Chocolate and Marshmallow Sandwich Cookies
36 sandwich cookies
- 2 cups (4 sticks) butter, softened
- 2 1/2 cups C&H® Granulated Sugar
- 4 large eggs
- 1 tablespoon plus 1 teaspoon vanilla extract
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 cups cocoa powder, Dutch processed
- 1 teaspoon salt
- 1 Light as Snow Marshmallow recipe
- 1 Buttercream Frosting recipe
- rainbow sprinkles
In a large bowl, using electric mixer on low speed, beat butter, sugar, eggs and vanilla, just until blended. In another large bowl, combine flour, baking powder, cocoa and salt. Slowly add flour mixture to sugar mixture until fully incorporated.
Divide dough evenly into 6 discs, and while rolling out one disc, wrap the others in plastic wrap to keep fresh. If dough is sticky, wrap all discs and refrigerate for 30 to 60 minutes, or until firm.
Preheat oven to 350°F. Prepare ungreased cookie sheet.
On a lightly floured surface, roll out one disc of dough at a time, to 1/4 inch thickness. Using a cookie cutter, cut dough into 2 1/2-inch circles. Place on prepared cookie sheet.
Bake 10 to 12 minutes or until cookies appear dry and firm around edges. Remove cookie sheet to wire rack. Allow to cool completely before filling and frosting.
Prepare marshmallow filling according to directions, except instead of pouring warm marshmallow mixture into a prepared pan, place filling in an airtight container, or bowl tightly covered in plastic wrap. Let sit at room temperature to cool until ready to assemble cookies.
To assemble cookies, use either a large pastry bag to pipe marshmallow filling or spoon filling onto center of each cookie. Top with another cookie to create a sandwich. Refrigerate sandwich cookies for 4 hours, or leave at room temperature for 8 hours to set. Store assembled cookies in airtight container for up to 3 weeks.
To decorate cookies, lightly frost top of cookie sandwich with frosting; add sprinkles.