Goozey Cookies

Goozey Cookies

By
From
Salted Caramel Dreams
Photographer
River Thompson

Ingredients

Quantity Ingredient
1 quantity Marshmallow fluff
16 teaspoons Classic salted caramel sauce, at room temperature

Method

  1. Scoop the marshmallow into a piping bag fitted with a 1 cm nozzle. Pipe a fat marshmallow border all around the circumference of a cookie. Fill the middle with 1 teaspoon of salted caramel sauce. Taking another cookie, gently top and press down to affix, creating a sandwich. Continue until all the cookies are used up.
  2. Using a small blowtorch, toast the exposed marshmallow.
  3. The cookies can be stored in an airtight container at room temperature for up to 3 days.
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