Hy-Vee Recipes and Ideas

Directions

1. Step1
   Preheat oven to 375 degrees. Line a baking sheet with parchment; set aside.
2. Step2
   In a large microwave-safe bowl, combine unsweetened chocolate, semisweet chocolate and 1/2 cup butter. Microwave on MEDIUM heat in 30-second intervals until melted.
3. Step3
   Whisk in sugar, eggs and 1-1/2 teaspoons vanilla into the chocolate mixture until smooth.
4. Step4
   In another bowl, sift together flour, baking powder, baking soda and salt. Add flour mixture to chocolate mixture in batches, mixing well after each addition. Fold in mini chocolate chips.
5. Step5
   Drop batter by rounded tablespoon scoops onto prepared pan, spacing cookies 1-1/2 inches apart. Bake until cookie tops spring back lightly when touched, about 8 to 10 minutes. Remove cookies to a cooling rack to cool completely.
6. Step6
   Meanwhile, in a medium bowl, combine marshmallow crème and remaining 1/2 cup butter. Mix on LOW for 1 minute until combined. Increase speed to MEDIUM and mix until smooth and fluffy, about 2 minutes. Add powdered sugar, remaining 2 tablespoons vanilla extract and red food coloring and beat on LOW until smooth and fluffy, about 3 more minutes. To fill cookies, use a pastry knife to spread 1 tablespoon marshmallow filling on the flat side of one cooled cookie. Place another cooled cookie with its flat side on the marshmallow filling to create a sandwich. Roll cookie edge over crushed peppermint candies to coat. Serve immediately.