These fun cookies with a marshmallow filling are a kid’s favorite (adults like them too but might not admit it).
The first time I made these cookies, I had no grand plans. They didn’t need to go into my freezer for anything in particular, and they were available for the tasting.

That meant they were fair game for the kids in the neighborhood too. Shortly after the marshmallows were toasted and these were sandwiched together, they were quickly gone.
Those kids promptly went home and told their mothers that they need to get the recipe (no worries, we knew it would be on BCP soon enough).

There’s something fun and whimsical about these that just made them a favorite with the kids. They’re fun, they’re a bit different, and yeah, we think they’re delicious too.
You’ll pull out the mixer for this one. But it’s ok, they’re special, and it’s a good time for a baking activity.
I used coconut oil just as a more wholesome substitute for margarine–it doesn’t work in every recipe, but here it is totally fine. (Do you prefer to try an oil-based oatmeal cookie? These Healthy-ish Oatmeal Cookies are a kid’s favorite too).

One thing to keep in mind when using coconut oil is that it tends to dry out a batter. But that’s nothing that a couple tablespoons of water can’t fix. (Sometimes the coconut oil swap doesn’t work–in classic sugar cookies, margarine simply works much better).

Cream together the oil and sugars.

Then add the eggs and vanilla…

The dry ingredients…

Then the fun stuff, Rice Krispies and white chocolate chips.
It’s at this point you can determine if you want to add a spoon or two of water to the dough or not. It doesn’t always need it.

It should press nicely into your tablespoon and not be crumbly.
You’ll need a tiny 1 tablespoon cookie scoop or simply a 1 tablespoon measuring spoon.

These cookies spread, and we want them to be small because we’ll be sandwiching two together. Scoop out your cookies.
This recipe makes a lot, so wait until they’re all done and baked before going onto the fun marshmallow part.

Add your marshmallows to a baking sheet and bake for 6-7 minutes. They’re going to soon get gooey and sticky and become the perfect filling to stick two cookies together.

Once they’re puffy and golden–now is the perfect time. Scoop up a marshmallow and place it on a cookie,

then press another cookie into it on top.

These cookies freeze beautifully!

They also disappear from the cookie jar just as beautifully.
Toasted Marshmallow Sandwich Cookies
Ingredients
- 1 cup coconut oil OR margarine
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cup oats
- 1 ½ cups Rice Krispies
- 1 cups white chocolate chips
- 2-3 tbsp water
- 1 8 oz bag large marshmallows (about 3 doz total)
Instructions
- Preheat oven to 350°F.
- In the bowl of a mixer, cream coconut oil with sugars until creamy. Add eggs and vanilla and beat until combined. Add flour, baking powder, baking soda, and salt and mix until combined. Add oats, Rice Krispies, and chocolate chips.
- Add water if needed if dough seems dry. Coconut oil is drier than margarine or oil, so recipes using it tend to need a little more moisture.
- Using a round tablespoon measuring spoon, scoop tablespoon sized scoops of cookie dough onto a parchment lined baking sheet. Bake for 10 minutes, or until edges are golden. Let cool.
- Once all cookies are baked and cooled, spread marshmallows on a parchment lined baking sheet. Bake for 6-7 minutes, until marshmallows are expanded and golden on top. Remove from oven and immediately use marshmallows to sandwich two cookies together.
- If making ahead, freeze in an airtight container with parchment paper between the layers.

Will canola oil also work? Allergies to coconut.
Margarine. I subbed with coconut oil to retain the consistency since they are both solid. Have not tried it with oil.
Which other oil can you use instead of coconut?
Margarine. Have not tried it with regular oil. I linked an oil-based oatmeal cookie above!
This looks like a fun recipe! Definitely have to try this 🙂
what other oils can i sub for coconut oil?
do i need to use white choc chips? or can i just skip it
If your local grocery carries Lieber’s White Chocolate Chips, I recommend them! The “real” chocolate chips. As with any recipe, you can sub or skip whatever you like, but everything contributes to the final result.
How does the marshmallow feel a day later? Is it all hard and chewy?
Hi 🙂 Nope, not at all. They stay soft (and chewy in a good way) in the cookie.
Omg these look so cool and yummy. I want to make them for Shabbos dessert!
Can I sub two sticks of margerine for the coconut oil?
Yes, absolutely.
I think the coconut oil was a good idea if trying to avoid margarine, but the recipe would prob be better with margarine. Also, mine were not as puffy as the ones in the picture, they were flat like a lace cookie
As I wrote above, it doesn’t always work to sub, but in this particular recipe, which I’ve made tons of times, you can see the results are perfect!
I just made them using canola oil. Consistency and texture was great. We’re just waiting for them to cool so we can do the marshmallow part
Thank you so much for trying it and letting us know! Enjoy your cookies 🙂
I used avocado oil as well and the cookies came out great! The marshmallows stuck to the parchment paper though so that part was a bit messy but they are definitely delicious!
Had 5 min to prep so I used store bought chocolate chip cookie dough and used this fun marshmallow idea! They’re so cute and fun for the kids and the little ones can make them by themselves!
Omg these are delicious! I made them today for shabbos dessert and I couldn’t resist eating one myself while at it! The only hard part was scooping the marshmallows onto the cookie cuz they were sticking to the parchment paper. I got them to stick nicely to one cookie but the other cookie not sticking as well cuz only one side of the marshmallow was gooey and the other side of the marshmallow was roasted…
but I’d still give this recipe 5 stars! It’s so yum and rlly fun cookie!
This recipe came out delicious with the coconut oil! The marshmallows went on easier by just scooping it up with one cookie and then flattening it with the other cookie. I tried with plastic spoon but it just stuck to it…
How many sticks margarine should I use instead of coconut oil?
How many sticks margarine can I substitute the coconut oil for?
1 cup is 2 sticks
will the marshmallows be soft after freezing and defrosting or should they be served forzen?
No, they’ll be fine. No need to serve frozen. They’ll freeze and thaw nicely.
I made the cookies with vegetable oil and they came out delicious! I did not do thr marshmallow part but they were delicious on their own;)
Good to know! Thanks for sharing!
I cut the marshmallows in half before baking to cut down on the sugar was great very tasty cookie
I used a silicone baking mat for the marshmallows which helped with the sticking. I also found that one side of the cookie didn’t stick to the marshmallow as well as the other side because it was more “toasted “ since it was side up. So I made a small hole with my finger to allow the marshmallow goo to come through so that it would stick better.