Marshmallow Filled Sandwich Cookies | Recipes

Marshmallow Filled Sandwich Cookies

(28) Ratings:
Prep Time:
Baking Time:
Makes:about 48 cookies

These chocolate cookies have fun written – and glazed – all over them. With a gooey marshmallow filling, you’ll be smiling after just one bite.



1 cup 250mL granulated sugar
½ cup 125mL Crisco® All Vegetable Shortening
½ cup 125mL butter, softened
1 egg
1 tsp 5mL vanilla extract
4 oz 125g semi-sweet chocolate, melted
2 cups 500mL Robin Hood® Original All Purpose Flour
½ tsp 2mL baking powder
24 marshmallows cut in half


3 cups 750mL icing sugar
4-6 tbsp 50-80mL water
Food colouring (optional)


  1. Beat sugar, shortening and butter in large mixing bowl with electric mixer until light. Beat in egg, vanilla and melted chocolate. Add remaining dry ingredients until blended.
  2. Refrigerate dough, covered, for 1 hour.
  3. Preheat oven to 350ºF (180ºC). Line baking sheets with parchment paper.
  4. Divide dough into 4 pieces. On a well floured surface roll each piece to ¼ inch (5mm) thickness. Using a 2” (5cm) cookie cutter, cut into shapes and place on prepared baking sheets. Gather up scraps and repeat with remaining dough.
  5. Bake in preheated oven for 8 to 10 minutes. Let sit on baking sheet 1 to 2 minutes.
  6. Cool on wire racks.
  7. Place half the cookies, bottom side up on a baking sheet lined with parchment paper. Top with half a marshmallow.
  8. Bake in preheated oven for 2 minutes. Top with another cookie, top side up.
  9. Glaze: Combine icing sugar with water. Brush a thin coating of icing over cookies. Allow to dry for 10 minutes. Divide remaining icing into small containers. If you have run out just make a bit more. Add a different food colouring to each container. Using a small paint brush, paint each cookie any way you like.


  • You can use different size cookie cutters, just remember your yield will vary.
  • Sprinkle on any other decorations such as coloured sugar or sprinkles while the glaze is still wet. They will dry onto the cookies.

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