Marshmallow Cookie Sandwiches

By kmad

Marshmallow Cookie Sandwiches were born when Tennessee gave us the Moon Pie in 1917, marking one giant leap for snack-kind. The homemade version is out of this world.

Ingredients

• Homemade Grahm:
• Vegetable oil cooking spray, for pan
• 2 envelopes unflavored gelatin (about 2 tablespoons)
• 2/3 cup cold water
• 1 1/2 cups granulated sugar
• 2/3 cup light corn syrup
• Coarse salt
• 1 teaspoon pure vanilla extract
• Confectioners' sugar, for cutting
• 9 store-bought graham crackers, split in half, or 18 homemade graham cookies.
• 8 ounces semisweet chocolate, melted
• 1 cup salted, roasted peanuts, chopped
• 3/4 cup all-purpose flour, plus more for surface
• 3/4 cup graham or whole-wheat flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• Coarse salt
• 6 tablespoons unsalted butter, softened
• 1/2 cup packed dark-brown sugar
• 1 large egg
• Directions
• 1 .Preheat oven to 350 degrees. Whisk together flours, baking soda, baking powder, cinnamon, and 1/4 teaspoon salt. Beat butter and sugar with a mixer on medium speed until pale and fluffy. Mix in egg.
• 2 .Divide dough in half. Roll out each dough half to 1/8-inch thickness on a lightly floured surface. Refrigerate until firm, about 30 minutes.
• 3 .Cut out eighteen 2 1/2-inch-square crackers, using a fluted cookie cutter or a knife. Transfer to baking sheets, spacing 1/2 inch apart.
• 4 .Bake, rotating sheets halfway through, until golden brown, about 10 minutes. Transfer sheets to wire racks, and let cool.

Details

Servings 9
Adapted from marthastewart.com

Preparation

Step 1

1.Coat a 9-inch square baking pan with cooking spray; line with parchment. Sprinkle gelatin over 1/3 cup water in the bowl of a mixer; let stand for 5 minutes.
2.Heat granulated sugar, corn syrup, remaining 1/3 cup water, and 1/8 teaspoon salt in a saucepan over medium-high heat, stirring occasionally, until syrup reaches 238 degrees on a candy thermometer, about 5 minutes.
3.Whisk gelatin in mixer on low speed, adding syrup in a slow, steady stream down side of bowl. Whisk, gradually increasing speed to high, until almost tripled in volume, about 8 minutes. Whisk in vanilla. Transfer to baking pan. Smooth top. Let stand until set, at least 3 hours.
4.Cut out nine 2 1/2-inch square marshmallows using a cookie cutter or a knife dipped in confectioners' sugar. Dip surface of crackers into chocolate to coat, and transfer to parchment-lined baking sheets. Refrigerate until set, about 10 minutes. Sandwich marshmallows between crackers, chocolate sides in.
5.Dip half of each sandwich into chocolate, on the diagonal; sprinkle with peanuts, and transfer to a parchment-lined baking sheet. Refrigerate until set, about 10 minutes.