Marshmallow Brownie Krinkle Sandwich Cookies.
Brownie-like chocolate crinkle cookies sandwiched together with homemade marshmallow that’s piped onto the cookies while still warm.
Unless you dislike chocolate (gasp!) or brownies (double gasp!), you’ll agree with me that chocolate krinkle cookies are the bomb. I mean, they are essentially brownies in cookie form. What’s not to love?
This recipe gilds the lily by sandwiching two chocolate krinkle cookies together with a dollop of warm homemade marshmallow. It goes without saying that kids LOVE these. But, I’ll bet you won’t find many adults willing to turn one down.
About the Homemade Marshmallow Filling
If you’ve never made homemade marshmallow, you’re in for a treat. Homemade marshmallows are so much better than the standard variety found on supermarket shelves, they almost deserve a different name. Even better, homemade marshmallow is as easy as cooking some sugar syrup and combining it with gelatin.
Having said that, I feel I should warn you that filling these cookies with homemade marshmallow can get a bit, ummmm, sticky.
It’s important to have a pastry bag fitted with a large round tip (I used Ateco #807) at the ready. The goal is to pipe the marshmallow onto the cookies while it’s still warm. To do this, you need to work fairly quickly. I found that setting the pastry bag tip-down in a tall drinking glass allowed me to hold the bag open with one hand and use the other to fill it with marshmallow. Pipe the marshmallow onto several cookies at once, and don’t worry if you leave a marshmallow “tail” from cookie to cookie. You can tidy them up later.
You will get marshmallow all over your counter. But, since marshmallow is little more than sugar and water, it’s super easy to clean up. Besides, licking marshmallow off your fingertips is nothing to complain about. 😉
Used in this recipe:
FOR THE CHOCOLATE KRINKLE COOKIES:
- 8 oz unsweetened chocolate
- 8 large eggs, at room temperature
- 3 tsp pure vanilla extract
- 3 1/2 cups unbleached, all-purpose flour
- 1/2 cup cocoa powder
- 3 tsp baking powder
- 4 tsp salt
- 1 cup vegetable, canola, or sunflower oil
- 3 1/2 cups granulated sugar
- 2 cups confectioners sugar (powdered sugar)
FOR THE MARSHMALLOW FILLING:
- 3 envelopes unflavored gelatin (about 7 tsp)
- 1 cup ice water, divided
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 tsp kosher salt
- 2 tsp pure vanilla extract
MAKE THE CHOCOLATE KRINKLE COOKIES:
- Break the chocolate up into pieces and place it in a microwave safe bowl. Heat on half power for 2-3 minutes, stopping to stir after every 30 seconds, until melted.
- Crack the eggs into a bowl and add the vanilla. Whisk with a fork just to break up the eggs and blend the eggs with the vanilla.
- Add the flour, cocoa powder, baking powder, and salt, to a bowl and stir with a wire whisk to combine.
- Add the oil and sugar to the bowl of a standing mixer fitted with the paddle attachment. Beat on medium speed for 1 minute to combine. Scrape down the sides of the bowl and add the melted chocolate. Beat 1 minute longer. Scrape down the sides of the bowl.
- With the mixer running on medium speed, slowly add the eggs, pouring about 1/4 cup into the mixing bowl at a time. After all the eggs have been added, keep beating for about 20-30 seconds until the eggs have been completely incorporated.
- Stop the mixer and add the dry ingredients all at once. Beat on low speed just until the dry ingredients have been incorporated. Stop the mixer and use a rubber spatula or wooden spoon to mix the dough a few times to make sure it’s completely blended. Scoop the batter into a bowl, cover, and refrigerate for at least 30 minutes, and up to 24 hours.
- Heat the oven to 350 degrees, line a couple of baking sheets with parchment paper, and pour the confectioners sugar into a bowl.
- Remove the cookie dough from the refrigerator and roll generous tablespoon size hunks of dough between your palms into approximately 84 balls. As you roll the balls, place them on a plate or in a bowl. Then, roll all the balls in confectioners sugar to coat completely and place them on a plate or in a bowl.
- Put 12 balls on one of the baking sheets, spacing them at least 3 inches apart. Bake the cookies, for 11-12 minutes, rotating the sheet in the oven halfway through baking to ensure they cook evenly. The cookies will have formed krinkles across the surface and will be just barely set in the middle. Remove the cookie sheet from the oven and let the cookies cool for 2 minutes before removing with a spatula to a wire rack to cool completely.
- Repeat with remaining balls of dough, keeping the dough you are not working with in the refrigerator. *Cookies can be stored for 24 hours in an airtight container at room temperature before filling with marshmallow.
MAKE THE MARSHMALLOW FILLING AND ASSEMBLE THE COOKIES:
- Pour 1/2 cup of the water into the bowl of a standing mixer that’s fitted with the whisk attachment and sprinkle the gelatin on top.
- Add the remaining 1/2 cup water, sugar, corn syrup, and salt to a small saucepan and stir briefly just to combine. Place over medium-high heat, cover, and cook until the mixture begins to simmer, about 5-6 minutes. Remove the lid and continue to cook until the mixture reaches 240 degrees (F) on a candy thermometer. This should take approximately 7 – 8 minutes. Immediately remove from the heat.
- With the mixer running on medium-low speed, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and lukewarm, approximately 12 – 15 minutes. Add the vanilla and beat just to combine.
- While the marshmallow is beating, lay all the cookies face down on a work surface so their bottoms are facing up. Fit a pastry bag with a large round tip – I used Ateco #807.
- Scoop the marshmallow into the pastry bag and, working quickly, pipe a “bubble” of marshmallow onto one cookie, leaving a small boarder around the sides. Top the cookie with a second cookie. Repeat with the remaining cookies.
- Place the cookies on a parchment lined baking sheet and let sit until the marshmallow is set.
© Of Batter and Dough. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Of Batter and Dough.