These Chocolate Marshmallow Sandwich Cookies make a delicious cookie recipe that chocolate lovers adore! So easy to make and fun to eat!
These are like a grown-up version of Mallomars. A pillowy marshmallow filling, sandwiched between two chocolate malt shortbread cookies and topped with a bittersweet chocolate ganache. Each cookie is garnished with a sprinkling of edible gold flakes and coarse sea salt. I love to make delicious and beautiful cookies. It satisfies my deeply strong sense of aesthetics. These cookies are fancy AF, but that’s how we roll here at salt and serenity!
They are perfect for parties, get-togethers and definitely wonderful for tailgating, football games, and Halloween. Well, in all reality, I can’t think of a holiday or happening that they wouldn’t be perfect!
YIELD: 16 to 18 sandwiches
TIME: 1 hour, plus 30 minutes chilling
FOR THE COOKIES:
2 cups/255 grams all-purpose flour, plus more for rolling the dough
1 tablespoon honey
¼ teaspoon baking powder
½ cup/110 grams dark brown sugar
¾ cup/170 grams unsalted butter (1 ½ sticks), at room temperature
2 tablespoons heavy whipping cream
½ teaspoon kosher salt
½ cup/45 grams malted chocolate powder
FOR THE MARSHMALLOW FILLING:
¼ teaspoon kosher salt
¼ cup/60 milliliters honey
1 ½ teaspoons powdered gelatin
½ cup/100 grams granulated sugar
FOR THE GANACHE TOPPING:
½ cup plus 2 tablespoons/150 milliliters heavy whipping cream
4 ounces/115 grams 70 percent dark chocolate, chopped, or baking squares or pistoles
Edible gold leaf, luster dust or flaky sea salt (optional)
Make the cookies as follows:
Whisk together the flour, malted chocolate powder, and baking powder in a small mixing dish.
Combine the butter, brown sugar, honey, and salt in the bowl of a stand mixer. Mix on low speed with the paddle attachment until entirely combined, scraping down the sides of the bowl as needed.
Combine in the flour and heavy cream. Low-speed mixing until a smooth dough forms. Pat the mixture into a 1-inch disk on a work surface. Refrigerate for at least 30 minutes, wrapped in plastic wrap. Set aside a clean and dry mixing bowl.
Prepare the ganache topping:
In a small bowl, place the chocolate pieces. Heat the cream in a small saucepan over low heat until it just begins to steam, about 4 to 5 minutes. Over the chocolate bits, pour the heated cream mixture. Allow 5 minutes for the chocolate and cream mixture to rest. Stir until all of the chocolate has melted and the ganache is totally smooth. Leave aside.
Preheat the oven to 350 degrees and place the oven racks near the center.
When the dough is chilled, unwrap the dough and set it in the center of a sheet of parchment paper. Place the second layer of parchment on top of the dough and roll it out to a thickness of 1/4 inch. Peel off the top layer of parchment and use it to line one of the baking sheets. Line a second baking sheet with parchment.
Cut out cookies with a 2-inch round biscuit cutter and place them on the prepared baking pans, spacing them about 1.5 inches apart.
Press scraps together, and fold the remaining parchment over the dough. Cut off rounds by rerolling and rerolling. (The dough can be re-rolled up to two times.)
Bake for about 12 minutes, or until the cookies are firm and the tops have ̾l̾o̾s̾t ̾ their luster, rotating the pans and swapping racks halfway through. Allow 5 to 10 minutes for cooling on the baking pans before transferring to a wire rack to cool entirely.
Make the marshmallow filling:
Combine the sugar, honey, salt, and 1/4 cup water in a small pot. Cook, stirring constantly, over medium-high heat until the sugar dissolves and the syrup reaches 240 degrees, about 5 minutes.
In a stand mixer fitted with the whisk attachment, pour 1/4 cup water into the bowl. To moisten the grains, sprinkle in the gelatin and gently stir. While the sugar mixture is cooking, allow the gelatin to bloom for 3 minutes.
Once the sugar has reached 240 degrees and the gelatin has bloomed, turn the mixer to low and slowly pour the syrup in an even stream.
Increase the mixer’s speed to high and whisk the mixture for 5 to 7 minutes, or until the meringue is thick and doubled. Fill a piping bag halfway with the mixture, twist the top shut, snip the end off, and set aside.
Assemble the cookies:
On the flat side of half the cookies, pipe a 1-inch mound of meringue, leaving a 1/8-inch border. Allow 2 to 3 minutes for each cookie to set before topping with the other cookie. To make the ganache smooth, mix it thoroughly. Spread a spoonful of ganache evenly across the surface of each top cookie, allowing the ganache to drip down the edges.
Once all the cookies have been topped with ganache, allow the ganache to set slightly (about 5 minutes) before topping each cookie with gold leaf accents or luster dust, if using. Allow 15 minutes for the cookies to set before serving.
The chocolate ganache can be made ahead of time and stored in an airtight container in the fridge.
To use, in a small pot, heat an inch or two of water to a simmer. Put in a small heatproof bowl halfway with cold ganache. Remove the saucepan of hot water from the stove and set the ganache bowl on top. The water should not come in contact with the bowl’s bottom. Stir until the mixture is melted and loose, then proceed with the instructions above.