A creamy marshmallow mint filling is sandwiched between two soft and chewy chocolate cookies in this wonderful recipe.
By Kimberly Killebrew
A creamy marshmallow mint filling is sandwiched between to perfectly soft and chewy chocolate cookies. You won’t be able to resist these!
I wanted a cookie that was soft and chewy and flat at the same time. Flat works best for sandwich cookies so they don’t topple over. These meet all the criteria. I love marshmallow fillings and I incorporated mint into it to complement the chocolate and because it’s a fitting match with the color green for the St. Patrick’s Day theme.
- 2½ sticks unsalted butter, at room temperature
- 2 cups sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- ¾ cup Dutch process cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Marshmallow Mint Filling
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 jar (7 oz) marshmallow creme
- 2 cups powdered sugar (confectioner's sugar)
- 1 teaspoon mint extract
- A few drops of green food coloring
- In a large bowl, add the butter and sugar and cream together with a hand mixer. Add the eggs and vanilla extract to the creamed mixture and mix until combined. In a medium bowl, mix the cocoa powder, flour, baking soda, and salt. Slowly add the dry ingredients and continue mixing until incorporated.
- Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours.
- Preheat oven to 350 degrees F.
- Once thoroughly chilled, slice the cookies into ½-inch thick rounds and cover with sanding sugar. Place on a parchment paper lined cookie sheet and bake for 10 minutes.
- Transfer to a wire rack to cool.