Chocolate Marshmallow Chocolate Chip Shortbread Sandwiches


chocolate chip shortbread marshmallow cookies blog (1 of 1)What’s better than a chocolate chip shortbread cookie? Why, TWO chocolate chip shortbread cookies with chocolate marshmallow and more chocolate in between!

I mean, what more would you expect?

As was the case in my previous post, I received some gluten-free Walkers Shortbread cookies to develop some delicious recipes for you all. These cookies are endlessly versatile, from being a great treat on their own, to making a delicious crust for tarts or cookie bars. This time, I used the chocolate chip cookies to make a decadent treat.

I made some homemade chocolate marshmallows, melted chocolate chips, and spread in between two cookies. Easy peasy, and they were definitely kid-pleasing.

Don’t have time to make your own marshmallows? Instead, you might opt for some chocolate ice cream to put in between the cookies. And of course, they’re gluten-free, because everyone ought to be able to enjoy a cookie sandwich!

Disclaimer: This post is a sponsored post. I received compensation in exchange for recipe development and a review post, but the opinions and views are all my own.

Chocolate Marshmallow Chocolate Chip Shortbread Sandwiches
Prep time
Cook time
Total time
Buttery chocolate chip shortbread cookies with chocolate marshmallow in between.
Recipe type: dessert
Cuisine: American
Serves: 9
  • 2 4.9 oz boxes Walkers Gluten-Free Chocolate Chip Shortbread cookies
  • ½ cup semi-sweet chocolate chips, melted and cooled slightly
  • One batch chocolate marshmallow, recipe follows:
  • ½ cup water, divided
  • 1½ T unflavored gelatin
  • ¾ c granulated sugar
  • ½ cup agave nectar or corn syrup
  • Dash of salt
  • ½ t vanilla extract
  • ¼ t almond extract
  • 3 T unsweetened cocoa powder
  1. Pour ¼ cup water into a small microwaveable bowl. Sprinkle with gelatin and set aside.
  2. In a medium saucepan, combine the remaining water, sugar, agave nectar and salt and stir over medium-high heat. Once it comes to a boil, stop stirring, and cook until a candy thermometer reads 250 degrees F. Pour the sugar mixture into the bowl of a stand mixer, and let stand until it cools to 210 degrees F.
  3. Microwave the gelatin mixture for 10 seconds or until the gelatin melts. With the mixer on low speed, beat the sugar mixture using the whisk attachment. Gradually add the gelatin mixture. Add the vanilla and almond extracts. Beat on high until the mixture is light and fluffy and the bowl is no longer warm (about 5 minutes). Reduce the speed to medium and add in the cocoa powder and beat until combined.
  4. Place half of the cookies bottom side up on a cookie sheet. Spread a small spoonful of the melted chocolate over each, and then top with about a tablespoon of the marshmallow. Place the second cookie on top to make a sandwich.


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