Mint Mallow Sandwich Cookies Recipes

TOASTED MARSHMALLOW SANDWICH COOKIES

Steps:

• Preheat the broiler. Line a baking sheet with foil and lightly coat with cooking spray. Spread the marshmallows on the baking sheet and broil until puffed and toasted (but not charred), flipping halfway through, 1 1/2 to 2 minutes. Set aside to cool.
• Meanwhile, whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and vanilla and beat until smooth, about 1 minute, scraping down the bowl as needed. Add the cooled toasted marshmallows and stir with a rubber spatula, smashing in the marshmallows until incorporated (a few marshmallow lumps are fine). Add the flour mixture and stir until just combined. Cover the dough and refrigerate until no longer sticky, 2 to 4 hours.
• Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line 2 baking sheets with parchment paper. Spread the sanding sugar in a shallow bowl. Scoop the chilled dough into 24 balls, about 1 1/2 tablespoons each. Roll in the sugar and arrange about 2 inches apart on the baking sheets. Bake, switching the pans halfway through, until the cookies are set and lightly golden around the edges, 10 to 15 minutes. Let cool 3 to 5 minutes on the pans, then remove to a rack to cool completely.
• Turn half the cookies over so the flat side is up. Top each with about 2 teaspoons marshmallow cream. Let stand about 5 minutes so the marshmallow starts to spread, then top with a second cookie, flat-side down. Gently press and let stand about 10 minutes more; the marshmallow cream will spread to the edge.

CHEWY GINGER SANDWICH COOKIES WITH ORANGE CREAM FILLING

Steps:

• Prep and line: preheat your oven to 350°F and line three baking sheets with parchment paper. Place 1 cup white sugar in a small, shallow bowl and set aside.
• Combine flour, leavener, spices, and salt: combine the flour, baking soda, spices, and salt in a small bowl and stir until well combined. Set aside.
• Cream butter, shortening, and brown sugar: cream butter, shortening, and brown sugar (not the granulated coating sugar), using a hand or stand mixer for 1-2 minutes on medium-high until light and fluffy.
• Add egg, molasses, and vanilla: add in the egg, molasses (grease your cup with baking spray for easy release!), and vanilla extract, and beat just until blended and smooth.
• Add in dry ingredients: dump in the flour mixture, and mix on low speed, just until fully combined.
• Scoop and round: scoop dough into small 1" to 1 1/2" balls, and use your hands to round them off. Set the finished ones aside on one of the prepped baking sheets while you finish scooping and rolling the rest of the dough (an ice-cream scoop works well here for easy portioning and shaping).
• Coat in sugar: one or two at a time, roll the dough balls in the granulated sugar you set aside in the first step until well coated. Place dough balls at least 2" apart on the other prepared baking sheets.
• Bake until crackly and set: bake for 9-11 minutes, until the cookies have flattened, crackled, and feel set on top when gently pressed (they'll still be a little soft in the centers though).
• Cool fully before frosting: allow cookies to fully cool while you prepare the frosting.
• Beat together all ingredients: place all frosting ingredients in a medium-sized bowl. Beat on low speed using a hand or stand mixer, just until the ingredients are roughly combined, and then 1 minute on medium speed until smooth and fluffy.
• Marry the cookies: pair cookies according to the best matches by size and dimension on your work surface or a baking sheet with the flat bottoms facing up.
• Fill with frosting: using a pastry bag, or a spoon/ice cream scoop and a dinner knife, top one cookie in each pair with 1-2 tablespoons of frosting each. Spread frosting into an even layer (about a 1/4" thick) until it's just shy of the edge (if piping into a neat, even layer, you don't need to spread it out any further).
• Sandwich and enjoy! Top the frosted cookie with its partner to make a sandwich, and gently press the cookies together until the filling reaches the edge of the cookies. Allow sandwiches to sit at least 24 hours if possible before enjoying so the filling can soften your cookies to the perfect texture, then enjoy these deliciously spiced and creamy sandwiches!***

CHOCOLATE MINT SANDWICH COOKIES

Steps:

• For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Beat the butter, granulated sugar, brown sugar and salt in a stand mixer on medium speed until light and fluffy, about 2 minutes. Add the eggs 1 at a time, beating well in between each addition. Add the yolk and vanilla and beat until combined. Reduce the speed to low. Stir together the flour and cocoa powder in a small bowl, then add it to the dough in two batches, mixing well in between each.
• Remove the dough from the bowl and place on a piece of plastic wrap (the dough will feel a bit wet but will come together once chilled). Form the dough into a disc and wrap tightly. Refrigerate until chilled, about 1 hour.
• Place some cocoa powder in a small bowl. Scoop a 2-tablespoon piece of dough and roll into a ball. Dip the bottom of a flat-bottomed jar or glass in the cocoa powder and press the cookie out into a flat 3-inch disc. Place on the prepared baking sheet and repeat with the remaining dough. Bake the cookies until set and just starting to turn darker brown on the bottom, 9 to 11 minutes. Remove from the oven and let sit for 2 minutes, then transfer to a wire rack to cool completely, about 1 hour.
• Meanwhile, make the buttercream: Melt the butter with the mint in a small saucepan over medium-low heat. Reduce the heat to low and continue to cook the butter, gently mashing the mint, until the butter starts to take on the flavor of the mint, about 15 minutes. Strain the butter into a small bowl and immediately place it in the fridge to solidify, about 30 minutes.
• Scrape the butter into the bowl of a stand mixer and beat on medium-high speed until it is light and fluffy, about 5 minutes. Reduce the speed to low and beat in the confectioners' sugar in batches. Beat in the heavy cream, salt and food coloring. Transfer to a piping bag fitted with a round tip.
• Build the cookies: Pipe buttercream on the bottoms of 9 cookies to cover in an even layer. Top each with another cookie, then chill until the buttercream is hardened, about 30 minutes.
• Meanwhile, line a plate with parchment paper. Melt the chocolate and vegetable oil together in a small saucepan over medium heat until smooth. Working with one cookie at a time, gently place in the chocolate and spoon more chocolate over the top until completely coated. Use a slotted spatula or spoon to remove the cookie from the chocolate and place on the lined plate. Repeat with the remaining cookies. Refrigerate until the chocolate is hardened, about 10 minutes.

CHOCOLATE MINT SANDWICH COOKIES

Steps:

• In a small saucepan, combine the butter, brown sugar, water and chocolate chips. Cook and stir over low heat until chips are melted. Cool. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to chocolate mixture. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° until firm, 10-12 minutes. Remove to wire racks to cool. , In a large bowl, combine confectioners' sugar, butter, milk, extract, salt and, if desired, food coloring until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.