Chocolate Peppermint Smore Cookies

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PREP TIME: 20 MIN

COOK TIME: 10 MIN

TOTAL TIME: 35 MIN

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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

8oz Bag Peppermint Marshmallows

Ganache

1/2 Cup Semisweet Chocolate Chips

1/4 Cup Heavy Whipping Cream

Cookies

Make sure your butter and eggs are room temperature and this dough will come together beautifully!

1. In a large bowl beat butter for 3-4 mins until smooth and fluffy. Add sugars and beat 2-3 mins until incorporated well.
2. Next, add eggs and vanilla and beat until incorporated well.
3. In a separate bowl sift your flour, salt, cocoa powders and baking soda.
4. 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.
5. Add chocolate chips and mix until combined. Do not over mix.
6. Place the dough on parchment paper and cover in plastic wrap and refrigerate for 3-4 hrs.
7. 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.
8. Bake at 350 degrees for 10 mins.
9. 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)
10. Allow cookies to cool completely.

Marshmallow Filling

In a microwave safe bowl melt the marshmallows by melting in high for 30 seconds.
2. Mix until incorporated. Heat for another 15 seconds and give it another mix until fully melted.
3. 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.
4. 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.

Ganache

1. Melt chocolate chips and heavy whipping
in 30 second increments mixing in between. You should only have to do 2 increments totalling 1 minute.
2. Mix until well incorporated and allow to cool but not thicken.

Assembly

1. Once the marshmallow is set on the cookie.
2. Make sure your ganache is in a small deep bowl so that you're able to dip.
3. Dip the cookie only on the marshmalow side onto the ganache and sprinkle with crushed peppermint.
4. Allow cookie to set and enjoy!

TIPS

1. Be patient they have a lot of steps but are so worth it.
2. The raw cookie dough refrigerates beautifully and can be used for up to 5 days refrigerated and up to 1 month frozen.
3. Share your pics with me on social media! #sweetmelibakery