The It's It, But in Cookie Form

Made by Gourmandise School in Santa Monica


  • Standing Mixer
  • Paddle Attachment
  • Cookie Scoop
  • Cookie Cutter 
  • Parchment Paper 
  • Small Glass Bowl
  • Medium Glass Bowl
  • 2 Cookie Sheets
  • Spatula

Cooking Time

3 Hours
Makes 12 Servings




  1. Preheat your oven to 350F.
  2. Cream the butter, sugar and brown sugar together in the bowl of a stand mixer fitted with the paddle attachment until light and creamed. Add the egg, vanilla and salt and mix until homogenous. Add remaining ingredients and cream until just combined.
  3. Scoop into 2 Tbsp-sized mounds and place 2” apart on parchment-paper lined cookie sheets. Bake until just golden on the edges. Cool completely on cookie sheets.

Brown Butter Marshmallow Filling:

  1. Line a baking sheet with parchment paper. Sift half of the powdered sugar to cover the entire pan. Set aside.
  2. Place the 2/3 cup water in a small bowl and sprinkle the gelatin over it to bloom.
  3. Heat your honey, sugar and water over medium heat.  No need to stir very much!
  4. While the sugar is cooking, start beating your egg whites and salt in a stand mixer until you reach soft peaks.
  5. Once your sugar syrup reaches 248F, slowly drizzle it, with the whisk attachment running on medium speed, into the egg whites, ((248F will look like thick, heavy bubbles. Do not allow it to caramelize). Immediately break up the gelatin and drop into the mixer to dissolve while it is beating.
  6. Keep beating the mixture for about 8 minutes, or until the mixture is thickened. Pour in the butter and vanilla extract and beat jut until incorporated. Pour over powdered sugar-dusted cookie sheet and spread with the back of an offset spatula. Sift the remaining powdered sugar to coat the top of the marshmallows and chill to set.

Chocolate Coating:

  1. Melt the chocolate and coconut oil either in the microwave or over a double boiler until it is nearly all melted. 
  2. Remove from heat and stir until smooth.

If you chose to use Liquid Chip for the coating instead of Sweet & Sassy + coconut oil, follow these instructions:

  1. Melt 8oz of Liquid Chip in a bowl, in a warmer or a double boiler and stir before using. Let cool to room temperature.
  2. Take the frozen ice cream sandwiches out of the freezer and dip them in Liquid Chip. Let set and keep in freezer or serve right away.


  1. Flip all of your cookies over. Find a cookie cutter that matches the diameter of the cookies. 
  2. Cut our circles of marshmallows with your cutter and place on half of the cookies. 
  3. Top with the other cookies to make sandwiches. Freeze these for at least 10 minutes. 
  4. Pick up your cookies and dip either half or all of them into the chocolate, tapping out any excess chocolate before placing them back onto the cookie sheet to set.