Best 9 Mint Mallow Sandwich Cookies Recipes

MINT SANDWICH COOKIES

Steps:

• In a large bowl, combine the frosting, extract and, if desired, food coloring. Spread filling over half of the crackers; top with remaining crackers. , In a microwave, melt chocolate; stir until smooth. Dip cookies in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container at room temperature.

MINT-MALLOW SANDWICH COOKIES

Steps:

• 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.

CAKE-MIX MINT CHOCOLATE SANDWICH COOKIES

Steps:

• Preheat the oven to 350 degrees F. Coat two baking sheets with cooking spray.
• Beat the cake mix, eggs, butter and 1/4 cup water in a large bowl with an electric mixer on medium speed until smooth and no bits of dry cake mix are left. Stir in the chocolate chips and peppermint extract.
• Drop the batter onto the prepared baking sheets, using about 2 tablespoonfuls for each cookie (a small ice cream scoop will make this task easier) and spacing them about 1 1/2 inches apart. Bake until set around the edges but still soft in the center, about 10 minutes.
• Let the cookies cool on the baking sheets for 10 minutes and then transfer to a cooling rack to cool completely. Continue to bake cookies with the remaining batter.
• Place about 1 tablespoon marshmallow cream on half the cookies and top each with a second cookie, gently pressing on the marshmallow; it will continue to spread to the edges on its own in a few minutes.

MARSHMALLOW COOKIE SANDWICHES

Steps:

• Coat a 9-inch square bakingpan with cooking spray; line withparchment. Sprinkle gelatin over1/3 cup water in the bowl of a mixer;let stand for 5 minutes.
• Heat granulated sugar, cornsyrup, remaining 1/3 cup water, and1/8 teaspoon salt in a saucepan overmedium-high heat, stirring occasionally,until syrup reaches 238 degrees on acandy thermometer, about 5 minutes.
• Whisk gelatin in mixer on lowspeed, adding syrup in a slow, steadystream down side of bowl. Whisk,gradually increasing speed to high,until almost tripled in volume,about 8 minutes. Whisk in vanilla.Transfer to baking pan. Smooth top.Let stand until set, at least 3 hours.
• Cut out nine 2 1/2-inch squaremarshmallowsusing a cookie cutteror a knife dipped in confectioners'sugar. Dip surface of crackers intochocolate to coat, and transferto parchment-lined baking sheets.Refrigerate until set, about 10 minutes.Sandwich marshmallowsbetween crackers, chocolate sides in.
• Dip half of each sandwich intochocolate, on the diagonal; sprinklewith peanuts, and transfer to aparchment-lined baking sheet. Refrigerateuntil set, about 10 minutes.

CHOCOLATE MINT SANDWICH COOKIES

Steps:

• For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Beat the butter, granulated sugar, brown sugar and salt in a stand mixer on medium speed until light and fluffy, about 2 minutes. Add the eggs 1 at a time, beating well in between each addition. Add the yolk and vanilla and beat until combined. Reduce the speed to low. Stir together the flour and cocoa powder in a small bowl, then add it to the dough in two batches, mixing well in between each.
• Remove the dough from the bowl and place on a piece of plastic wrap (the dough will feel a bit wet but will come together once chilled). Form the dough into a disc and wrap tightly. Refrigerate until chilled, about 1 hour.
• Place some cocoa powder in a small bowl. Scoop a 2-tablespoon piece of dough and roll into a ball. Dip the bottom of a flat-bottomed jar or glass in the cocoa powder and press the cookie out into a flat 3-inch disc. Place on the prepared baking sheet and repeat with the remaining dough. Bake the cookies until set and just starting to turn darker brown on the bottom, 9 to 11 minutes. Remove from the oven and let sit for 2 minutes, then transfer to a wire rack to cool completely, about 1 hour.
• Meanwhile, make the buttercream: Melt the butter with the mint in a small saucepan over medium-low heat. Reduce the heat to low and continue to cook the butter, gently mashing the mint, until the butter starts to take on the flavor of the mint, about 15 minutes. Strain the butter into a small bowl and immediately place it in the fridge to solidify, about 30 minutes.
• Scrape the butter into the bowl of a stand mixer and beat on medium-high speed until it is light and fluffy, about 5 minutes. Reduce the speed to low and beat in the confectioners' sugar in batches. Beat in the heavy cream, salt and food coloring. Transfer to a piping bag fitted with a round tip.
• Build the cookies: Pipe buttercream on the bottoms of 9 cookies to cover in an even layer. Top each with another cookie, then chill until the buttercream is hardened, about 30 minutes.
• Meanwhile, line a plate with parchment paper. Melt the chocolate and vegetable oil together in a small saucepan over medium heat until smooth. Working with one cookie at a time, gently place in the chocolate and spoon more chocolate over the top until completely coated. Use a slotted spatula or spoon to remove the cookie from the chocolate and place on the lined plate. Repeat with the remaining cookies. Refrigerate until the chocolate is hardened, about 10 minutes.

CHEWY GINGER SANDWICH COOKIES WITH ORANGE CREAM FILLING

Steps:

• Prep and line: preheat your oven to 350°F and line three baking sheets with parchment paper. Place 1 cup white sugar in a small, shallow bowl and set aside.
• Combine flour, leavener, spices, and salt: combine the flour, baking soda, spices, and salt in a small bowl and stir until well combined. Set aside.
• Cream butter, shortening, and brown sugar: cream butter, shortening, and brown sugar (not the granulated coating sugar), using a hand or stand mixer for 1-2 minutes on medium-high until light and fluffy.
• Add egg, molasses, and vanilla: add in the egg, molasses (grease your cup with baking spray for easy release!), and vanilla extract, and beat just until blended and smooth.
• Add in dry ingredients: dump in the flour mixture, and mix on low speed, just until fully combined.
• Scoop and round: scoop dough into small 1" to 1 1/2" balls, and use your hands to round them off. Set the finished ones aside on one of the prepped baking sheets while you finish scooping and rolling the rest of the dough (an ice-cream scoop works well here for easy portioning and shaping).
• Coat in sugar: one or two at a time, roll the dough balls in the granulated sugar you set aside in the first step until well coated. Place dough balls at least 2" apart on the other prepared baking sheets.
• Bake until crackly and set: bake for 9-11 minutes, until the cookies have flattened, crackled, and feel set on top when gently pressed (they'll still be a little soft in the centers though).
• Cool fully before frosting: allow cookies to fully cool while you prepare the frosting.
• Beat together all ingredients: place all frosting ingredients in a medium-sized bowl. Beat on low speed using a hand or stand mixer, just until the ingredients are roughly combined, and then 1 minute on medium speed until smooth and fluffy.
• Marry the cookies: pair cookies according to the best matches by size and dimension on your work surface or a baking sheet with the flat bottoms facing up.
• Fill with frosting: using a pastry bag, or a spoon/ice cream scoop and a dinner knife, top one cookie in each pair with 1-2 tablespoons of frosting each. Spread frosting into an even layer (about a 1/4" thick) until it's just shy of the edge (if piping into a neat, even layer, you don't need to spread it out any further).
• Sandwich and enjoy! Top the frosted cookie with its partner to make a sandwich, and gently press the cookies together until the filling reaches the edge of the cookies. Allow sandwiches to sit at least 24 hours if possible before enjoying so the filling can soften your cookies to the perfect texture, then enjoy these deliciously spiced and creamy sandwiches!***

MARSHMALLOW SANDWICH COOKIES

Steps:

• Preheat oven to temperature indicated on package/recipe.
• Roll out dough on lightly floured surface (I like to use powdered sugar instead of flour) and cut cookies into desired shapes (about 1/8" thickness) and bake for 7-9 minutes. Make sure you have an even number of cookies.
• Cool completely on wire rack.
• Place half of the cookies bottom side up on a microwaveable plate and place one marshmallow on each.
• Microwave for about 15 seconds or until marshmallow puffs up. You may have to do this a few at a time, depending on the size of your microwave.
• Top with the remaining cookies (bottom side down) to make a sandwich.
• Melt chocolate chips until smooth either on the stove top or in the microwave.
• Drizzle the melted chocolate over the top of the sandwich cookies.
• Allow chocolate to cool completely before serving or storing in a air tight container.

MINT-CHOCOLATE SANDWICH COOKIES

Steps:

• Preheat oven to 325 degrees, with racks in upper and lower thirds. In a small bowl, whisk together flour and salt. In a medium bowl, using an electric mixer, beat butter and granulated sugar on high, scraping down bowl as needed, until light and fluffy, 4 minutes. Add vanilla and beat to combine. Add egg and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. Transfer dough to a quart-size zip-top bag; with scissors, snip a 3/4-inch hole in one corner (or use a pastry bag with a plain tip). Pipe 54 cookies (3/4 by 2 inches), 1/2 inch apart, onto two parchment-lined baking sheets. Chill until firm, 20 minutes.
• Bake until cookies are light golden at edges, about 15 minutes, rotating sheets halfway through. Transfer immediately to wire racks and let cool.
• Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted, 2 minutes. Remove bowl from pan. (Alternatively, melt chocolate in microwave.) In another medium bowl, whisk together confectioners' sugar, peppermint extract, and 4 teaspoons water. With a small offset spatula or table knife, spread chocolate on flat side of half the cookies and mint glaze on the other half. Sandwich cookie halves together.

MINT COOKIE COOKIES

Steps:

• In a large mixing bowl, cream the butter, white and dark sugars. Beat in the egg, water and vanilla. In a separate bowl, sift together the flour, baking soda, and salt. Blend flour mixture into the butter mixture, and stir well. Wrap dough in waxed paper and chill at least 2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Cover each thin mint with 1 tablespoon of dough. Place on cookie sheet and top with a pecan.
• Bake at 375 for 10 to 12 minutes. Let cool slightly on cookie sheet before removing to racks.