Mint-Mallow Sandwich Cookies Recipe

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Mint-Mallow Sandwich Cookies Recipe
Mint-Mallow Sandwich Cookies Recipe photo by Taste of Home
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Mint-Mallow Sandwich Cookies Recipe

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1 1 1
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch

Ingredients

  • 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
  • FILLING:
  • 1/3 cup marshmallow creme
  • 1/8 teaspoon peppermint extract
  • 1 drop red food coloring, optional

Directions

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

Nutritional Facts

1 sandwich cookie: 91 calories, 3g fat (2g saturated fat), 7mg cholesterol, 35mg sodium, 16g carbohydrate (11g sugars, 0 fiber), 1g protein.

  • 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
  • FILLING:
  • 1/3 cup marshmallow creme
  • 1/8 teaspoon peppermint extract
  • 1 drop red food coloring, optional
  1. 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.
  2. 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.
  3. 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

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alynn71 User ID: 2910613 127398
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."

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