Ingrédients pour Chocolate Peppermint Marshmallow Sandwiches
- All Purpose Flour
- Unsweetened Cocoa Powder
- 1 teaspoon baking soda
- Unsweetened Chocolate
- Unsalted Butter
- 1 cup granulated sugar (for marshmallow)
- Pure Vanilla Extract
- 2 large eggs
- Nonpareils (for coating)
- Unflavored Gelatin
- Cold Water
- Peppermint Candies
- Red Food Coloring
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Peppermint Marshmallow Sandwiches? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Chocolate Peppermint Marshmallow Sandwiches
- **Cookies:**
- Preheat oven to 325°F (160°C) and place rack in the center.
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
- In a medium saucepan, melt together 6 ounces semi-sweet chocolate chips and 6 tablespoons unsalted butter over medium heat, stirring occasionally until smooth.
- Let stand until cool, about 20 minutes.
- Stir in ¾ cup granulated sugar and 1 teaspoon peppermint extract until well combined.
- Stir in 2 large eggs until well combined.
- Add the dry flour mixture and stir until a soft dough forms.
- Roll the dough into 3-4 inch balls.
- Dip the tops of the balls in nonpareils and place them, coated side up, 1 inch apart on the prepared baking sheet.
- Bake for 10-13 minutes, or until set but not firm to the touch.
- Using a metal spatula, transfer cookies to a wire rack and let cool completely.
- **Peppermint Marshmallow:**
- In a large mixer bowl, sprinkle 2 teaspoons unflavored gelatin over ¼ cup cold water and let stand until softened, about 5 minutes.
- Meanwhile, in a small saucepan, combine 1 cup granulated sugar and ¼ cup water.
- Stir over medium-high heat until the sugar dissolves completely.
- Using a pastry brush dipped in water, brush down any sugar crystals on the sides of the pan.
- Place a candy thermometer into the mixture.
- Boil until the syrup registers 238°F (114°C), about 10 minutes.
- Carefully pour the hot syrup into the gelatin mixture.
- Using the whisk attachment, beat the gelatin mixture on medium-low speed until slightly cooled, about 5 minutes.
- Increase speed to medium-high and beat until soft peaks form, about 12 minutes.
- Stir in ¼ cup crushed peppermint candies until combined.
- Tint with a few drops of red food coloring, if desired.
- Transfer half of the marshmallow to a large decorating bag fitted with a ½-inch plain tip.
- Pipe mounds, about ½-inch high, onto the flat side of half of the cooled cookies.
- Top with the remaining cookies, making sandwiches.
- Store in an airtight container at room temperature, in single layers separated by waxed paper, up to 2 days.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
44g
Fat
16g
Carbs
4g
