Photo: Antonis Achilleos; Styling: Susan Vajaranant
Recipe from All You

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

  • COOKIES:
  • 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
  • FILLING:
  • 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

Preparation

Prep Time:
Chill: 2 Hours
Bake: 10 Minutes

  1. 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. 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. 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. 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.

December 2011

Nutritional Information

  • Calories: 116
  • Fat: 7g
  • Saturated fat: 4g
  • Protein: 1g
  • Carbohydrate: 14g
  • Fiber: 0.0g
  • Cholesterol: 23mg
  • Sodium: 64mg