Ingredients

For the Vanilla Cookies:

• Unsalted Butter: 100g
• Powdered Sugar: 65g
• Milk: 25g
• Vanilla Extract: 3g
• Cake Flour: 180g
• Almond Powder: 35g

For the Chocolate Cookies:

• Unsalted Butter: 100g
• Powdered Sugar: 65g
• Milk: 25g
• Vanilla Extract: 3g
• Cake Flour: 165g
• Cocoa Powder: 12g
• Almond Powder: 35g

For the Marshmallow Filling:

• Gelatin: 7g
• Water: 35g (for gelatin)
• Sugar: 120g
• Starch Syrup: 45g
• Water: 35g (for syrup)
• Vanilla Extract: 2g
• Cocoa Powder: 5g

Step-by-Step Instructions

Step 1: Prepare the Vanilla Cookie Dough

1. Cream the Butter and Sugar: In a mixing bowl, beat 100g unsalted butter and 65g powdered sugar until light and fluffy.
2. Add Wet Ingredients: Add 25g milk and 3g vanilla extract, mixing until fully incorporated.
3. Add Dry Ingredients: Gradually mix in 180g cake flour and 35g almond powder until a dough forms.
4. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.

Step 2: Prepare the Chocolate Cookie Dough

1. Cream the Butter and Sugar: Repeat the same process as the vanilla cookie dough. Cream 100g unsalted butter and 65g powdered sugar until light and fluffy.
2. Add Wet Ingredients: Add 25g milk and 3g vanilla extract.
3. Add Dry Ingredients: Sift together 165g cake flour, 12g cocoa powder, and 35g almond powder. Gradually incorporate into the butter mixture to form a dough.
4. Chill the Dough: Wrap the chocolate dough in plastic wrap and refrigerate for 30 minutes.

Step 3: Shape and Bake the Cookies

1. Preheat the Oven: Preheat your oven to 170°C (340°F).
2. Roll Out the Dough: Once chilled, roll out both the vanilla and chocolate dough to a thickness of about 0.5 cm (1/4 inch).
3. Cut the Cookies: Use a cookie cutter to cut out shapes from both doughs. Transfer the cookies to a baking sheet lined with parchment paper.
4. Bake: Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow them to cool completely on a wire rack.

Step 4: Make the Marshmallow Filling

1. Prepare the Gelatin: In a small bowl, sprinkle 7g gelatin over 35g water and let it bloom for about 5 minutes.
2. Cook the Syrup: In a saucepan, combine 120g sugar, 45g starch syrup, and 35g water. Heat the mixture over medium heat until it reaches 115°C (240°F) using a candy thermometer.
3. Combine Gelatin and Syrup: Once the syrup reaches the correct temperature, remove from heat and carefully mix in the bloomed gelatin. Beat the mixture with a hand mixer on high speed until it becomes thick and fluffy.
4. Add Vanilla Extract and Cocoa Powder: Add 2g vanilla extract and 5g cocoa powder to the marshmallow mixture. Continue beating until well combined.

Step 5: Assemble the Cookies

1. Pipe the Marshmallow Filling: Transfer the marshmallow filling to a piping bag. Pipe a generous amount onto the flat side of a vanilla or chocolate cookie.
2. Sandwich the Cookies: Gently press another cookie on top to form a sandwich. Repeat with the remaining cookies.

Step 6: Let the Cookies Set

1. Allow the Marshmallow to Set: Let the cookies sit at room temperature for about 30 minutes to allow the marshmallow filling to firm up slightly before serving.

Cooking Tips

1. Chill the Dough: Chilling the cookie dough helps prevent the cookies from spreading too much in the oven and ensures they hold their shape.
2. Even Thickness: Roll the dough to an even thickness to ensure the cookies bake evenly. If the dough is too thin, the cookies may become crispy rather than soft.
3. Marshmallow Filling Consistency: For best results, work quickly when making the marshmallow filling as it sets rapidly. If the filling hardens before you finish assembling the cookies, you can slightly warm it up in a microwave for a few seconds to soften it again.

Storage

1. Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days.
2. Refrigeration: If you prefer a firmer filling, you can refrigerate the cookies, but they should be brought to room temperature before serving to retain their soft texture.
3. Freezing: You can freeze the cookies without the marshmallow filling. Freeze them in an airtight container, and when ready to eat, thaw them and add the marshmallow filling.

Nutritional Facts (Per Cookie)

• Calories: 160 kcal
• Protein: 2g
• Fat: 9g
• Carbohydrates: 18g
• Sugar: 12g
• Fiber: 1g
• Sodium: 40mg

These cookies are a delicious treat, but they are best enjoyed in moderation due to their sugar and fat content.

FAQs

1. Can I use a store-bought marshmallow filling?

• Yes, you can substitute homemade marshmallow filling with store-bought marshmallow fluff, but the homemade version adds a special touch to the cookies.

2. Can I make these cookies gluten-free?

• Yes, simply replace the cake flour with a gluten-free flour blend. Be sure to use a blend that includes xanthan gum or a similar binder to help the cookies hold their shape.

3. What can I substitute for almond powder?

• You can substitute almond powder with ground hazelnuts or omit it entirely. The cookies may lose a bit of their nutty flavor, but they will still be delicious.

4. Can I freeze the cookie dough?

• Yes, both vanilla and chocolate cookie doughs can be frozen for up to 3 months. Roll the dough into a log, wrap tightly in plastic wrap, and freeze. When ready to bake, thaw in the refrigerator before rolling out and cutting shapes.

Conclusion

These vanilla and chocolate cookies with marshmallow filling are a delightful combination of flavors and textures. The soft, buttery cookies, paired with a light and fluffy marshmallow center, make for a satisfying treat that’s perfect for any occasion. Whether you enjoy them fresh out of the oven or after they’ve set, they’re sure to be a hit with both kids and adults alike. With easy-to-follow steps and the option to customize the recipe, this is a versatile dessert you’ll want to make again and again. Enjoy your baking adventure and the delicious results!