Peanut Butter Marshmallow Square Cookie Sandwiches

When you're craving both cookies AND peanut butter marshmallow squares, look no further than this recipe! Each item is absolutely delicious on their own but once they're brought together, you'll find out why these cookie sandwiches are always a hit at the shops!

🥜 Peanut Butter Marshmallow Square Cookie Sandwiches (makes 12 cookie sandwiches) 🥜

Sugar Cookies Jam:
1 1/4 cups granulated sugar
1/2 cup unsalted butter, room temperature
1/4 cup buttermilk
3/4 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon baking powder
Sequin sprinkles, for garnish

Peanut Butter Marshmallow Squares:
1 cup creamy peanut butter
1/2 cup unsalted butter, room temperature
1 cup butterscotch ships
5 cups mini multicoloured marshmallows

Peanut Butter Toffee Buttercream:
1 cup unsalted butter, softened
1 1/2 cups icing sugar
3/4 teaspoon vanilla bean paste
1/2 cup creamy peanut butter
1/4 teaspoon toffee flavouring

Method:

Sugar Cookies:

1. Preheat the oven to 350℉. Line 2 baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and butter on medium speed for 2 to 3 minutes, until the mixture looks white, light, and fluffy.
3. In a small bowl, whisk together the buttermilk, egg, and vanilla. With the mixer on low speed, slowly pour the buttermilk mixture into the butter mixture and mix until fully incorporated. Scrape the bottom of the bowl with a spatula and mix for an additional 15 to 30 seconds, until combined.
4. Add the flour, baking soda, salt, and baking powder to the wet ingredients and mix on low speed until just combined. The dough is fully mixed when it comes together and pulls clean away from the sides of the bowl. If the mixture is dry, add a teaspoon of buttermilk at a time, until you can easily scoop it.
5. Using a medium cookie scoop, scoop the cookies onto the prepared baking sheets 1 to 2 inches apart. Using the base of your palm, flatten the cookies to the desired size and shape. Top each cookie with a pinch of sequin sprinkles.
6. Bake for 5 to 6 minutes, or until the edges of the cookies begin to brown. Let cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Peanut Butter Marshmallow Squares:

1. Grease a 13- x 9-inch baking dish with shortening or cooking spray.
2. In a medium heat-resistant bowl, heat the peanut butter and butter in the microwave in 30-second intervals, stirring after each interval, until melted and smooth. Add the butterscotch chips and stir to combine. Heat again in the microwave in 30-second intervals, stirring after each interval, until melted and smooth. Do not overheat. Let cool for 10 minutes. Add the marshmallows and gently fold to coat.
3. Pour the mixture into the prepared baking dish and press into an even layer. Let cool to room temperature. Cut into 1- x 1/2-inch pieces.

Peanut Butter Buttercream:

1. In the bowl of a stand mixer fitted with the whisk attachment, whip the butter on low speed for 30 seconds. Increase the speed to high and whip for 2 minutes. Reduce the speed to medium and add the icing sugar. Whip for an additional 30 seconds. Increase the speed to high and whip for 2 minutes, until the mixture looks light and fluff. Add the vanilla bean paste, peanut butter, and toffee flavouring and whip on high speed for 1 minute, or until combined.

Assembly:

1. Transfer the Peanut Butter Toffee Buttercream to a piping bag fitted with a No.8B tip. Flip over half of the cookies and pipe the buttercream onto each with an even pressure, creating a 1-inch ring. There should be a 'holy' in the middle of each ring and a 1/2-inch ring of cookie around the exterior edge.
2. Place 1 Peanut Butter Marshmallow Square in the middle of each buttercream ring.
3. Place the remaining cookies, right side up, on top of the filling and press down gently to help them stick. The buttercream will spread slightly to the edges of the cookies.
4. Place the finished cookie sandwiches in the fridge to chill for easier handling. Store cookie sandwiches in an airtight container in the fridge for up to 4 days.
   

Find more recipes in our cookbook, Jenna Rae Cakes and Sweet Treats, over 100 recipes for the modern baker, and Jenna Rae Cakes At Home, featuring our favourite recipes to make for family and friends.