Chocolate Peppermint Smore Cookies
| PREP TIME: 20 MIN | COOK TIME: 10 MIN | TOTAL TIME: 35 MIN |
Fun and delicious bake this Holiday Season.
Were gonna melt peppermint marshmallows and pipe them onto these cookies!
Ingredients
- 1 1/4 Cups Packed Brown Sugar
- 1/4 Cup Sugar
- 1 Cup Unsalted Butter ( Room Temp)
- 2 Large Eggs (Room Temp)
- 1 Tbsp Vanilla
- 2 1/3 Cups of All Purpose Flour (spoon and leveled)
- 1/2 Cup Dark Cocoa Powder(Spoon and leveled)
- 1/4 Cup Cocoa Powder(Spoon and leveled)
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 1/2 Cup Milk Chocolate Chips
- 1/2 Milk Chocolate Chips
Marshmallow Filling
Ganache
Cookies
Make sure your butter and eggs are room temperature and this dough will come together beautifully!
- In a large bowl beat butter for 3-4 mins until smooth and fluffy. Add sugars and beat 2-3 mins until incorporated well.
- Next, add eggs and vanilla and beat until incorporated well.
- In a separate bowl sift your flour, salt, cocoa powders and baking soda.
- Add the dry ingredients to your creamed mixture in two portions on low speed. Once everything is combined scrape the sides and bottom of your bowl. Do not over mix.
- Add chocolate chips and mix until combined. Do not over mix.
- Place the dough on parchment paper and cover in plastic wrap and refrigerate for 3-4 hrs.
- Drop the dough by 1/4 cup balls or use a large ice cream scoop baking 6 at a time on a large cookie sheet.
- Bake at 350 degrees for 10 mins.
- When cookies are ready you can fix the shape with a large round cookie cutter or a big measuring cup.(Videos on my insta for reference)
- Allow cookies to cool completely.
- Mix until incorporated. Heat for another 15 seconds and give it another mix until fully melted.
- Allow marshmallows to cool until almost completely cool. They need to still be a tad bit warm. If cooled completely you will not be able to pipe them.
- Place in a piping bag with a round tip. It will be sticky but they will pipe just fine. Pipe a circle around the top of the cookies and allow to set comletely to then ganache.
- Melt chocolate chips and heavy whipping in 30 second increments mixing in between. You should only have to do 2 increments totalling 1 minute.
- Mix until well incorporated and allow to cool but not thicken.
- Once the marshmallow is set on the cookie.
- Make sure your ganache is in a small deep bowl so that you're able to dip.
- Dip the cookie only on the marshmalow side onto the ganache and sprinkle with crushed peppermint.
- Allow cookie to set and enjoy!
- Be patient they have a lot of steps but are so worth it.
- The raw cookie dough refrigerates beautifully and can be used for up to 5 days refrigerated and up to 1 month frozen.
- Share your pics with me on social media! #sweetmelibakery
Marshmallow Filling
-
In a microwave safe bowl melt the marshmallows by melting in high for 30 seconds.
