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.
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Chocolate Marshmallow Mint Sandwich Cookies
- Total Time: 20 mins
- Yield: 24 sandwich cookies
Description
A creamy marshmallow mint filling is sandwiched between two perfectly soft and chewy chocolate cookies. You won’t be able to resist these!
Ingredients
- 2 1/2 sticks unsalted butter, at room temperature
- 2 cups (480 ml) sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 3/4 cup (180 ml) Dutch process cocoa powder
- 2 cups (480 ml) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- Marshmallow Mint Filling
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 jar (7 oz) (200 g) marshmallow creme
- 2 cups (480 ml) powdered sugar (confectioner's sugar)
- 1 tsp mint extract
- A few drops of green food coloring
Instructions
- 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 1/2-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.
Notes
- Cookie dough recipe adapted from Food Network.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dessert
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Frequently Asked Questions
Why are the cookies rolled into logs and chilled before slicing?
I form the dough into two 2-inch-high, 1-foot-long logs, wrap them in waxed paper, and refrigerate them for 2 hours before slicing into ½-inch rounds. The goal is a flat cookie — flatness is important for sandwich cookies so they don’t topple — and the cold dough holds its shape cleanly when sliced.
What gives the marshmallow filling its mint flavor and green color?
The filling is made with 7 oz of marshmallow creme, ½ cup butter, 2 cups powdered sugar, 1 tsp mint extract, and a few drops of green food coloring. The green color is intentional for a St. Patrick’s Day theme, and the mint complements both the Dutch process cocoa in the cookies and the green color scheme.
Laryssa, somehow the editors left that portion out. Here’s the link to the original recipe on my site: http://www.daringgourmet.com/2013/03/11/chocolate-marshmallow-mint-sandwich-cookies/
Happy baking!
where are instructions for cream filling???
Laryssa, somehow the editors left that portion out. Here’s the link to the original recipe on my site: http://www.daringgourmet.com/2013/03/11/chocolate-marshmallow-mint-sandwich-cookies/
Happy baking!
what is sanding sugar in your directions? its not an ingredient
So true, Neville. My oldest just turned three and it’s so much fun to get him involved. He’s turning into quite the professional dough roller and frosting spreader :)
There’s just something special about homemade cookies, especially chocolate chip cookies, so far as I’m concerned. It’s a great family activity, something even children can help with, and everyone loves eating the results.’