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

Ingredients:

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

    Instructions:

    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.