A lightened version of Whoopie Pies, with a peppermint twist to make them Christmas-y. Kids love them! Instead of adding peppermint extract and red food coloring, you can add 1/2 cup crushed peppermint candies to the marshmallow fluff. $mdash;Dion Frscher, Ann Arbor, Michigan
- 1/3 cup butter, softened
- 1-1/4 cups sugar
- 1 large egg white
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup baking cocoa
- 1/4 teaspoon baking soda
- 1/3 cup marshmallow creme
- 1/8 teaspoon peppermint extract
- 1 drop red food coloring, optional
- In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg white and vanilla. Combine the flour, cocoa and baking soda; gradually add to sugar mixture, and mix well.
- Shape into 3/4-in. balls; place 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 7-9 minutes or until set. Remove to wire racks to cool completely.
- In a small bowl, combine the marshmallow creme, extract and, if desired, food coloring. Spread on the bottoms of half of the cookies; top with remaining cookies. Store in an airtight container. Yield: 2 dozen.
Originally published as Mint-Mallow Sandwich Cookies in Healthy Cooking December/January 2013, p72
Reviews for Mint-Mallow Sandwich Cookies
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 15, 2012
"Had terrible luck with this recipe. Dough never solidified--remained dry and crumbly. Cookies came out hard & with strange texture. I triple-checked the ingredients & instructions and I followed instructions."