| Difficulty | Portions | Prep time | Cook time |
|---|---|---|---|
| Novice | N/A | N/A | N/A |
Ingredients
- ---FOR THE COOKIES---
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 4 tbsp white miso paste
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ---FOR THE MARSHMALLOW FILLING---
- 2 tbsp powdered gelatin
- 2 tbsp cold water
- 1 ¼ cups honey
- ½ cup water
- 2 cups granulated sugar
- 2 large egg whites
- ½ tsp cream of tartar
- ½ tsp salt
- 1 tsp vanilla extract
Directions
- To make the cookies, start by browning the butter. Place the butter in a small saucepan over medium heat, swirling the pan occasionally, until it foams up, turns golden brown, and smells nutty—about 4 to 5 minutes. As soon as it reaches that deep, toasty stage, pour it into a mixing bowl and let it cool slightly.
- Add the brown sugar and granulated sugar to the warm butter and whisk until combined. The mixture will look grainy, and that’s okay—it will smooth out once the eggs are added. Once combined, whisk in the eggs, miso paste, and vanilla until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly fold the dry ingredients into the wet, stirring just until combined. Cover the dough with plastic wrap and chill for at least 1 hour, or overnight. This helps the flavours deepen, gives the flour time to hydrate, and firms up the dough so the cookies bake up thick and chewy with crisp edges.
- Position a rack in the centre of the oven and preheat to 350°F. Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake until the edges are golden, 10-12 minutes. Let the cookies cool on the baking sheet for 5 minutes—this helps them set—then transfer to a wire rack to cool completely before filling.
- For the honey marshmallow filling, in a medium saucepan over medium heat, combine the honey, water, and sugar. Stir gently until the sugar dissolves, then stop stirring and let the mixture bubble away undisturbed until it reaches 240°F on a candy thermometer.
- Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form. While the sugar syrup is heating, bloom the gelatin by sprinkling it over 2 tbsp cold water in a small bowl.
- Once the sugar syrup hits 240°F, keep the mixer running on low and slowly stream the hot syrup down the side of the bowl into the egg whites.
- Once all the syrup is in, crank the mixer to high and whip for 10 minutes, until the marshmallow is thick, voluminous, and glossy. It will still be warm—that’s normal! While the marshmallow is still warm, melt the bloomed gelatin in the microwave for about 10 seconds, then immediately pour it into the marshmallow mixture along with the vanilla extract. Whip for another minute to fully incorporate. Let the marshmallow sit in the bowl for about 15 minutes, stirring occasionally, until it cools and thickens enough to hold its shape. If you’re in a hurry, pop the bowl in the fridge for 5 to 10 minutes, giving it a few folds as it cools. The marshmallow will thicken more as it sits—like it’s slowly realizing its full potential.
- Once the marshmallow has thickened, spoon or pipe it onto the bottom of half the cookies. Gently sandwich them together and let them set for another 10 to 15 minutes—just enough time for the marshmallow to settle in and get comfy between those cookies.
- Nutty brown butter, deeply caramelized miso, and soft, sticky honey marshmallow make these cookie sandwiches ridiculously good. I hope you enjoy them!
Baker’s Note: These cookies are best the day they’re assembled when the edges are crisp, the centres are chewy, and the marshmallow is at peak fluff. That said, they hold up beautifully for 2 to 3 days at room temp in an airtight container—just know the cookies will soften slightly as they soak up all that marshmallow magic. If you want to prep ahead, you can bake the cookies and store them (unfilled) for up to 4 days, or freeze the dough balls and bake off as needed. The marshmallow should be made fresh the day you plan to sandwich—it’s a diva like that, but worth every bit of the effort.