One of my coworkers (Hi Carol!) has been bringing me recipes pages from a local paper, and this recipe comes from one of those. These sandwich cookies are thin and firm, but chewy. They’re a good balance of chocolate and marshmallow, too!

Ingredients:

• 2/3 cup unsalted butter, room temperature
• 1 1/4 cups sugar, plus additional for rolling
• 1/4 cup light corn syrup
• 1 egg
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1/4 salt
• 24 marshmallos

In a large bowl, beat together the butter and sugar until light and fluffy. My new roommate brought a Kitchenaid when she moved in, but it fell out of her car onto the street so now the power lever’s a bit messed up and you have to just unplug it to turn it off. Still, broken Kitchenaid > no Kitchenaid!

Beat in the corn syrup, egg, and vanilla.

Whisk together the flour, cocoa, baking soda, and salt in a medium bow, then add to the butter mixture, beating until evenly combined. Cover and refrigerate dough 15 minutes. During that time, preheat oven to 350 degrees.

Pour sugar into a plate or pie dish. Roll dough into 1″ balls, then roll the balls in the sugar to coat. Place balls 3″ apart on ungreased cookie sheets.

Bake 10-11 minutes, or until set.

They can be moved pretty quickly from the oven to a cooling rack, as long as you have a spatula.

Remove cookies to a wire rack and let cool completely. By the time you’ve got all your batches of cookies out of the oven, your first batches will be cooled and ready for the next step.

Place several cookies face down on a plate, and place a marshmallow on the center of each. Microwave 12 seconds, then immediately put another cookie on top of the marshmallow and press to create a sandwich.

Repeat with remaining cookies. I ended up 1 cookie short of 27 sandwiches, but eating that one loner wasn’t too much of a hardship!

Marshmallow Sandwich Cookies

From the Casper Star Tribune.

• 2/3 cup unsalted butter, room temperature
• 1 1/4 cups sugar, plus additional for rolling
• 1/4 cup light corn syrup
• 1 egg
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1/4 salt
• 24 marshmallos

In a large bowl, beat together the butter and sugar until light and fluffy. Beat in the corn syrup, egg, and vanilla.

Whisk together the flour, cocoa, baking soda, and salt in a medium bow, then add to the butter mixture, beating until evenly combined. Cover and refrigerate dough 15 minutes. During that time, preheat oven to 350 degrees.

Pour sugar into a plate or pie dish. Roll dough into 1″ balls, then roll the balls in the sugar to coat. Place balls 3″ apart on ungreased cookie sheets. Bake 10-11 minutes, or until set. Remove cookies to a wire rack and let cool completely.

Place several cookies face down on a plate, and place a marshmallow on the center of each. Microwave 12 seconds, then immediately put another cookie on top of the marshmallow and press to create a sandwich. Repeat with remaining cookies.