Peppermint Marshmallow Chocolate Cookie Sandwiches

For those of you who are doing too much for the cookie swap

Here’s my life: I have two separate cookie exchange parties this weekend. Both on Saturday. Both starting at 2 p.m. And both hosted by gay men. Who share the same name. One is a cookie competition, and the other is just for fun. (But still, even at the latter, I think many people still think in back of their heads *I have to win this*.) I’m not in the actual competition because I won’t make it in time. But it’s *also* a convenient relief because, considering my job, it would be a little embarrassing to compete and lose — AND IT WOULD BE EVEN WORSE to compete and WIN. This is an ugly little thought process with little evidence to support it, but if Taylor Swift is allowed to record her most unflattering feelings, then so am I!

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This Week’s Recipe

So as I said above, there are two types of cookie parties, the ones that are competitions, and the ones that no one will admit are a competition. I am probably going to be bringing these Peppermint Marshmallow Chocolate Cookie Sandwiches to the aforementioned cookie party this weekend.

They’re fun, they’re kind of a novelty/retro, they’re seasonal thanks to the peppermint flavor and candy cane topping, they have an array of textures, and who doesn’t love chocolate? I have previously called my chocolate-chocolate cookies with peppermint buttercream “peppermint hot chocolate in a cookie” but I take that all back. These are peppermint hot chocolate in a cookie — I mean, they even have marshmallow! I was really inspired by Yewande Komolafe’s Hot Chocolate Marshmallow Sandwich Cookies from NYTCooking and Erin Clarkson’s Hot Chocolate Sandwich Cookies.

Don’t be intimidated by the marshmallow filling! If you have a candy or instant-read digital thermometer and a stand mixer, you can do it. I promise. Just keep a close eye on the temperature while the sugar, corn syrup and water melt together. If the temperature goes over 245°F, you’ll have to start over, which wouldn’t be the end of the world. Also, ensure you get an accurate read by making sure the probe of the thermometer is actually in the syrup, but isn’t touching the bottom of the pan (if using a digital thermometer).

Then, simply set your mixer on high and let it spin for about 12 minutes. At this point you CAN walk away. The marshmallow filling should be cool enough to not totally melt off the cookie when piped on, not too warm that it’s stringy when you try to lift up after piping a dollop — but also shouldn’t be left to sit around for more than 10 minutes or so or it will cool too much to pipe and the gelatin will begin to set it in the bag.

Peppermint Marshmallow Chocolate Cookie Sandwiches

Makes about 25 cookie sandwiches

Ingredients

Cookies

• 10 tablespoons unsalted butter, at room temperature (141 grams)

• 1/2 cup granulated sugar (110 grams)

• 2 tablespoons corn syrup (36 grams)

• 1 tablespoon heavy cream, whole milk or plant-based milk

• 1 teaspoon vanilla extract

• 1/4 teaspoon peppermint extract (optional)

• 1/2 teaspoon espresso powder

• 1/2 teaspoon Diamond Crystal kosher salt 

• 1/4 teaspoon baking soda

• 1/4 cup Dutch Process cocoa powder (22.5 grams)

• 1 1/2 cups all-purpose flour (195 grams)

Marshmallow filling

• 7 grams granulated gelatin (2 1/4 teaspoons, 1 packet of Knox gelatin)

• 6 tablespoons water, separated

• 3/4 cup granulated sugar (165 grams)

• 1/4 cup corn syrup (72 grams)

• Pinch salt

• Seeds from 1 vanilla bean (or 1/2 teaspoon vanilla bean paste) 

• 2 drops peppermint extract

Chocolate topping

• 6 ounces semi-sweet chocolate, finely chopped

• Candy canes or crushed peppermints, crushed

Directions

1. In the bowl of a stand mixer fitted with a beater attachment, or in a large mixing bowl using a hand mixer, beat the butter and sugar on medium-high until well combined and fluffy, about two minutes.

2. Add the milk/cream, corn syrup, vanilla extract, and peppermint extract. Mix until combined, then beat in the espresso powder, salt, baking soda, salt and cocoa powder.

3. Mix in the flour until the last streaks of white disappear.

4. Dump the dough onto a sheet of parchment paper about the size of a half sheet tray, then cover it with another similar-size piece of parchment. Using a rolling pin, roll out the dough in between the sheets to a about a 1/4-inch thickness.

5. Set on a flat surface like a half sheet tray or large cutting board and transfer to the refrigerator or freezer to chill until very firm, about 15-30 minutes. Preheat the oven to 350°F.

6. Once the dough as chilled, use a small circle cookie cutter (I used a 1.75-inch) to cut out as many rounds as you can from the dough and transfer to a half sheet tray lined with parchment paper. Chill the cutouts in the freezer or fridge until they are very firm. Bundle up the scraps and cover in parchment to roll out again. Cover and chill again.

7. Bake the cookies on the middle rack for 11 minutes and immediately transfer to a cooling rack. Repeat with the remaining dough.

8. While the cookies cool, make the marshmallow filling. Pour 3 tablespoons of water into the bowl of a stand mixer fitted with a whisk attachment. Cover the surface of water very evenly with the granulated gelatin, ensuring it all gets moistened. Add just a few drops of extra water to wet any dry gelatin.

9. To a small saucepan, add the corn syrup, then the sugar and vanilla bean seeds. Drizzle in the water, trying to evenly moisten the sugar. Use the probe of an instant-read digital thermometer or the back of a wooden spoon to stir together the ingredients, then transfer to the stove to cook over medium-high heat.

10. Cook the syrup without stirring until a candy thermometer or instant-read digital thermometer reads between 240-245°F. Immediately remove from the heat, turn the mixer to low speed and begin slowly drizzling in all the molten sugar down the side of the bowl. Once all the syrup has been added, turn the mixer to high speed and allow to whip for 12 minutes. Once the mixture is whipped up and the bowl of the mixer is just barely warm to the touch. Add in the vanilla bean paste (if using) and peppermint extracts and whip for a few seconds just to combine. Transfer to a piping bag with a small round tip (or even a zipper bag with a corner snipped off).

11. Flip over half of the cookies and pipe about a tablespoon of filling onto each of them, leaving a slight border. Use the remaining cookies to sandwich the filling, pressing down just enough to push the filling to the edges. (If the filling is too loose or stringy, just wait 5 minutes so it can continue to cool and set and try again.)

12. Add the chocolate to a glass, plastic or silicone mixing bowl and heat in the microwave in 5 second bursts, stirring in between each burst, just until about 90 percent of the chocolate has melted. Allow it to finish melting as you stir. (Or you could also melt the chocolate in a heat-safe bowl over a saucepan with an inch of simmering water.) Transfer the chocolate to a small glass or bowl. Dip each cookie sandwich one-third in, return to its parchment-lined sheet baking sheet, and sprinkle with crushed candy canes or peppermints. Allow the chocolate to set and the marshmallows to cure for about an hour in a cool, dry place.