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
Scale
- 2 1/2 sticks unsalted butter, at room temperature
- 2 cups sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3/4 cup Dutch process cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Marshmallow Mint Filling
- 1/2 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
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