Chocolate Peppermint Marshmallow Sandwiches Recipes
PEPPERMINT-CHOCOLATE CAKE MIX SANDWICH COOKIES
Enjoy all the flavors of chocolate-peppermint bark in cookie form! These soft and chewy cookies are made with cake mix, so they come together quick!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 18
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper; set aside.
- In large bowl, mix cake mix, oil and eggs with electric mixer on low speed until soft dough forms. Scoop dough by level tablespoonfuls onto cookie sheets. Bake 8 to 10 minutes or until edges are set and slightly crispy. Cool 5 minutes on cookie sheets. Remove to cooling racks to cool completely.
- To make frosting, in large bowl, beat marshmallow creme and 1 cup butter with electric mixer on medium speed until smooth. Beat in powdered sugar and vanilla until smooth. Spoon 2 tablespoons frosting onto each of half of the cookies; top with remaining cookies.
- Roll edges of cookies in crushed peppermint candies.
Nutrition Facts : Calories 340, Carbohydrate 49 g, Cholesterol 50 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Sandwich Cookie, Sodium 310 mg, Sugar 23 g, TransFat 0 g
PEPPERMINT CHOCOLATE SANDWICH COOKIES
Provided by Jessica & Nellie
Number Of Ingredients 13
Steps:
- Whisk flour, cocoa powder, baking soda and salt together in a small bowl and set aside.
- In a medium bowl, cream the butter and the sugars until light and fluffy.
- Add the egg and the vanilla and mix until combined.
- With the mixer on low, slowly add in the cocoa and flour mixture. The cookie dough will be very stiff.
- For cookies with more loft, refrigerate for 30 minutes or longer.
- For thinner cookies (more like sandwich cookies) use at room temperature.
- Using a small ice cream scoop OR one measured tablespoon, roll cookies into ball and place on a baking sheet two inches apart.
- Bake at 350 degrees for 7-8 minutes. Cool completely on a wire rack before using.
- In a medium bowl (or in your stand mixer) beat the cream cheese and marshmallow whip until smooth.
- Add in the white chocolate and continue blending.
- Add in the extract and blend.
- Add in the crushed peppermint candy and blend. The candy will melt and you will have a lovely pink tinted filling. You can deepen the color if you want with a small amount of red food coloring.
- For ease of filling the cookies, place filling in a large piping bag OR a gallon size plastic bag with a zipper top.
- Turn half the cookies upside down so that the flat bottom is facing up.
- Pipe a generous amount of filling onto these cookies. Top with a second cookie, pressing down slightly until filling spreads to the edge.
- Roll cookies in additional crushed candies or your desired sprinkles for a fun and festive look.
- Refrigerate in a loosely covered cake pan or other deep container for a minimum of two hours.
- The cookies will soften a bit from the moisture in the filing.
- Sandwiches will last for one week in refrigerator or you may freeze for up to two months.
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