Marshmallow Cookie Sandwiches

Prep Time:
30 mins
Total Time:
4 hrs

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. Graham crackers are surprisingly easy to make; try our Cinnamon and Sugar Graham Crackers recipe.


  • Vegetable oil cooking spray, for pan

  • 2 envelopes unflavored gelatin (about 2 tablespoons)

  • cup cold water

  • 1 ½ cups granulated sugar

  • 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 Cinnamon and Sugar Graham Crackers

  • 8 ounces semisweet chocolate, melted

  • 1 cup salted, roasted peanuts, chopped


  1. Coat a 9-inch square bakingpan with cooking spray; line withparchment. Sprinkle gelatin over1/3 cup water in the bowl of a mixer;let stand for 5 minutes.

  2. Heat granulated sugar, cornsyrup, remaining 1/3 cup water, and1/8 teaspoon salt in a saucepan overmedium-high heat, stirring occasionally,until syrup reaches 238 degrees on acandy thermometer, about 5 minutes.

  3. Whisk gelatin in mixer on lowspeed, adding syrup in a slow, steadystream 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 squaremarshmallowsusing a cookie cutteror a knife dipped in confectioners'sugar. Dip surface of crackers intochocolate to coat, and transferto parchment-lined baking sheets.Refrigerate until set, about 10 minutes.Sandwich marshmallowsbetween crackers, chocolate sides in.

  5. Dip half of each sandwich intochocolate, on the diagonal; sprinklewith peanuts, and transfer to aparchment-lined baking sheet. Refrigerateuntil set, about 10 minutes.

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