Dessertscountryliving
Marshmallow-Chocolate Cookie Sammies
Consider this marshmallow sandwich a homemade version of the MoonPie.
👥 12 Servings⏱️ Prep & Cook: 2h 25m⏳ Prep: 1h 25m👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
- ●oven
- ●saucepan
📝 Preparation Steps
1
To make the cookies: Whisk together flour, graham cracker crumbs, salt, baking powder, baking soda, and cinnamon in a bowl.
2
Beat butter, sugar, sorghum, and vanilla on medium speed with an electric mixer, until light and fluffy, 3 to ⏱️ 5 minutes.
3
Reduce speed to low and gradually add flour mixture, beating until just combined; beat in milk.
4
Divide dough in half. Place half on a sheet of parchment and top with plastic wrap. Roll to 1/2 inch thick. Slide, on parchment, onto a cookie sheet. Repeat with the remaining dough. Chill, covered, at least ⏱️ 30 minutes, or up to 2 weeks.
5
Position the racks in the middle and lower third of the oven and preheat to 325 degrees F. Transfer one sheet of dough, on parchment, to the kitchen counter. Line cookie sheet with fresh parchment. Cut out cookies with a 3-inch round cutter and place on prepared pan, leaving 1 inch between them. Chill ⏱️ 15 minutes. Repeat with remaining dough. You can re-roll the scraps once.
6
Bake cookies, rotating pans half-way through, until firm to the touch and lightly golden, 10 to ⏱️ 12 minutes. Cool completely on wire racks.
7
To make the filling: Combine sugar, corn syrup, honey, salt, and 3 tablespoons water in a large saucepan. Cook over medium heat, stirring, until sugar is dissolved. Clip a candy thermometer to the side of the pan and boil, without stirring, until the syrup reaches 240 degrees F, about ⏱️ 10 minutes.
8
Meanwhile, pour the remaining 3 tablespoons water into a bowl and sprinkle with gelatin. Whisk on low speed with an electric mixer until gelatin softens.
9
With the mixer running, gradually add hot sugar syrup. Whisk, gradually increasing the speed to high, until the mixture holds stiff peaks, 10 to ⏱️ 12 minutes. Reduce speed to low and whisk in the vanilla.
10
To assemble the cookies: Fill a pastry bag, fitted with a plain tip (or a plastic zip-top bag with one corner cut off), with filling. Pipe about 2 heaping tablespoons of filling onto half the cookies. Top with the remaining cookies and gently press to seal.
11
To coat the cookies: Place chocolate chips and oil in a heatproof bowl set over a saucepan of simmering water (make sure the bottom of the bowl does not touch the water). Cook, stirring, until melted.
12
Set a wire rack on a cookie sheet lined with parchment. Using two forks, dunk each cookie into the warm chocolate, turning to coat, and place on the wire rack; let set. If the chocolate begins to harden before all the cookies are coated, return it to the simmering water and stir until smooth.
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