Toasted Marshmallow Sandwich Cookies Recipes

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GHIRARDELLI'S® "HOT CHOCOLATE" AND TOASTED MARSHMALLOW COOKIES



Ghirardelli's®

A lovely, warm holiday cookie, featuring decadent chocolate and an over-the-top twist on the traditional holiday treat.

Provided by Ghirardelli

Categories     Trusted Brands: Recipes and Tips     Ghirardelli®

Time 29m

Yield 30

Number Of Ingredients 11

¾ cup Ghirardelli® 60% Cacao Bittersweet Chocolate Chips
1 cup all-purpose flour
1 tablespoon Ghirardelli® Unsweetened Cocoa Powder
½ teaspoon baking soda
¼ teaspoon salt
6 tablespoons butter, softened
1 cup soft brown sugar
2 small eggs
1 teaspoon vanilla extract
2 ¼ cups Ghirardelli® 60% Cacao Bittersweet Chocolate Chips
30 large marshmallows

Steps:

  • Melt 3/4 cup chocolate chips gently in the microwave or over a pot of simmering water (bain marie). Set aside to cool.
  • Sift flour, cocoa powder, baking soda, and salt together in a bowl, and stir together.
  • Beat the butter and sugar together until thick and creamy. Beat in eggs one by one. Add cooled melted chocolate and vanilla extract. Continue beating until ingredients are well mixed.
  • Fold dry ingredients and 2 1/4 cups chocolate chips into the mix and stir until combined.
  • Scoop cookie with a 1 tablespoon scoop (if the mix is soft you can pop it in the fridge to stiffen up and this will make it easier to scoop).
  • Bake at 350 degrees F for 8 to 9 minutes. Take care not to overbake as these cookies should be almost brownie-like.
  • Once baked, pop a marshmallow on top and put it back in the oven on broil for 1-2 minutes for a lovely toasted effect.

Nutrition Facts : Calories 168.2 calories, Carbohydrate 22.6 g, Cholesterol 15.3 mg, Fat 9.2 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 5.4 g, Sodium 67.4 mg, Sugar 15.4 g

TOASTED MARSHMALLOW SYRUP



Toasted Marshmallow Syrup image

This toasty simple syrup is an instant classic, and excellent addition to any latte, milkshake or martini.

Provided by Food Network Kitchen

Time 20m

Yield 1 cup

Number Of Ingredients 4

6 jumbo marshmallows
1 cup sugar
1/4 teaspoon vanilla extract
1/4 teaspoon kosher salt

Steps:

  • Thread the marshmallows onto 2 disposable chopsticks and cook over the open flame of a stove until toasted all over, about 2 minutes. (Alternatively, line the baking sheet of a toaster oven with foil coated in nonstick spray, add the marshmallows and broil, flipping once, until golden brown, about 2 minutes per side.)
  • Combine the sugar and 1 cup water in a medium saucepan. Bring to a boil and simmer over medium heat until the sugar is dissolved, about 3 minutes.
  • Reduce the heat to low and add the toasted marshmallows to the saucepan. Cook, stirring continuously and turning down the heat if the mixture starts to bubble up around the edges of the saucepan, until the marshmallows are completely dissolved into an opaque mixture, 5 to 7 minutes.
  • Strain the mixture through a fine-mesh strainer and whisk in the vanilla extract and salt. Cool completely Store in the refrigerator in an airtight container for up to 1 month.

SICHUAN PEPPERCORN AND TOASTED MARSHMALLOW COOKIE SANDWICHES RECIPE BY TASTY



Sichuan Peppercorn And Toasted Marshmallow Cookie Sandwiches Recipe by Tasty image

Ready for a unique holiday cookie? These shortbread cookies have a hint of tongue-tingling Sichuan peppercorn and a torched marshmallow sandwiched in between.

Provided by Talia Goldstein

Categories     Bakery Goods

Time 35m

Yield 8 servings

Number Of Ingredients 6

1 cup all purpose flour
½ teaspoon kosher salt
1 teaspoon sichuan peppercorns, finely ground
1 stick unsalted butter, room temperature, cut into small cubes
5 tablespoons powdered sugar
8 marshmallows

Steps:

  • In a medium bowl, whisk together the flour, salt, and Sichuan peppercorns.
  • In a large bowl, beat the butter and powdered sugar with an electric mixer until light and fluffy, about 3 minutes. Add the dry ingredients and beat until the dough comes together.
  • Roll dough into a 1½ inch log, then wrap tightly in plastic wrap. Refrigerate for 1 hour.
  • Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • Unwrap dough and slice into ¼-inch-thick rounds. Place the cookies on the prepared baking sheet, leaving 1-2 inches of space between each cookie.
  • Bake the cookies for 10-12 minutes, until the edges are light golden brown. Remove from the oven and let cool for 5 minutes before transferring to a wire rack.
  • Flip half of the cookies over. Place a marshmallow on each of the flipped cookies. Using a kitchen torch, toast the marshmallows until they puff up and char in some spots. Top with the remaining cookies to form the sandwiches.
  • Enjoy!

Nutrition Facts : Calories 100 calories, Carbohydrate 22 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, Sugar 7 grams

TOASTED MARSHMALLOW SANDWICH COOKIES



Toasted Marshmallow Sandwich Cookies image

Marshmallow is the star ingredient in these chewy-sweet sandwich cookies. Lightly toasting a tray of marshmallows deepens their toasty vanilla-sugar flavor and softens them just enough to beat with butter to create the base of the smooth, slightly sticky batter. After baking, gooey marshmallow creme is sandwiched between them for a final pop of marshmallow texture.

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 12 toasted marshmallow sandwich cookies

Number Of Ingredients 11

Cooking spray
25 marshmallows
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup white sanding sugar
1/2 cup marshmallow cream

Steps:

  • Preheat the broiler. Line a baking sheet with foil and lightly coat with cooking spray. Spread the marshmallows on the baking sheet and broil until puffed and toasted (but not charred), flipping halfway through, 1 1/2 to 2 minutes. Set aside to cool.
  • Meanwhile, whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and vanilla and beat until smooth, about 1 minute, scraping down the bowl as needed. Add the cooled toasted marshmallows and stir with a rubber spatula, smashing in the marshmallows until incorporated (a few marshmallow lumps are fine). Add the flour mixture and stir until just combined. Cover the dough and refrigerate until no longer sticky, 2 to 4 hours.
  • Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line 2 baking sheets with parchment paper. Spread the sanding sugar in a shallow bowl. Scoop the chilled dough into 24 balls, about 1 1/2 tablespoons each. Roll in the sugar and arrange about 2 inches apart on the baking sheets. Bake, switching the pans halfway through, until the cookies are set and lightly golden around the edges, 10 to 15 minutes. Let cool 3 to 5 minutes on the pans, then remove to a rack to cool completely.
  • Turn half the cookies over so the flat side is up. Top each with about 2 teaspoons marshmallow cream. Let stand about 5 minutes so the marshmallow starts to spread, then top with a second cookie, flat-side down. Gently press and let stand about 10 minutes more; the marshmallow cream will spread to the edge.

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