• The Coach House Kitchen

Marshmallow Cookie Sandwiches

When two great things come together, you get something incredible! Which is how I see marshmallows and cookies, they go hand in hand. Everyone has had an ice-cream sandwich, but why not switch it up and make these delicious Marshmallow Cookie Sandwiches.


If baking with junior chefs, some adult supervision is required to make these Marshmallow Cookie Sandwiches.


Ingredients:


For the cookies:

  • 150g unsalted butter, room temperature

  • 80g light brown demerara sugar

  • 80g caster sugar

  • 2 tsp vanilla essence

  • 1 large egg

  • 225g plain flour

  • 1/2 tsp baking soda

  • 1/4 tsp salt (remove this if using salted butter)

Optional:

  • 50g milk chocolate chips

  • Generous sprinkle of multi-coloured sprinkles

For the marshmallow fluff:

  • 3 large egg whites - I purchased liquid egg whites in a carton, as I tend to waste the yolks otherwise

  • 150g caster sugar

  • 50g golden syrup

  • 1/2 tsp vanilla essence

If you prefer to not make your own fluff, you can buy a pot of ready-made fluff which is available in most supermarkets.

Method (Cookies):

  • In a large bowl, using a whisk cream together the butter and sugar until it is all combined and smooth

  • Add in the egg, vanilla essence and one tablespoon of the plain flour and mix until it hass all come together in the bowl

  • Tip the remaining flour into the dough mix and using a wooden spoon/silicone spatula, fold it in until well combined and you have a cookie dough mixture

  • If using chocolate chips and sprinkles, this is the time to add them in. I halved my dough into two bowls to make half choc chip and half sprinkles

  • Cover the bowls and put in the fridge to chill for 15 mins (by doing this, the butter solidifies, therefore when baking, the butter in the chilled cookie dough takes longer to melt meaning they spread less)

  • Whilst your cookies are chilling, pre-heat your oven to 170°C and line two baking sheets with baking paper

  • When your cookie dough has chilled, using your hands, roll into small balls (mine were about 25g each) and place on the baking tray

  • Bake in the oven for 8-10 minutes

  • Remove when the edges are beginning to brown but the centre is still soft

  • Whilst the cookies are still warm, add a few more chocolate chips and sprinkles to the cookies

  • Leave to cool on the tray for 5 minutes then remove to a wire rack to chill completely

For those with Junior Chefs that like to follow along with pictures -

Method (Marshmallow Fluff):

  • In a large glass bowl, add the egg whites, golden syrup, caster sugar and vanilla

  • Put the glass bowl over a pan of simmering water on low heat, being careful that the water does not touch the base of the bowl

  • Using an electric hand whisk, whip all the ingredients together until it's thick and opaque (this will take roughly 5-10 mins)

  • Remove the bowl from the heat and continue to whip on a higher speed until you get stiff peaks. You can continue to use the hand whisk or transfer to a stand mixer and let the mixer do all of the work (that's what I chose to do!)

Are you brave enough to hold the bowl over your head to check the marshmallow fluff is ready?


Assemble the cookies and marshmallow fluff:

  • Take one cookie, flat side up, using a tablespoon add a dollop of marshmallow fluff

  • Gently sandwich with another cookie to make your Marshmallow Cookie Sandwiches


If you decide to try this recipe, I'd love to see so please tag The Coach House Kitchen on Facebook and Instagram


To get featured, use the hashtag #thecoachhousekitchen

153 views0 comments

Recent Posts

See All
 

Subscribe Form

©2020 by The Coach House Kitchen. Proudly created with Wix.com