Naturally made strawberry marshmallow fluff is sandwiched between two chewy gluten free brownie-like cookies to make quite a tasty treat!
There aren’t many typical candy-type things you can put in front of me that would even tempt me in the slightest.
Anything sugary is pretty much off the table. Skittles…gross. (seriously, so much gross). All lollipops…ehh. Anything with any sort of rainbow of artificial flavors in its packaging…nope.
My weaknesses consist of chocolate, particularly chocolate + mint combos (peppermint patties and junior mints…yesssss) and marshmallows.
Unless it’s a Peep. Those things don’t even deserve to be called marshmallows because they might just be the most disgusting edible creations on this planet.
The chocolate covered marshmallows you find around Easter time and Mallomars are pretty much my heaven on this earth. We all have our weaknesses I suppose.
This post is sponsored by Vital Proteins.
As a kid, I used to take any opportunity I had to eat as many of those as humanly possible before either a stomachache set in or my parents made me stop. As an adult, with a conscience and an (unfortunate?) education on those pesky little things called ingredient lists, I can say it’s been at least a decade since a Mallomar has made its way into my mouth.
That hasn’t, however, stopped the marshmallow infatuation.
Nope, still going strong.
It’s just that these days, suspect gelatin sources outweigh the delicious factor.
Making homemade marshmallows has been on my kitchen bucket list for quite some time and while I do still want to make legit, fluffy marshmallows (I see s’mores in the fire pit in my near future!) I’m calling this strawberry marshmallow fluff that got sandwiched between two gluten free brownie cookies a pretty good start.
I decided to go the traditional route and use gelatin to make this fluff but vegan marshmallows are also an option.
Vital Proteins is a company that is dedicated to providing 100% natural, whole food proteins from sustainable practices. The cows in their gelatin, collagen and whey products are all pasture raised and grass fed making them the perfect addition to my first shot at this homemade marshmallow thing.
A few notes on the difference between gelatin and peptides:
Gelatin gels in cold liquids and is what you’d use for traditional desserts such as marshmallows, panna cotta, mousse, pudding, homemade fruit gelatin, etc. It can also be used in hot dishes like soups, sauces or gravy for a protein boost and thickener. Gelatin takes slightly longer to digest than the peptides.
Peptides are gelatin proteins that have been broken down through an enzymatic process. Peptides won’t gel in cold liquids which makes them a great protein-rich addition to things like smoothies, drinks and even to baked goods like pancakes, waffles or your morning bowl of oatmeal as heating them doesn’t alter the nutritional value.
Sandwich cookies don’t really need much convincing. I mean, for one, you get to eat two cookies instead of one.
And then there’s always some deliciousness in between that could be dessert on its own whether it’s a fruity jam, peanut butter or, in this case, strawberry marshmallow fluff (strawberry ice cream would be good too!).
When you combine that with a chewy, brownie like cookie, yeah there’s just not much that needs to be said.
Sorry, Mallomar, there’s a new cookie in town.
Items used to make this strawberry marshmallow brownie sandwich cookies recipe you might not have on hand:
Love this Strawberry Marshmallow Brownie Sandwich Cookies recipe?
Strawberry Marshmallow Brownie Sandwich Cookies
For the cookies
- 4.5 ounces chopped dark chocolate
- 7 tablespoons unsalted butter
- 1 1/2 tablespoons blackstrap molasses
- 1/2 tablespoon vanilla bean paste
- 1/2 cup brown sugar
- 1 egg
- 1 1/3 cups gluten free flour mix
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
For the strawberry marshmallow fluff
- 1 ounce freeze dried strawberries
- 1 tablespoon beef gelatin
- 1/4 cup cold water plus 1/3 cup water, divided
- 2/3 cup turbinado cane sugar
- 1/2 teaspoon vanilla extract
For the cookies
- Combine the chocolate and butter in a medium bowl and melt either in microwave or over a pot of boiling water, stirring until smooth.
- Add molasses, vanilla bean paste and brown sugar and whisk until thoroughly incorporated. Set aside to cool.
- Combine the flour, cocoa powder, salt and baking soda in a large bowl and whisk together.
- Beat the egg into the wet mixture and stir until combined.
- Add the wet ingredients into the dry and stir until well combined.
- Transfer the batter onto a piece of parchment paper and shape into a log about 2 inches wide. Roll parchment paper and twist sides to create a cylinder and place in refrigerator for 1-2 hours.
- Preheat oven to 325 degrees.
- Line two baking sheets with parchment paper, cut dough into rounds about 1/4-1/3 inch thick and place on baking sheets about 2-3 inches apart from each other.
- Bake for 12-15 minutes, remove from oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
For the strawberry marshmallow fluff
- Place the freeze dried strawberries in a food processor and process until they become a powder-like consistency. Set aside.
- Combine the gelatin and 1/4 cup of cold water in the bowl of a stand mixer fitted with the whisk attachment.
- Combine the remaining 1/3 cup of water, sugar and vanilla in a small sauce pot over medium-high heat. Stirring occasionally, bring to a boil and cook until mixture reaches a temperature of 240 degrees Fahrenheit using a candy thermometer.
- Once at temperature, turn the mixer to medium-low speed and slowly pour the sugar mixture into the bowl while mixing.
- Increase mixer speed to medium-high and let mix until marshmallow texture begins to form.
- Slowly add in the strawberry powder and continue to let mix until incorporated.
- Spread fluff on bottom side of one of the cookies and top with another cookie to form a sandwich.
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.