| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 1 hr 30 min |
| Cook: | 15 min |
| Yield: | about 15 sandwich cookies |
Ingredients
- 2 1/4 cups cake flour, plus more for dusting
- 1/4 cup unsweetened Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 sticks unsalted butter, at room temperature
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup marshmallow cream
- Sift the flour, cocoa powder, baking soda and salt into a medium bowl.
Instructions
- Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated. Divide the dough in half, wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to 1 day.
- Line 2 baking sheets with parchment paper. Working with 1 piece of dough at a time, dust the dough generously with flour and roll out between 2 pieces of parchment paper until about 1/8 inch thick. Cut out shapes using 2-to-4-inch cookie cutters and transfer to the prepared baking sheets. Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Refrigerate the cutouts until firm, about 30 minutes.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake the cookies, switching the position of the pans halfway through, until slightly puffed and darker around the edges, 12 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Sandwich the cookies with the marshmallow cream.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 292 |
| Total Fat | 12 g |
| Saturated Fat | 8 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 1 g |
| Sugar | 12 g |
| Protein | 4 g |
| Cholesterol | 42 mg |
| Sodium | 127 mg |
| Serving Size | 1 of 16 servings |
| Calories | 292 |
| Total Fat | 12 g |
| Saturated Fat | 8 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 1 g |
| Sugar | 12 g |
| Protein | 4 g |
| Cholesterol | 42 mg |
| Sodium | 127 mg |
Reviews
Delicious chocolate cookies. Definitely a hit. I made buttercream frosting for half of the cookies. Tastes like an oreo. I used Marshmallows and melted them over the bottom cookie in place of the Marshmallow cream. When the marshmallow cooled it added a crunchy texture.
I agree the dough was too cakey however the marshmallow cream directions are just LAME. I had marshmallow cream oozing out of the cookies as well as cookies sliding apart. I added confectioners sugar to the cream on day two which worked a bit better. This is a tasty cookie but more direction is needed for the marshmallow cream filling!!!
Made these yummy things today, 12/20 I didn’t need to use the flour to roll them out, just the parchment. I also made the shape of ginger-man. I wish I’d have made my own marshCream but i wanted to follow the recipe for the first time but I’ll def make these again.
The dough came out like cake batter and was impossible to cut into shapes. Followed the recipe to the letter. I threw out the batter after everything.
This was amazing! I was a little worried after reading the reviews that said their dough was more like cake batter. I have no idea how that can happen since you’re not adding any liquids. The only thing I could think of is maybe they melted their butter. I made the recipe exactly as it reads, and they came out perfect. Many people said they were the tastiest cookies ever. I was excited about this because I love chocolate and marshmallows!
So wonderful. Make sure the cookies are cool before you add the marshmallow fluff, though….
They were delicious and tasted just like hot cocoa!!! The contrast between the tasty hot cocoa cookie and the creamy marshmallow filling was so good! I made these for Christmas and everyone loved them!
Yum. I used regular cocoa powder, and found that the dough was very easy to work with; I didn’t even need to flour the surface. Everyone loved them!
Not sure what happened with the other reviewers, but I made these for my annual Pokeno cookie exchange and for my family and they tasted just like hot cocoa! I agree that plenty of flour should be used while rolling out, and also the second batch I made with a larger cookie cutter and watched the baking carefully so they turned out softer than the first time. These will be on my annual Christmas cookie list!
I was very disappointed with this recipe. The taste was nice but the prep and actual baking was a nightmare. I did everything down to the very last detail and the “dough” came out more as a cake batter that i was not able to split or roll. i ended up adding more flour and cocoa powder until i was able to roll and cut out. The end result was nice tasting but extremely dry and inedible cookies. I would not recommend.