling)
- 1 teaspoon Vanilla extract (for filling)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar using a hand mixer until light and fluffy (about 3-4 minutes).
Add the eggs and vanilla extract to the bowl and mix until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies for 8-10 minutes, or until the edges are lightly golden but the centers are still soft. Remove from the oven and allow them to cool completely.
To make the marshmallow filling, melt the mini marshmallows in a microwave-safe bowl in 15-second intervals, stirring in between until smooth. Set aside to cool slightly.
In a mixing bowl, beat the butter for the filling until creamy. Add the powdered sugar, heavy cream, and vanilla extract, then beat until smooth and fluffy.
Once the cookies have cooled, pipe or spread the marshmallow filling onto the flat side of half the cookies. Top with another cookie to form a sandwich.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
5773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.0 g | 359% | |
| Saturated Fat | 163.9 g | 820% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1078 mg | 359% | |
| Sodium | 2818 mg | 123% | |
| Total Carbohydrate | 793.2 g | 288% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 510.5 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 246 mg | 19% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 678 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
