For the cookies
- 1 cup butter, softened
- 1 cup sugar
- 1 large eggs
- 1 tbsp vanilla
- 2 and 1/4 cups all-purpose flour
- 2/3 cup black cocoa powder*
- 1/2 tsp salt
For the filling:
- 3 candy canes, pulverized
- 1 cup marshmallow creme
- 1/8 cup milk or whipping cream
- 1/2 cup butter, softened
- 1 and 1/2 cup confectioner’s sugar
- -Sift together the dry ingredients for the cookies, making sure the black cocoa is fully incorporated.
-In a stand mixer, cream the butter and sugar. Add the eggs and vanilla.
-Pour in all of the flour mixture and mix until just combined. The dough will be crumbly but stick together when pressed.
-Roll out the dough to 1/4″ thickness between two pieces of parchment paper and place in the fridge to chill for at least 1 hour or overnight.
-While dough is chilling, prepare the filling: In a stand or hand mixer, blend together the butter and marshmallow creme. Slowly pour in the confectioner’s sugar. Use the milk/cream to get the filling to the proper consistency. Fold in the crushed candy canes. The filling should be soft and sticky, but hold together and not have a drippy liquid consistency. It will be slightly thicker than royal icing. Set aside.
-Cut out 2″ circles and place on a cookie sheet with a silicone baking mat or parchment paper. Bake at 350 degrees F for ten minutes each.
-Let cookies cool for about 15 minutes or more. Divide cookies in half (each sandwich = 2 cookies) and scoop (or pipe) about 1 tbsp of filling onto the top of each cookie. Let sit for ten minutes, until filling has dried slightly. Top with second cookie.
-If you’re feeling fancy–brush the tops of the sandwiches with sugar water, and sprinkle any remaining candy cane powder or sprinkles on top. Let dry overnight.
*If you don’t have black coca, regular cocoa or dark chocolate cocoa WILL work, but the color won’t be as deep.