Marshmallow Brownie Cookie Sandwiches
We can’t stop thinking about these toasted marshmallow brownie cookie sandwiches. The fluffy meringue filling pairs so beautifully with these fudgy crinkle cookies- it’s like a hug in a cookie.
The breakdown
Brownie Cookies
These cookies are seriously SO GOOD. We’re not kidding when we say they’re like biting into brownie batter— soft, chewy, and incredibly rich. On their own, they’re absolutely delicious, but add that marshmallow filling and you’ve got a match made in cookie heaven.
Marshmallow Meringue
Now, let’s talk about the marshmallow meringue. We made it by torching it three times, stirring in between, to really bring out that toasty marshmallow flavor. The result? A soft, pillowy filling with a hint of smokiness, sandwiched between two fudgy brownie cookies. It’s pure magic. And don’t stress— it’s actually pretty simple to make. Check out our tips below to get it just right!
Meringue Tips
Room temperature eggs: Bring your egg whites to room temperature before whipping. They will whip up faster and to a greater volume.
Clean Equipment: Before you start, make sure your bowl is completely clean and free of any grease to achieve maximum volume when whipping the egg whites.
Stiff Peaks: Stop beating when stiff peaks form. Overbeating can cause the meringue to become grainy or deflate.
Kitchen torch: For this recipe, you’ll need a kitchen torch. We recommend this one.
Ingredients You’ll Need
For the Cookies
- Butter
- Semi Sweet Chocolate
- Brown Sugar
- Granulated Sugar
- Eggs
- Vanilla Extract
- Cornstarch
- Cocoa Powder
- Baking Powder
- Salt
For the Meringue
- Egg Whites
- Granulated Sugar
- Vanilla Extract
How to Make
01. Mix, Scoop, Bake
Start by mixing up your cookie dough. It’s a simple combination of butter, chocolate, sugar, eggs, and all the dry ingredients. Once it’s mixed, chill the batter for 10 minutes, then scoop 2 tablespoon-sized balls of dough onto your baking tray. Bake for 10 minutes, and let the cookies cool completely before assembling.
02. Whisk, Torch, Pipe
While the cookies cool, make your marshmallow meringue. Whisk the egg whites with sugar until soft peaks form, then gently torch the top to bring out that toasted marshmallow flavor. Whisk again, torch a second time, and repeat one more round. Use a piping bag (or a Ziploc bag with a large circular tip) to pipe the meringue onto half of the cookies. Top with the remaining cookies to create your delicious brownie cookie treat!
Watch how we made them:
Marshmallow Brownie Cookie Sandwiches
Ingredients
Brownie Cookies
- 1/2 cup unsalted butter
- 1 cup semi sweet chocolate
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup cornstarch
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
Marshmallow Meringue
- 3 egg whites
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
Instructions
For the Brownie Cookies
- Preheat the oven to 350℉. Line a baking tray with parchment paper.
- In a small bowl, add the butter and chocolate. Melt in the microwave for 30 sec. to 1 min. until smooth. Set aside.
- Using an electric hand mixer, beat the sugars, eggs, and vanilla until the mixture is thickened and pale in color, about 5 minutes. (This can also be done by hand with a whisk)
- Add in the warm chocolate and whisk until combined. Then, add the cornstarch, cocoa powder, baking powder, and salt. Fold using a spatula until combined.
- Cover the bowl with plastic wrap and refrigerate for 10 minutes. This step is important— chilling the batter for exactly 10 minutes is key; any more or less time can impact the texture.
- Scoop the batter into 2 tbsp sized balls and place them on the baking tray. Bake for 10 minutes.
For the Marshmallow Meringue
- Place the egg whites and sugar in a heatproof bowl. Set the bowl over a saucepan filled with simmering water. Whisk until the mixture is foamy and the sugar has dissolved, about 3-4 minutes.
- Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Add the vanilla and beat at medium speed until the meringue is glossy and holds soft peaks, about 3-4 minutes.
- Using a kitchen torch, gently toast the top of the meringue while it's still in the bowl. Whisk it, then torch again. Repeat this process one more time. Then, keep whisking until the meringue holds stiff peaks.
To Assemble
- Once the cookies have completely cooled, flip half of them over and pipe the meringue onto the center of each. Top with the remaining cookies to form a sandwich.
