Marshmallow Sandwich Cookies with Peanut Butter and Salted Caramel
Gooey vanilla bean marshmallow, peanut butter and salted caramel is sandwiches between buttery chewy sugar cookies. Sugary sweet marshmallows and cookies are balanced with salty peanut butter and caramel sauce. This salty and sweet combo is hard to beat! The recipe makes 14 large cookie sandwiches but can be adjusted to make smaller two bite cookie sandwiches. Just scoop the cookie dough by the teaspoon for a smaller but equally satisfying cookie.
After you pipe your marshmallow you may be left with a little or a lot of marshmallow bits and sticky remnants all over your kitchen. Don't worry marshmallow although sticky and a little messy to eat is easy to clean up. A little warm water and it will wipe right up.
The cookies and caramel can be made up to 2-3 days ahead of time. Just make sure when it is time to make the marshmallow everything is ready for piping. The marshmallow will begin to set just after piping. You may have some left over marshmallow after piping all of your cookies. Incase you do, you can prepare a piece of parchment paper or cookie sheet with a generous sprinkling of powdered sugar. Pipe the marshmallow into long lines. Once they have set you can cut them into individual marshmallows. Use these sweet babies to pop into hot cocoa or even to make some gooey s'mores.
Marshmallow Sandwich Cookies
Makes approximately 14 large sandwich cookies
Chewy Sugar Cookies
- 2 1/4 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon sea salt
- 1 egg, room temperature
- 1 teaspoon vanilla bean paste
- 1 cup butter, room temperature
- 1 1/2 cup granulated sugar
Vanilla Bean Marshmallow
- 14 grams (2 packets) unflavored geltin
- 1 1/3 cup granulated sugar
- 1/3 light corn syrup
- 2/3 cup cool water; divided
- 1 teaspoon vanilla bean paste
- pinch of salt
Filling and Toppings
- 1/4 cup granulated sugar
- 1 tablespoons water
- 1/2 tablespoon corn syrup
- 2 tablespoons cup heavy cream
- 1 tablespoon butter
- 1/2 cup peanut butter
- Peanut pieces for topping
*melted chocolate for drizzling
In a small sauce pan over medium heat, bring the sugar, water, and corn syrup to a boil. Continue to boil until the sugar reaches a nice caramel color. I like to bring my caramel to a nice dark color almost to the brink of burning. It takes some practice to find the perfect color but is the key to a great flavorful caramel. Immediately remove the sugar from the heat when it reaches that color. Then, add in the cream and butter. This will cause the caramel to vigorously boil so be aware. Stir the caramel until the butter is melted and the cream is incorporated.
Preheat the oven to 375 degrees F and prepare a cookie sheet with a silicone mat or parchment paper.
Whisk together the flour, baking soda, baking powder and salt. Then, set aside.
In the bowl of a stand mixer, beat butter until light and airy. Then, whip in the room tempurature egg and add vanilla and mix for 1 full minute until completely combine. Scraping down the sides of the bowl as needed.
Gradually add in flour mixture a little at a time until the dough comes together.
Spoon the dough out by the tablespoon and gently roll into balls. Place the dough ball on the prepare baking sheet at least 2-3 inch apart. Gently press the top balls down slightly to help the dough spread as it bakes.
Bake the cookies for 8-9 minutes until just slightly golden o the edges. Remove the cookies and give the pan a firm drop on the counter to remove any air bubbles in the cookies.
Let them cool slightly on the pan. Then, remove to a wire rack to cool completely.
Prepare a large piping bag with a 1/2 inch round piping tip and set aside.
Add the gelatin packets to the bowl of a stand mixer. Pour one half (1/3 cup) of the water over the gelatin to bloom while you prepare the sugar syrup.
To a small saucepan over medium heat, add the remain water (1/3 cup), sugar, corn syrup and salt. Bring the mixture to a boil and boil for a full minute. Remove the syrup mixture from the heat.
Then, turn the stand mixer to low and break up the bloomed gelatin. Once mixed, slowly pour the hot syrup into the gelatin while mixing. Increase the speed to high and beat until light white and fluffy. It should take around 8 to 10 minutes.
Meanwhile, match cookies of similar size and arrange with one bottom side facing up to be ready for piping marshmallow.
Once the marshmallow is light and fluffy, add the vanilla bean paste. Scrape down the sides and mix until everything is incorporated.
Spoon the mixture into the prepared piping bag
Pipe a ring around the edge of one of each cookie pair. Then, using the piping bag fitted with the star tip pipe peanut butter in the middle. Drizzle the whole thing with the salted caramel sauce, top with peanut pieces and place the remain cookie on top. Let the cookies set for 10 minutes until the marshmallow has firmed up. Then drizzle with a little more caramel and peanut pieces.