These fun cookies with a marshmallow filling are a kid’s favorite (adults like them too but might not admit it).
The first time I made these cookies, I had no grand plans. They didn’t need to go into my freezer for anything in particular, and they were available for the tasting.
That meant they were fair game for the kids in the neighborhood too. Shortly after the marshmallows were toasted and these were sandwiched together, they were quickly gone.
Those kids promptly went home and told their mothers that they need to get the recipe (no worries, we knew it would be on BCP soon enough).
There’s something fun and whimsical about these that just made them a favorite with the kids. They’re fun, they’re a bit different, and yeah, we think they’re delicious too.
You’ll pull out the mixer for this one. But it’s ok, they’re special, and it’s a good time for a baking activity.
I used coconut oil just as a more wholesome substitute for margarine–it doesn’t work in every recipe, but here it is totally fine. (Do you prefer to try an oil-based oatmeal cookie? These Healthy-ish Oatmeal Cookies are a kid’s favorite too).
One thing to keep in mind when using coconut oil is that it tends to dry out a batter. But that’s nothing that a couple tablespoons of water can’t fix. (Sometimes the coconut oil swap doesn’t work–in classic sugar cookies, margarine simply works much better).
Cream together the oil and sugars.
Then add the eggs and vanilla…
The dry ingredients…
Then the fun stuff, Rice Krispies and white chocolate chips.
It’s at this point you can determine if you want to add a spoon or two of water to the dough or not. It doesn’t always need it.
It should press nicely into your tablespoon and not be crumbly.
You’ll need a tiny 1 tablespoon cookie scoop or simply a 1 tablespoon measuring spoon.
These cookies spread, and we want them to be small because we’ll be sandwiching two together. Scoop out your cookies.
This recipe makes a lot, so wait until they’re all done and baked before going onto the fun marshmallow part.
Add your marshmallows to a baking sheet and bake for 6-7 minutes. They’re going to soon get gooey and sticky and become the perfect filling to stick two cookies together.
Once they’re puffy and golden–now is the perfect time. Scoop up a marshmallow and place it on a cookie,
then press another cookie into it on top.
These cookies freeze beautifully!
They also disappear from the cookie jar just as beautifully.
Toasted Marshmallow Sandwich Cookies
Ingredients
- 1 cup coconut oil
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cup oats
- 1 ½ cups Rice Krispies
- 1 cups white chocolate chips
- 2-3 tbsp water
- 1 8 oz bag large marshmallows (about 3 doz total)
Instructions
- Preheat oven to 350°F.
- In the bowl of a mixer, cream coconut oil with sugars until creamy. Add eggs and vanilla and beat until combined. Add flour, baking powder, baking soda, and salt and mix until combined. Add oats, Rice Krispies, and chocolate chips.
- Add water if needed if dough seems dry. Coconut oil is drier than margarine or oil, so recipes using it tend to need a little more moisture.
- Using a round tablespoon measuring spoon, scoop tablespoon sized scoops of cookie dough onto a parchment lined baking sheet. Bake for 10 minutes, or until edges are golden. Let cool.
- Once all cookies are baked and cooled, spread marshmallows on a parchment lined baking sheet. Bake for 6-7 minutes, until marshmallows are expanded and golden on top. Remove from oven and immediately use marshmallows to sandwich two cookies together.
- If making ahead, freeze in an airtight container with parchment paper between the layers.
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