Peppermint Marshmallow Sandwich Cookies
The cookies are like little mini brownie bites. The peppermint marshmallow filling is divine.
Prep Time30 mins
Cook Time13 mins
Total Time1 hr 20 mins
Servings: 48 sandwiches
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- 4 oz unsweetened chocolate chopped
- 1 cup unsalted butter
- 1½ cups sugar
- 1 tsp pure vanilla extract
- 2 large eggs
- 1 cup red and white nonpareils
- 1 packet unflavored gelatin
- ⅓ cup cold water
- 1 cup sugar
- 2 oz peppermint candies very finely crushed ⅓ cup
- Red liquid food coloring optional
Heat oven to 325°F and place rack in center. Line one baking sheet with parchment paper. In a medium bowl, whisk together flour, cocoa, baking soda and salt; set aside. In a medium saucepan, melt together chocolate and butter over medium heat, stirring occasionally. Let stand until cool, about 20 min. stir in sugar and extract until combined. Stir in eggs until combined well. Add flour mixture and stir until a soft dough forms.
Roll cookies into ¾-inch balls. Dip tops in nonpareils and place, coated side up, 1 inch apart on prepared sheet. Bake until set but not firm to the touch, 10 to 13 min. Using a metal spatula, transfer cookies to a wire rack and let cool completely.
Meanwhile, prepare Peppermint Marshmallow:
In a large mixer bowl, sprinkle gelatin over cold water and let stand until softened, about 5 minutes
Meanwhile, in a small saucepan, combine sugar and ¼ cup water. Stir over medium-high heat until sugar dissolves. Using a pastry brush dipped in water, brush down sugar crystals on sides of pan. Place a candy thermometer into mixture. Boil (do not stir) until syrup registers 238°F (soft-ball stage), about 10 minutes. Pour into gelatin.
Using the whisk attachment, beat gelatin mixture on medium-low speed until sightly cooled, about 5 minutes. Increase speed to medium-high and beat to soft peaks, about 12 minutes. Stir in candy until combined. Tint with food coloring (if using). Use immediately.
Transfer half to a large decorating bag fitted with a ½-inch plain tip or coupler. Pipe mounds, about ½ inch high, on flat side of half of the cookies. Top with remaining cookies, making sandwiches.
Can be made ahead. Store in an airtight container at room temperature, in single layers separated by waxed paper, up to 2 days.
Follow the directions for softening the powdered gelatin. It will form a soft little pillow in the bottom of the mixing bowl and then you'll pour your sugar syrup over the top. As you beat this mixture together it cools and will start to form marshmallow!
Serving: 1g | Calories: 110kcal | Fat: 4g