Now that another Thanksgiving is in the books, we’re on a fast track to the winter holidays. This can mean a lot of different things to many people, but for me, my holidays always revolve around food. And this time of year, I love to bake cookies!
The mighty cookie may be small, but they are full of big flavor and tradition. Ranging from fruity to chocolatey, spiced to buttery, there are endless cookie recipes inspired by family and cultural traditions that are beloved around the world.
Chewy sandwich cookies are my idea of the ultimate cookie experience because it feels like you’re eating a miniature cake. Mini is the key word here; these hot cocoa-peppermint sandwich cookies are very rich, so I make them small, and that way you can eat more than one!
When I make cookies, I go for an easy-yet-effective approach. This means I like to bake drop cookies, which are cookies that can be scooped and “dropped” right onto your parchment or Silpat-lined sheet tray and then baked straightaway. Some doughs require chilling before being scooped and baked (like red velvet crinkle cookies) while others need to be rolled, chilled and then sliced before baking (think shortbread cookies), but this one is super user-friendly.
The key to making a chewy cookie is using mostly brown sugar in the dough. Brown sugar contains more moisture (molasses) than granulated sugar, and produces a chewy cookie. Baking the cookies until they are just barely set around the edges is another critical element in making a chewy cookie. I always second guess myself here, because the cookies will still be really soft when you pull them out of the oven, but when they cool, they will be perfect.
These chocolate cookies are fantastic on their own, but why not making a filling and decorate them for the holidays? I love the flavor combination of chocolate and marshmallow, and I love a mug of hot cocoa with marshmallows on top (any maybe a shot of some peppermint booze), so making a marshmallow-peppermint filling for these chocolate cookies was a no-brainer!
To prepare the filling, beat together butter, powdered sugar, marshmallow fluff and peppermint extract (you could use vanilla extract if preferred).
To fill the cookies, I highly recommend transferring the filling to a disposable piping bag to make the job quick and easy, but you can use a butter knife or an offset spatula if you’d like.
Pipe or spread the frosting on half the cookies, top with the remaining halves and very gently press together the two halves to push the frosting to the edges.
I used red and green decorating sugar to decorate my cookies, but you can use finely crushed candy canes, cocoa powder or sprinkles.
Gently roll the edges of the frosting through your garnish of choice and enjoy!
The cookies will last for 2 to 3 days tightly covered, but I don’t think there will be any left by then.
Hot Cocoa-Peppermint Sandwich Cookies
Scroll down for a printable version of this recipe
Yield: Approximately 32 cookies; 16 sandwich cookies
Active time: 35 minutes
Cook time: 10 minutes
Start to finish: 1 hour, 30 minutes (includes cooling time)
For the cookies:
1/2 cup all-purpose flour
1 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, room temperature
1 cup light brown sugar, packed
1 egg
1 teaspoon vanilla extract
For the filling:
1 stick unsalted butter, room temperature
1 1/2 cups powdered sugar
1 cup (7-ounce jar) marshmallow cream such as Marshmallow Fluff
1/4 to 1/2 teaspoon peppermint extract
Red and green decorating sugar
1. Preheat the oven to 350°, and line 2 sheet trays with parchment paper.
2. In a small bowl, measure together the flour, cocoa powder, baking soda and salt. Set aside.
3. In a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy, 3 to 4 minutes.
4. Add the egg and vanilla extract, and continue to beat until well blended.
5. Add the dry ingredients, and mix until just combined.
6. Using a 1/2-ounce scoop (1 tablespoon), scoop the dough and place on the prepared sheet trays.
7. Bake for 9 minutes, or until just set around the edges. Allow to cool completely.
8. While the cookies are cooling, prepare the marshmallow filling. In a large bowl, measure together the butter, powdered sugar, marshmallow cream and peppermint extract. Using an electric mixer, beat until light and fluffy, about 3 minutes.
9. To assemble the cookies, pipe half of the cookies with about 1 tablespoon of the marshmallow cream.
10. Sandwich with the remaining cookies, gently pressing down to push the frosting to the edges.
11. Place the decorating sugar in a shallow dish, and roll the edges of the cookies through the sugar.
Making several cookies and holiday treats can be a lot of work at home and generate many dishes, so instead of making a mess of your kitchen, come make a mess in our kitchen! We’re offering two different holiday baking classes this month: one for families and one for adults. Don’t miss out on making several treats that you’ll be able to pack up, take home and share with friends and family.
- Festive Family Baking on Sunday, December 22 from 10am to 1pm
- Holiday Treats on Friday, December 20 from 10am to 1pm
- Holiday Treats on Saturday, December 21 from 10am to 1pm
Hot Cocoa-Peppermint Sandwich Cookies
Ingredients
- 1/2 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 1 stick unsalted butter, room temperature
- 1 1/2 cups powdered sugar
- 1 cup (7-ounce jar) marshmallow cream such as Marshmallow Fluff
- 1/4 to 1/2 teaspoon peppermint extract
- Red and green decorating sugar
Instructions
- Preheat the oven to 350°, and line 2 sheet trays with parchment paper.
- In a small bowl, measure together the flour, cocoa powder, baking soda and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy, 3 to 4 minutes.
- Add the egg and vanilla extract, and continue to beat until well blended.
- Add the dry ingredients, and mix until just combined.
- Using a 1/2-ounce scoop (1 tablespoon), scoop the dough and place on the prepared sheet trays.
- Bake for 9 minutes, or until just set around the edges. Allow to cool completely.
- While the cookies are cooling, prepare the marshmallow filling. In a large bowl, measure together the butter, powdered sugar, marshmallow cream and peppermint extract. Using an electric mixer, beat until light and fluffy, about 3 minutes.
- To assemble the cookies, pipe half of the cookies with about 1 tablespoon of the marshmallow cream.
- Sandwich with the remaining cookies, gently pressing down to push the frosting to the edges.
- Place the decorating sugar in a shallow dish, and roll the edges of the cookies through the sugar.
