Another Daring Gourmet original for your St. Patrick’s Day sweet tooth. Tender, chewy chocolate cookies with a creamy marshmallow mint filling. You won’t be able to resist these!
I wanted a cookie that was soft and chewy and flat at the same time. Flat works best for sandwich cookies so they don’t topple over. These meet all the criteria. I love marshmallow fillings and I incorporated mint into it to complement the chocolate and because it’s a fitting match with the color green for the St. Patrick’s Day theme.
These chocolate marshmallow mint sandwich cookies are easy to make. Let’s get started!
Add the sugar and butter in a large mixing bowl. (Note: I made half a batch this time while initially experimenting with this creation, so ignore the actual quantities in the pictures.)
Using an electric mixer, cream the butter and sugar for several minutes until pale and fluffy.
Add the eggs and vanilla extract and beat just until combined.
In separate bowl, add the flour, cocoa powder, baking soda and salt. Stir until combined.
Add the flour mixture to the wet mixture, half of the flour mixture at at time.
Stir the cookie dough until well-combined. It will be quite stiff.
Divide the dough in two and roll each half into a log of about 2 inches in diameter and a foot long.
Roll the logs in waxed paper and refrigerate for at least 2 hours.
Slice the logs into 1/4 inch thick rounds.
Place each cookie on a nonstick cookie sheet, spaced about 2 inches apart.
Bake in a preheated oven at 350 F for 10-12 minutes. Allow the cookies to sit on the cookie sheet for 3 minutes. Mine were just a tad too close together. Any closer and they would have been square sandwich cookies.
Transfer the cookies to a wire rack to cool and completely.
To make the filling, add the butter, marshmallow cream, and mint extract.
Use an electric mixer to beat until thoroughly combined and add green food coloring according to your desired shade of green.
Spread about a tablespoon of the filling on the bottom side of one of the cookies and then place the other cookie on top. Repeat for all of the cookies.
- 2½ sticks unsalted butter, at room temperature
- 2 cups sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- ¾ cup Dutch process cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Marshmallow Mint Filling:
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 jar (7 oz) marshmallow creme
- 2 cups powdered sugar (confectioner's sugar)
- 1 teaspoon mint extract
- A few drops of green food coloring
- In a large bowl, add the butter and sugar and cream together with a hand mixer. Add the eggs and vanilla extract to the creamed mixture and mix until combined. In a medium bowl, mix the cocoa powder, flour, baking soda, and salt. Slowly add the dry ingredients and continue mixing until incorporated.
- Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours.
- Preheat oven to 350 degrees F.
- Once thoroughly chilled, slice the cookies into ½-inch thick rounds and cover with sanding sugar. Place on a parchment paper lined cookie sheet and bake for 10 minutes.
- Transfer to a wire rack to cool.
- To make the filling, add the butter, marshmallow cream, and mint extract. Use an electric mixer to beat until thoroughly combined and add green food coloring according to your desired shade of green. Spread about a tablespoon of the filling on the bottom side of one of the cookies and then place the other cookie on top. Repeat for all of the cookies.
- Makes about 24 sandwich cookies.
Cookie dough recipe adapted from Food Network