This recipe for Chocolate Marshmallow Sandwich Cookies is like a cup of hot chocolate baked into a cookie! What better combination is there than chocolate and marshmallow?
These are some of the best cookies I’ve ever eaten! They have all the components of what makes the perfect cup of hot chocolate baked into a cookie! I don’t know if there could be a better sandwich cookie.
To fill the cookies, I used marshmallow fluff. It’s such an easy way to add marshmallow without the hassle of making homemade.
If you enjoy these sandwich cookies, you must try my Raspberry Butter Cookies with a gooey jelly filling. Delicious!
How to Make Perfect Sandwich Cookies
Rolling the Cookies
There’s a good amount of butter in this recipe, which is a good thing for taste and texture but could make the dough a bit more difficult to roll out. Chilling the dough beforehand makes the rolling easier.
Most recipes typically call for rolling the dough out while it is soft, but giving this dough an hour in the fridge makes it less sticky and easier to roll. Dividing the dough into two sections also makes rolling easier.
Making Sandwich Cookies The Same Size
Having two cookies the same size is the key to a perfect sandwich cookie.
Once you’ve rolled and cut, I recommend chilling the cookie dough again before baking to ensure the cookies retain their shape and size.
Cutting the Top Cookie
To get the cutout that displays the filling, you can use any shape of nesting cutters you want. Don’t be afraid to mix shapes to create unique shapes.
Top tip: Try to bake the tops with the center cut out on their own cookie sheet, as they tend to bake just a little faster.
How to Make Chocolate Marshmallow Sandwich Cookies
Beat the butter until light and fluffy.
Add both sugars and beat to combine.
Add the vanilla and egg, mix well.
Mix in the flour, cocoa powder, and salt.
Mix until the dough comes together. Shape the dough into two large discs, wrap in plastic wrap and chill for 1 hour.
Add the dough to a floured surface. Roll the dough out to about 1/4 inch thick. Using a 2.5-inch cookie cutter, cut out the cookies.
Then using a 1-inch cookie cutter, cut a hole in the center of 1/2 of the cookies.
Place the cookies on a cookie sheet (about an inch apart). Bake for 10 -12 minutes until set (being careful not to overcook the edges).
Let cool completely before assembling. To assemble, spoon a heaped teaspoon of the fluff in the center of the cookie without the hole and spread. Tip: Don’t add too much, my filling. It will ooze out the sides.
I did as pictured above and it was a bit messy, but my son didn’t care one bit. He enjoyed the mess and said they were the best cookies I ever made (to be fair, he may say that about all my cookies)!
To avoid the same mistake, on the second batch, I added a heaping teaspoon in the middle, spread it just a little, and then pressed the cookies together. As the cookies set, the fluff spread on its own to fill the inside.
Other Cookie Recipes You’ll Love
- Brownie Cookies
- Homemade Oreo Cookies
- Homemade Golden Oreos
- T he Best Chocolate Chip Cookies
- Classic Peanut Butter Cookies
Baker’s Tips
Other Fillings
Marshmallow Fondant: You can easily fill these cookies by rolling and cutting out marshmallow fondant. Just use the same cookie-cutter you used to cut the cookies. You can find a popular recipe on Gemm’s Bigger Better Baking.
Regular Fondant: I fill my Homemade Oreo Cookies with store-bought fondant. Just roll it out to your desired thickness and use the same cookie-cutter you used to cut the cookies.
How do you freeze cookie cutter dough? Cookie-cutter cookies that are rolled and cut to shape (like sugar cookies or gingerbread) freeze well. To freeze the dough, wrap well in plastic wrap, then freeze.
How do you thaw cookie dough that’s been frozen? Thaw overnight in the refrigerator, then roll and cut as normal, and bake according to the recipe’s instructions.
How do you store Sandwich Cookies? Store in an airtight container at room temperature for up to 3 days.
Please note that these cookies may soften when stored filled. If you don’t plan to use them on the day of baking, wait until you plan to serve them to add the filling
? Did you make this recipe? Pleasegive it a star rating below!?
Ingredients
- ▢ ¾ cup softened butter
- ▢ ½ cup superfine sugar
- ▢ ½ cup light brown sugar (packed)
- ▢ ½ cup unsweetened cocoa powder (sifted)
- ▢ 1 teaspoon vanilla paste or extract
- ▢ 1 egg
- ▢ 1¾ cups all-purpose flour
- ▢ ½ teaspoon salt
- ▢ ¾ cup Marshmallow Fluff
Instructions
- Beat the butter until light and fluffy. Add both sugars and beat to combine. Add the sifted cocoa powder, mix to combine.
- Add the vanilla and egg, mix well.
- Mix in the flour and salt. Mix until the dough comes together.
- Shape the dough into two large discs, wrap in plastic wrap and chill for 1 hour.
- Preheat the oven to 350F/175C
- On a floured surface roll the dough out to about 1/4 inch thick.
- Using a 2.5-inch cookie cutter, cut out the cookies and then using a 1-inch cookie cutter, cut a hole in the center of 1/2 of the cookies.
- Place the cookies on a cookie sheet (about an inch apart) and bake 10 -12 minutes until set (being careful not to overcook the edges. Let cool completely before assembling.
- To assemble, spoon a heaping teaspoon in the center of the cookie without the hole, spread slightly, then using a cookie with a hole, press the cookies together gently. The fluff will spread as it sets.
- Let the cookies set for 2 hours before serving. Store in an airtight container, the cookies will keep for 5 days.
Tips
How to Make Perfect Sandwich Cookies
Rolling the Cookies
Making Sandwich Cookies The Same Size
Cutting the Top Cookie
Assembling the Cookies
Nutrition
Update Notes: This recipe was originally posted in 2015, but was published again in 2018 to include step by step directions, nutritional information, and new photos.
Chocolate Marshmallow Sandwich Cookies
Ingredients
- ¾ cup softened butter
- ½ cup superfine sugar
- ½ cup light brown sugar packed
- ½ cup unsweetened cocoa powder sifted
- 1 teaspoon vanilla paste or extract
- 1 egg
- 1¾ cups all-purpose flour
- ½ teaspoon salt
- ¾ cup Marshmallow Fluff
Instructions
- Beat the butter until light and fluffy. Add both sugars and beat to combine. Add the sifted cocoa powder, mix to combine.
- Add the vanilla and egg, mix well.
- Mix in the flour and salt. Mix until the dough comes together.
- Shape the dough into two large discs, wrap in plastic wrap and chill for 1 hour.
- Preheat the oven to 350F/175C
- On a floured surface roll the dough out to about 1/4 inch thick.
- Using a 2.5-inch cookie cutter, cut out the cookies and then using a 1-inch cookie cutter, cut a hole in the center of 1/2 of the cookies.
- Place the cookies on a cookie sheet (about an inch apart) and bake 10 -12 minutes until set (being careful not to overcook the edges. Let cool completely before assembling.
- To assemble, spoon a heaping teaspoon in the center of the cookie without the hole, spread slightly, then using a cookie with a hole, press the cookies together gently. The fluff will spread as it sets.
- Let the cookies set for 2 hours before serving. Store in an airtight container, the cookies will keep for 5 days.
Notes
How to Make Perfect Sandwich Cookies
Rolling the Cookies
Making Sandwich Cookies The Same Size
Cutting the Top Cookie
Assembling the Cookies
Nutrition
Thank you for visiting Erren’s Kitchen!
This recipe for Chocolate Marshmallow Sandwich Cookies is like a cup of hot chocolate baked into a cookie! What better combination is there than chocolate and marshmallow?
These are some of the best cookies I’ve ever eaten! They have all the components of what makes the perfect cup of hot chocolate baked into a cookie! I don’t know if there could be a better sandwich cookie.
To fill the cookies, I used marshmallow fluff. It’s such an easy way to add marshmallow without the hassle of making homemade.
If you enjoy these sandwich cookies, you must try my Raspberry Butter Cookies with a gooey jelly filling. Delicious!
How to Make Perfect Sandwich Cookies
Rolling the Cookies
There’s a good amount of butter in this recipe, which is a good thing for taste and texture but could make the dough a bit more difficult to roll out. Chilling the dough beforehand makes the rolling easier.
Most recipes typically call for rolling the dough out while it is soft, but giving this dough an hour in the fridge makes it less sticky and easier to roll. Dividing the dough into two sections also makes rolling easier.
Making Sandwich Cookies The Same Size
Having two cookies the same size is the key to a perfect sandwich cookie.
Once you’ve rolled and cut, I recommend chilling the cookie dough again before baking to ensure the cookies retain their shape and size.
Cutting the Top Cookie
To get the cutout that displays the filling, you can use any shape of nesting cutters you want. Don’t be afraid to mix shapes to create unique shapes.
Top tip: Try to bake the tops with the center cut out on their own cookie sheet, as they tend to bake just a little faster.
How to Make Chocolate Marshmallow Sandwich Cookies
Beat the butter until light and fluffy.
Add both sugars and beat to combine.
Add the vanilla and egg, mix well.
Mix in the flour, cocoa powder, and salt.
Mix until the dough comes together. Shape the dough into two large discs, wrap in plastic wrap and chill for 1 hour.
Add the dough to a floured surface. Roll the dough out to about 1/4 inch thick. Using a 2.5-inch cookie cutter, cut out the cookies.
Then using a 1-inch cookie cutter, cut a hole in the center of 1/2 of the cookies.
Place the cookies on a cookie sheet (about an inch apart). Bake for 10 -12 minutes until set (being careful not to overcook the edges).
Let cool completely before assembling. To assemble, spoon a heaped teaspoon of the fluff in the center of the cookie without the hole and spread. Tip: Don’t add too much, my filling. It will ooze out the sides.
I did as pictured above and it was a bit messy, but my son didn’t care one bit. He enjoyed the mess and said they were the best cookies I ever made (to be fair, he may say that about all my cookies)!
To avoid the same mistake, on the second batch, I added a heaping teaspoon in the middle, spread it just a little, and then pressed the cookies together. As the cookies set, the fluff spread on its own to fill the inside.
Other Cookie Recipes You’ll Love
- Brownie Cookies
- Homemade Oreo Cookies
- Homemade Golden Oreos
- T he Best Chocolate Chip Cookies
- Classic Peanut Butter Cookies
Baker’s Tips
Other Fillings
Marshmallow Fondant: You can easily fill these cookies by rolling and cutting out marshmallow fondant. Just use the same cookie-cutter you used to cut the cookies. You can find a popular recipe on Gemm’s Bigger Better Baking.
Regular Fondant: I fill my Homemade Oreo Cookies with store-bought fondant. Just roll it out to your desired thickness and use the same cookie-cutter you used to cut the cookies.
How do you freeze cookie cutter dough? Cookie-cutter cookies that are rolled and cut to shape (like sugar cookies or gingerbread) freeze well. To freeze the dough, wrap well in plastic wrap, then freeze.
How do you thaw cookie dough that’s been frozen? Thaw overnight in the refrigerator, then roll and cut as normal, and bake according to the recipe’s instructions.
How do you store Sandwich Cookies? Store in an airtight container at room temperature for up to 3 days.
Please note that these cookies may soften when stored filled. If you don’t plan to use them on the day of baking, wait until you plan to serve them to add the filling
? Did you make this recipe? Pleasegive it a star rating below!?
Ingredients
- ▢ ¾ cup softened butter
- ▢ ½ cup superfine sugar
- ▢ ½ cup light brown sugar (packed)
- ▢ ½ cup unsweetened cocoa powder (sifted)
- ▢ 1 teaspoon vanilla paste or extract
- ▢ 1 egg
- ▢ 1¾ cups all-purpose flour
- ▢ ½ teaspoon salt
- ▢ ¾ cup Marshmallow Fluff
Instructions
- Beat the butter until light and fluffy. Add both sugars and beat to combine. Add the sifted cocoa powder, mix to combine.
- Add the vanilla and egg, mix well.
- Mix in the flour and salt. Mix until the dough comes together.
- Shape the dough into two large discs, wrap in plastic wrap and chill for 1 hour.
- Preheat the oven to 350F/175C
- On a floured surface roll the dough out to about 1/4 inch thick.
- Using a 2.5-inch cookie cutter, cut out the cookies and then using a 1-inch cookie cutter, cut a hole in the center of 1/2 of the cookies.
- Place the cookies on a cookie sheet (about an inch apart) and bake 10 -12 minutes until set (being careful not to overcook the edges. Let cool completely before assembling.
- To assemble, spoon a heaping teaspoon in the center of the cookie without the hole, spread slightly, then using a cookie with a hole, press the cookies together gently. The fluff will spread as it sets.
- Let the cookies set for 2 hours before serving. Store in an airtight container, the cookies will keep for 5 days.
Tips
How to Make Perfect Sandwich Cookies
Rolling the Cookies
Making Sandwich Cookies The Same Size
Cutting the Top Cookie
Assembling the Cookies
Nutrition
Update Notes: This recipe was originally posted in 2015, but was published again in 2018 to include step by step directions, nutritional information, and new photos.
