86% would make this again

Halloween Teeth Cookies Recipe

Q: How do I stop the mini marshmallows from melting away?

Press the marshmallows into the cookie while the cookies are still slightly warm, or better, assemble once cookies are cooled and use a sticky “glue” like a thin layer of caramel or a dab of marshmallow fluff or buttercream to hold them in place. Freezing marshmallows first can help a little, but results vary, so the safest route is to use a stable glue and chill the sandwiches to set.

Q: What kind of cookie works best for these teeth sandwiches?

Choose a slightly soft, sturdy ginger cookie or gingersnap that won’t crack when you press the marshmallows in. A cookie that’s too crisp can break, while a very soft one may get soggy so a medium chew with some structure is ideal. Chill the dough before baking and let cookies cool fully to keep shape and make neat sandwiches.

Q: How do I make a caramel filling that won’t run all over?

Make a soft salted caramel that is cooked until thick but still spreadable, then cool it until it is tacky rather than pourable; spread a thin layer on the cookie, add marshmallows, and then sandwich with the second cookie. If you want a shortcut, use dulce de leche or a good store-bought soft caramel warmed slightly and allowed to thicken a little before using.

Q: How should I assemble so the “teeth” look neat like in photos?

Spread a thin, even layer of caramel or marshmallow buttercream on one cookie, place mini marshmallows in a neat row pushed gently into the filling so only the tops show, then cap with the other cookie and chill the sandwich to set the filling; piping a thin line of additional caramel behind the marshmallows helps anchor them. Let the finished sandwiches rest in the fridge for 10–30 minutes before serving for clean lines.

Q: My marshmallows turned crunchy or collapsed in the oven, why?

Marshmallows can caramelize, dry out, or collapse under high heat; if you bake them they often change texture. That’s why the common approach is to bake the cookies separately and add the marshmallows at assembly rather than baking them on top, which keeps them pillowy and tooth-like.

Q: How do I store these and how long will they keep?

Store in an airtight container in the fridge for up to 2–3 days so the caramel stays set and marshmallows keep their shape; if you need to make ahead, bake the cookies and prepare the caramel in advance, then assemble on the day for best texture and appearance. Avoid freezing fully assembled sandwiches as thawing can blur the marshmallow and caramel textures.

Vish G

October 3, 2025

These Halloween teeth cookies are the kind of spooky bite that makes everyone grin before tasting them. Soft cookies, gooey marshmallows and a touch of fun make these a treat kids and adults both love. Perfect for parties or trick-or-treat night!

PREP TIME

30 MIN

COOK TIME

12 MIN

SERVINGS

Ingredients

For the gingerbread cookies
225g (2 cups) plain flour / all-purpose flour
1 tsp baking soda
1 ½ tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
¼ tsp salt
115g (½ cup) unsalted butter, softened
100g (½ cup) soft brown sugar
120ml (½ cup) golden syrup or molasses
1 egg
For the soft salted caramel filling
200g (1 cup) caster sugar / granulated sugar
85g (6 tbsp) unsalted butter, cut into cubes
120ml (½ cup) double cream / heavy cream, room temperature
½ tsp sea salt
For assembly
120g (about 1 cup) mini marshmallows

Instructions

Preheat the oven to 180C (350F) and line a baking tray with baking paper.
In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
In another bowl, beat the butter and brown sugar until creamy. Add the golden syrup and egg and mix until smooth.
Slowly stir the dry ingredients into the wet until a dough forms. Chill in the fridge for 15 minutes to firm up slightly.
Roll the dough into balls (about 1 tablespoon each) and place them spaced apart on the tray. Bake for 10–12 minutes until set around the edges but soft in the middle. Let them cool fully before assembling.
To make the caramel, heat the sugar in a heavy saucepan over medium heat, stirring occasionally until it melts and turns a deep amber.
Carefully whisk in the butter until combined, then slowly pour in the cream, whisking constantly. Stir in the salt. Let the caramel cool until thickened but still spreadable.
Spread a layer of cooled caramel onto the flat side of one cookie. Line up mini marshmallows in a neat row along the edge.
Add a little extra caramel behind the marshmallows to help hold them in place if needed.
Top with another cookie to make a sandwich, pressing gently so the marshmallows look like “teeth.”
Chill for 15 minutes before serving so the caramel firms and the cookies hold together neatly.