Step 1

In a medium bowl, whisk together the flour, salt, and Sichuan peppercorns.

Step 2

In a large bowl, beat the butter and powdered sugar with an electric mixer until light and fluffy, about 3 minutes. Add the dry ingredients and beat until the dough comes together.

Step 3

Roll dough into a 1½ inch log, then wrap tightly in plastic wrap. Refrigerate for 1 hour.

Step 4

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

Step 5

Unwrap dough and slice into ¼-inch-thick rounds. Place the cookies on the prepared baking sheet, leaving 1–2 inches of space between each cookie.

Step 6

Bake the cookies for 10–12 minutes, until the edges are light golden brown. Remove from the oven and let cool for 5 minutes before transferring to a wire rack.

Step 7

Flip half of the cookies over. Place a marshmallow on each of the flipped cookies. Using a kitchen torch, toast the marshmallows until they puff up and char in some spots. Top with the remaining cookies to form the sandwiches.

Step 8

Enjoy!