“I’ve spent a few years perfecting this recipe to get the cookie soft and full of flavor and to balance the marshmallow and chocolate without overpowering the cookie. I think I finally got it where I want it!” —Lynsay Benson, Minnetonka, Minnesota
Taste of Home
|Servings||Prep Time||Cook Time|
|2dozen||30minutes + chilling||15minutes/batch + cooling|
|2dozen||30minutes + chilling|
|15minutes/batch + cooling|
- 1 cup butter softened
- 1/4 cup shortening
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 large eggs room temperature
- 2 tbsp molasses
- 3 cups all-purpose flour
- 3 tbsp instant vanilla pudding mix
- 1 tsp baking soda
- 3/4 tsp ground ginger
- 3/4 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground allspice
- 1/4 tsp pepper
- 1 cup milk chocolate chips
- 1 cup confectioner's sugar
- 2 cups frozen whipped topping thawed
- 2/3 cup marshmallow creme
- 1/2 tbsp 2% milk
- In a large bowl, cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and molasses. In another bowl, whisk flour, pudding mix, baking soda, ginger, cinnamon, salt, allspice and pepper; gradually beat into creamed mixture. Divide dough in half and shape each portion into a disk; cover and refrigerate 30 minutes or until firm enough to roll.
- Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 1 3/4-in. square-shaped cookie cutter. Place 1 in. apart on parchment-lined baking sheets.
- Bake until set, 12-14 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely. In a microwave, melt chocolate chips; stir until smooth. Spread 1 teaspoon melted chocolate on the bottoms of half the cookies. Let stand until set.
- Meanwhile, beat filling ingredients until blended. Spread 1 tablespoon over chocolate; cover with remaining cookies. Store in refrigerator in airtight container.
1 sandwich cookie: 294 calories, 13g fat (8g saturated fat), 37mg cholesterol, 187mg sodium, 40g carbohydrate (27g sugars, 1g fibre), 3g protein.