Chocolate-Mint Sandwich Cookies |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 36 |
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These Chocolate-Mint Sandwich Cookies will be a hit for kids of all ages. A combination of Marshmallow Fluff, powdered sugar, and peppermint extract creates the creamy filling between these chocolate sandwich cookies. For a festive touch, tint the filling with red and green food coloring. Ingredients:
1 cup all-purpose flour |
6 tablespoons unsweetened cocoa |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
10 tablespoon (1 1/4 sticks) unsalted butter, at room temperature |
1 cup sugar |
1 large egg |
1 teaspoon vanilla extract |
10 tablespoon (1 1/4 sticks) unsalted butter, at room temperature |
1/2 cup confectioners' sugar |
pinch of salt |
1 1/2 cups marshmallow fluff |
1/4 teaspoon peppermint extract |
red and green food coloring |
Directions:
1. Make cookies: Mix flour, cocoa, baking soda and salt in a bowl. Using an electric mixer on medium speed, beat butter and sugar until light, about 3 minutes. Beat in egg and vanilla until smooth. Stir in flour mixture until just combined.
2. Divide dough in half. Shape each portion into a log about 9 inches long and 1 1/2 inches in diameter. Wrap in plastic; chill for at least 2 hours and up to 1 day (or freeze for up to 1 month).
3. Preheat oven to 350ºF. Place racks in upper and lower thirds of oven. Line 2 baking sheets with parchment. Slice dough into 1/4-inch-thick rounds (36 slices per log); place on baking sheets 2 inches apart. Bake until cookies are dry on top, about 10 minutes. Remove to a wire rack; cool. Repeat with remaining dough.
4. Make filling: Using an electric mixer on medium speed, beat butter, confectioners' sugar and salt until combined. Stir in Fluff and peppermint extract. Beat on high until light, about 3 minutes. Divide filling between 2 bowls, add red or green food coloring to each bowl; stir until evenly dyed. Sandwich 2 cookies with a teaspoon of filling. Repeat with remaining cookies and filling.
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