- 10
Ingredients
- Cookies:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 6 Tbsp. unsalted butted, at room temperature
- 1/2 cup sugar
- 3 Tbsp. brewed coffee, cold
- 1/2 tsp. vanilla
- Ultrafine sugar, for rolling
- Filling:
- 1/3 cup marshmallow creme
- 3 Tbsp unsalted butter, at room temperature
- 2/3 cup sifted powdered sugar
- 1/2 tsp. peppermint extract
- red food coloring
- Glaze:
- 1/4 cup heavy cream
- 1/2 cup semisweet chocolate chips
- 1 Tbsp. shortening
- 20 red and white peppermint candies, crushed
Preparation
Step 1
1. Preheat the oven to 350°; line two baking sheets with parchment paper.
2. Stir together the flour, cocoa, baking powder and salt in a bowl until no lumps remain; set aside.
3. Cream the butter and sugar in another bowl with a mixer until light and fluffy.
4. Add the coffee and vanilla to the butter mixture. Beat to incorporate, then blend in the flour mixture just until a dough forms. Shape the dough into generous 1-inch balls using a cookie scoop or a tablespoon. Coat the balls in ultrafine sugar and arrange on the prepared baking sheets, spacing 2 inches apart.
5. Flatten the balls with the bottom of a glass that has been dipped in the sugar. Bake for 12-14 minutes or until the cookies spring back when touched lightly. Let cookies cool on the pan for 5 minutes, then transfer to a rack.
6. Blend the marshmallow creme and 3 Tbsp. of butter in a bowl with a mixer. Add the powdered sugar, mint extract and food coloring; beat until smooth. Spread 2 tsp. of filling on the bottom side of half of the cookies; top each with a second cookie.
7. Heat the cream for the glaze in a saucepan over medium-high heat until bubbles form at the edge of the pan. Pour the cream over the chocolate and shortening; let stand for 5 minutes, then whisk until smooth. Let the glaze stand until thickened, about 5 more minutes, then dip a portion of each sandwich into the glaze.
8. Roll the glazed portion of the cookies into the crushed candies, and place on a cooling rack. Chill until the glaze is set., about 30 minutes.
Cookie and filling portions can be doubled. Do not double the glaze portion.