Triple Chocolate Marshmallow Sandwich Cookies

Triple Chocolate Marshmallow Sandwich Cookies, ok so the name is a bit of a mouthful but then so are these unbelievable cookies. The cookies alone are perfection itself, cocoa-y and chewy with hunks of milk and white chocolate.

I just couldn’t leave it there though. I’d picked up a jar of Marshmallow Fluff in the supermarket the other day {it had just appeared on the shelves, oh happy days!}. I was testing on of the freshly baked cookies when the jar sat on the counter whispering to me “spread me on one, go on, spread me on one”. How could I resist? It’s damn messy stuff so it was only natural to pop another cookie on top, purely for tidiness sake, of course.

As I’ve previously stated in this post for Strawberry Marshmallow Cupcakes, I am a huge fan of Marshmallow Fluff. This is my marshmallow fix, as a vegetarian marshmallow is off the menu, but this stuff, oh I just get to work on the jar with a spoon!

The Fluff is, as I’ve said, messy to work with but well worth it. If you want to make sandwich cookies, you need to wait until you are ready to serve them before filling ideally. The Fluff has a tendency to ‘melt’ out of the cookies. In a good way, but in a it-gets-all-over-the-place kind of way! I took some cookies round to a friend’s house and took the jar with me. It was the only solution.

These cookies don’t need the mallow though, they are awesome just as they are. Not quite as outrageously decadent without the goo, but not far off! This cookie recipe is as close as I’ve ever come to replicating the triple chocolate cookie from Ben’s Cookies. Especially while still warm, and the chocolate still gooey. You have to make them!

Triple Chocolate Marshmallow Sandwich Cookies

Oven 180 C / gas 4 / 350 F

A baking sheet lined with parchment

• 175 g {1 + 1/2 stick} soft, unsalted butter
• 175 g {9/10th cup} light muscovado sugar, or light brown sugar
• 75 g {1/3 cup} granulated sugar
• 1 free-range egg
• 1 tsp vanilla extract
• 1 tbsp golden syrup {optional but adds a little something!}
• 30 g {4 tbsp } cocoa powder
• 220 g {1 + 3/4 cups} plain flour
• 2 tsp cornflour
• 1 tsp bicarbonate of soda
• 1/2 tsp salt
• 125 g {4 ounces} milk chocolate {I used Cadbury’s Dairy Milk}
• 100 g {3 + 1/2 ounces} white chocolate
• Marshmallow Fluff, to fill {optional}

Firstly, chop the chocolates into chunky pieces, set aside.

Beat the butter in a mixing bowl until smooth then add the sugars and cream them together with a wooden spoon until well combined.

Add the egg, the vanilla extract and the golden syrup and beat in.

Sift in the cocoa powder and mix it in well.

Combine the flour with the cornflour, the bicarb and the salt then sift into the batter. Stir in.

Add the chopped up chocolate and stir to distribute it well.

Use a scoop to drop spoonfuls onto the baking sheet. Leave a couple of inches between each one as they will spread when they cook. I needed to work in two batches as I only have one baking sheet.

Bake for 10 to 12 minutes, less if your cookies are smaller. The cookies should have spread and be browning around the edges. Remove from the oven and let the cookies cool on the baking sheet for about ten minutes to firm up before transferring to a wire rack to cool further, they will flatten as they cool. Repeat with the rest of the batter, you can reuse the parchment.

When you are ready to serve them, spoon a dollop of Marshmallow Fluff onto a cookie then cover with another, then off you go to chocolate heaven.

cool on a wire rack

Triple Chocolate Cookies

2014-07-23 19:07:21

Outrageously chocolatey cookie!

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Ingredients

1. 175 g {1 + 1/2 stick} soft, unsalted butter
2. 175 g {9/10th cup} light muscovado sugar, or light brown sugar
3. 75 g {1/3 cup} granulated sugar
4. 1 free-range egg
5. 1 tsp vanilla extract
6. 1 tbsp golden syrup {optional but adds a little something!}
7. 30 g {4 tbsp } cocoa powder
8. 220 g {1 + 3/4 cups} plain flour
9. 2 tsp cornflour
10. 1 tsp bicarbonate of soda
11. 1/2 tsp salt
12. 125 g {4 ounces} milk chocolate {I used Cadbury’s Dairy Milk}
13. 100 g {3 + 1/2 ounces} white chocolate

Instructions

1. Preheat oven to 180 C / gas 4 / 350 F and line a baking sheet with parchment.
2. Chop the chocolates into chunky pieces, set aside.
3. Beat the butter in a mixing bowl until smooth then add the sugars and cream them together with a wooden spoon until well combined.
4. Add the egg, the vanilla extract and the golden syrup and beat in.
5. Sift in the cocoa powder and mix it in well.
6. Combine the flour with the cornflour, the bicarb and the salt then sift into the batter. Stir in.
7. Add the chopped up chocolate and stir to distribute it well.
8. Use a scoop to drop spoonfuls onto the baking sheet. Leave a couple of inches between each one as they will spread when they cook. I needed to work in two batches as I only have one baking sheet.
9. Bake for 10 to 12 minutes, less if your cookies are smaller. The cookies should have spread and be browning around the edges. Remove from the oven and let the cookies cool on the baking sheet for about ten minutes to firm up before transferring to a wire rack to cool further, they will flatten as they cool. Repeat with the rest of the batter, you can reuse the parchment.

Notes

1. Turn them into Marshmallow sandwich cookies by spooning a dollop of Marshmallow Fluff onto a cookie then cover with another. Off you go to chocolate heaven!

By Rachel@Vagabondbaker.com

Vagabond Baker http://vagabondbaker.com/