Chocolate-Marshmallow Sandwich Cookies
Ingredients: all-purpose flour, graham flour, graham flour, sugar, baking powder · 90 min cook time · 350kcal · ~₩11,900
Ingredients
1.25cups all-purpose flour, 1cup graham flour, 2tablespoons graham flour, 0.75cup sugar, 1teaspoon baking powder, 1teaspoon baking soda, 0.75teaspoon salt, 0.25teaspoon cinnamon, 12tablespoons melted and cooled butter, 5tablespoons water, 2tablespoons molasses, 1teaspoon vanilla extract, 2teaspoons gelatin, 3tablespoons water, 0.25cup corn syrup, 3tablespoons water, 0.66cup sugar, 0.125teaspoon salt, 1teaspoon vanilla
Instructions
1. Combine 1 and 1/4 cups of all-purpose flour, 1 cup and 2 tablespoons of graham flour (or stone ground whole wheat flour), 3/4 cup of sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 3/4 teaspoon of salt, and 1/4 teaspoon of cinnamon in a bowl. Whisk all the dry ingredients together until well combined.
2. In a separate bowl, add 5 tablespoons of water to 12 tablespoons of melted and cooled butter. Then, add 2 tablespoons of molasses and 1 teaspoon of vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix on low speed for about 20 seconds until just combined.
4. Divide the dough in half. Cover one half with plastic wrap to prevent it from drying out.
5. Place one half of the dough between two sheets of parchment paper. Roll it out into a 12-inch circle, about 1/8 inch thick.
6. Using a 3-inch cookie cutter, stamp out eight cookies from the rolled dough. Carefully transfer them to a baking sheet, spacing them about a half-inch apart.
7. Gather the dough scraps and re-roll them into an 8-inch circle. Stamp out four more cookies, bringing the total to 12 cookies per half of dough.
8. Bake the cookies in a 350°F (175°C) oven for about 10 minutes, or until the edges are just set. Turn the baking sheet halfway through baking for even cooking.
9. While the first batch bakes, repeat steps 5-8 with the remaining half of the dough to make 12 more cookies.
10. For the marshmallow filling, combine 2 teaspoons of gelatin with 3 tablespoons of water in a small bowl. Let it sit for 5 minutes to bloom.
11. In a saucepan, combine 1/4 cup of corn syrup, 3 tablespoons of water, 2/3 cup of sugar, and 1/8 teaspoon of salt. Pour the sugar into the center of the pan, avoiding the edges.
12. Heat the sugar syrup over medium-high heat without stirring. Gently swirl the pan occasionally to ensure even dissolving. Cook until the syrup reaches 240°F (115°C), which takes about 5 minutes.
13. Once the syrup reaches 240°F, immediately remove it from the heat. With the mixer on low speed, slowly pour the hot sugar syrup into the bloomed gelatin, avoiding the whisk attachment to prevent splattering.
14. Increase the mixer speed to high and beat for 7 minutes until the mixture transforms into a beautiful, pillowy, marshmallow-like consistency.
15. Add 1 teaspoon of vanilla extract to the marshmallow mixture and whisk until just combined.
16. Flip over half of the baked cookies so the flat side is facing up. These will be the base for the marshmallow filling.
17. Using a 2-tablespoon cookie scoop (or two 1-tablespoon measures), place a dollop of marshmallow filling onto the center of each flipped cookie. Work one at a time as the filling sets quickly.
18. Use the back of a spoon to spread the marshmallow filling mostly to the edges of the cookie.
19. Place another cookie on top of the marshmallow filling. Gently press and twist to secure it and evenly distribute the filling.
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