These are so good and so festive! Best of all? They’re also so easy!
I wanted to make a cookie sandwich situation but had a hard time coming up with what exactly I wanted to make. I wasn’t feeling a buttercream type filling and I wanted something that would be good for Christmas. I remembered the ice cream sandwiches I made this past summer and the cookies for those were so good, and they’re soft enough that any filling that went inside wouldn’t squish out as soon as you tried to take a bite.
So, with the cookies decided, I needed a filling! I saw someone post about cookie sandwiches with a marshmallow filling and I thought it would be delicious, especially with a bit of peppermint to make it minty and amazing. Think like a mint oreo but with a marshmallow-y filling – is there anything better?
While these are pretty easy, there are a few tips that will help ensure complete success:
- make sure the cookie dough is fully chilled before rolling out and cutting! If it starts to get soft and sticky during the process, pop the dough back in the fridge. it’ll help the cookies keep their shape while baking and be easier to handle
- roll the dough out between two sheets of parchment paper. this means there’s no mess from using a floured surface and makes it easy to pop into the fridge if you need to!
- the marshmallow filling is easy, but be sure to use a medium pot, not a small one! because of the honey there will be a lot of bubbling and you don’t want it to overflow
- use the filling right after you make it. it’ll set up soon enough and you won’t be able to pipe it anymore, so pay attention to your timing
- the filing is going to taste way too peppermint-y on it’s own, and that’s ok! once it’s sandwiched between the cookies it’ll be balanced perfectly
That’s it! I hope you enjoy these 🙂
Peppermint Marshmallow Cookie Sandwiches
makes about 16 sandwiches
- 1/2 a batch of the cookies from this recipe
- 50 g sugar
- 30 g honey
- pinch salt
- 3/4 tsp gelatin
- 1/2 tsp peppermint or mint extract
How to do it
- make the cookies: follow the recipe as written but use a 2 inch round cookie cutter (or any shape!) to cut out the cookies and don’t prick them with a fork. you should get about 32 cookies and they’ll cook for closer to 8-10 minutes as they’re smaller than what the original recipe calls for
- once the cookies are cool, make the marshmallow filling: combine 2 tbsp water and the gelatin in the bowl of a stand mixer. let sit while you make the sugar syrup
- in a medium pot, combine the sugar, honey, salt, and 2 tbsp water over medium high heat. cook until the mixture reaches 240*, about 5 minutes
- with the mixer on low speed with a whisk attachment, slowly stream in the sugar syrup. try to stream it down the side of the bowl instead of on the whisk so you don’t get hardened sugar in your marshmallow
- increase the mixer speed to high for 5-7 minutes or until the volume of the mixture has doubled. add the peppermint extract and mix to combine
- assemble the sandwiches: transfer the marshmallow mixture into a piping bag and pipe a large blob on top of half of the cookies. top with another cookie and slightly press until the marshmallow comes right to the edge
- let the filling set for at least 10 minutes before enjoying! store in an airtight container.