Chocolate Marshmallow Monster Cookie Sandwiches

Boo! Look at these little monster cookie sandwiches! How cute are they? I’ve been wanting to make some special Halloween treats for a couple years now, but I haven’t made anything since these Witches’ Cauldron Cupcakes or these Leftover Halloween Candy Cookies. We always end up being away on my favorite month of the year – I guess that’s what happens when it’s your birthday month and your anniversary month!

Even though it seemed like we were away for most of October this year I was determined to finally make a new Halloween treat. I scoured Instagram and Pinterest trying to find a chocolate dessert that wasn’t shaped like a spider, but I had no luck. So after being inspired by the candy monster eyes I had in my baking drawer (doesn’t everyone have candy monster eyes in their baking drawer?) I came up with these cuties.

The best part is that they taste so good. Or maybe the worst part if you were hoping to not devour five of them and then not fit in your pants. That’s okay, go buy some leggings. Anyways, this is my first time making these sea salt dark chocolate cookies and it will definitely not be my last. I made them smaller so the cookies sandwiches wouldn’t be so big, but if you were making them just for cookie purposes you could double the size to two tablespoons of dough. The marshmallow filling has the right amount of sweetness and the creaminess balances nicely with the dark chocolate.

So go ahead and make these tasty monster cookie sandwiches – no special decorating skills required! And have a happy Halloween!

Also one recipe note that I want to point out in advance – the cookie dough needs to be made ahead of time. It has to chill for at least three hours so definitely plan ahead!

Chocolate Marshmallow Monster Cookie Sandwiches

 

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Yield: 12 cookie sandwiches

Ingredients

for the cookies

• 1 cup all-purpose flour
• ⅓ cup cocoa powder
• ⅓ cup Hershey’s Special Dark cocoa powder
• 1 teaspoon baking soda
• ⅛ teaspoon salt
• ½ cup butter (1 stick), room temperature
• ½ cup sugar
• ½ cup packed brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 1 cup semisweet or bittersweet chocolate chips
• Sea salt for sprinkling

for the filling

• 7 ounce jar marshmallow fluff, about 2 ½ cups
• ½ cup butter (1 stick), room temperature
• ⅓ cup powdered sugar
• 1 tablespoon vanilla extract
• ⅛ teaspoon salt
• Neon gel food colors
• Candy monster eyes

Directions

for the cookies

1. In a medium bowl sift together the flour, both kinds of cocoa powder, the baking soda and salt. Stir to combine and set aside.
2. In the bowl of a stand mixer or in a large bowl with a hand mixer, mix the butter on medium speed until smooth, about one minute. Add the sugar and mix on medium-high speed until combined and fluffy. Add the egg and vanilla and mix on high speed until combined, scraping down the sides as needed.
3. On low speed, carefully pour the dry ingredients into the wet ingredients until just combined. On high speed mix in the milk until combined, then the chocolate chips. The dough will be very thick and sticky (and tasty!). Avoid eating it so you have batter to make cookies with and put it in the fridge, covered, to chill for at least 3 hours or up to 3 days.
4. When you’ve properly chilled the dough, preheat the oven to 350 degrees F and line two cookie sheets with parchment paper and set aside.
5. Take the dough out of the fridge and let it sit for 20 minutes if it sat in the fridge for longer than 3 hours so it’s easier to scoop.
6. Scoop 1 tablespoon of dough (I used the Oxo medium cookie scoop) and roll into a ball. Place it on the prepared baking sheet and repeat with the rest of the dough. I had 12 balls on each cookie sheet (maybe could have had more, but some dough got taste-tested). Sprinkle each cookie with a little bit of sea salt.
7. Bake the cookies for 10 minutes. Cool for 5 minutes on the cookie sheet before moving to a cooling rack. Let cool completely. If not frosting right away, store in an airtight container at room temperature.

for the filling

1. In the bowl of a stand mixer or a large bowl with a hand mixer, carefully combine the fluff, butter, powdered sugar, vanilla and salt on high speed. Once fluffy divide into smaller bowls depending on how many different colors you want to use. Add the food coloring and mix until the desired color is reached.
2. Spread about a tablespoon of filling on a cookie then sandwich with another cookie. Continue until all cookies have been sandwiched. The filling is not very thick so do not put too much on or it will ooze out the sides. You could try thickening it with more powdered sugar, but I thought it would make it too sweet. Press monster eyes into the sides.

Notes

I prefer to use Ghirardelli chocolate chips, either their semi-sweet or their bittersweet.

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Lauren Uncategorized 0 Comments