Line 3 large cookie sheets with parchment paper; set aside. Sift together flour, cocoa powder, baking soda, baking powder and salt in a medium bowl. Stir in crushed mint cookies; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Discover a gooey marshmallow fluff snuggled within this extra pepperminty holiday cookie.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. Hy-Vee all-purpose flour | ||
| ½ c. Hy-Vee baking cocoa | ||
| ½ tsp. Hy-Vee baking soda | ||
| ½ tsp. Hy-Vee baking powder | ||
| ½ tsp. Hy-Vee salt | ||
| 6 Pepperidge Farm Milano mint chocolate cookies, finely crushed | ||
| ¾ c. cold Hy-Vee unsalted butter, cut up | ||
| ¾ c. Hy-Vee granulated sugar | ||
| ½ c. packed Hy-Vee brown sugar | ||
| 1 tsp. Hy-Vee vanilla extract | ||
| 1 Hy-Vee large egg | ||
| 1 Hy-Vee large egg yolk | ||
| 1 (3.5-oz.) pkg. Zöet 57% cacao dark chocolate bar, coarsely chopped | ||
| 120 Hy-Vee fun miniature pink or green marshmallows (about 4 cups), frozen; divided | ||
| 1 (10-oz.) pkg. white vanilla flavored melting wafers | ||
| ¼ c. crushed peppermint candy canes, plus additional for garnish |
Things To Grab
- 3 large cookie sheets
- Parchment paper
- Flour sifter or wire-mesh strainer
- Wooden spoon
- Large bowl
- Electric mixer
- Silicone spatula
- 2-in. cookie scoop
- Plastic wrap
- Wire racks
- Metal spatula
- Shallow medium microwave-safe bowl.
- Airtight container
Directions
Beat butter in a large bowl with an electric mixer on medium for 30 seconds. Add granulated sugar, brown sugar and vanilla. Beat on medium for 2 to 3 minutes or until combined, scraping side of bowl occasionally. Beat in egg and egg yolk. Stir in flour mixture until combined; stir in chopped chocolate bar.
Shape dough into 24 balls using a 2-in. scoop; place on 1 prepared cookie sheet.
To assemble cookies, flatten each ball into a 2½-in.-round disk. Top 12 cookie dough disks each with 1 tsp. crushed candy canes and 10 frozen marshmallows; lightly pressing into the dough. Top with remaining cookie dough disks. Press edges together to seal in marshmallows; smooth any cracks in dough. Gently shape each into a slightly rounded ball.
Place filled cookies 2½ in. apart on remaining 2 prepared cookie sheets. Cover and refrigerate for 1 to 2 hours or until firm to the touch.
Preheat oven to 350 degrees. Bake cookies, one cookie sheet at a time, for 14 to 17 minutes or until edges are slightly firm, rotating cookie sheet halfway through. Cool on the cookie sheet for 5 to 7 minutes. Transfer cookies to wire racks and cool completely.
Meanwhile, place white melting wafers in a shallow medium microwave-safe bowl. Microwave on HIGH at 30-second intervals until melted, stirring each time.
Dip half of each cookie into melted wafers; place on parchment paper. Garnish with additional crushed candy canes, if desired. Let stand until completely set. Store in airtight container in refrigerator up to 5 days. To softened centers of chilled cookies, microwave each cookie on HIGH for 10 to 15 seconds just before serving.
Nutrition facts
Servings
540 Calories per serving
1 cookie
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 65mg
- Sodium: 220mg
- Total Carbohydrates: 76g
- Protein: 6g
Daily Values
0%
Iron 15%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 4%