By Kelly Bogard
Love is in the air with Valentine’s Day just a few days away.
Some give a box of chocolates. Others flowers. Even a sweet card. But show those you love how much you care with something homemade from the kitchen.
Sure, you could make these Chocolate Chip Cookies or this Cheesecake, but how about something out of this world?
I’m a sucker for chocolate and marshmallows. Fluffy and sticky sweet, they’re at the top of my must-have sweets list. And since I’m always up for a good challenge, I thought y’all might like to see how it turned out.
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For Brown Sugar Cookies, you will need…
2 c. flour
1-¾ c. packed light brown sugar, divided
¾ c. butter, melted
1 tbsp. vanilla extract
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt [/wpcol_1half] [wpcol_1half_end id=”” class=”” style=”vertical-align:text-top;”]
And for the filling and topping, you will need…
1-¾ c. baking chocolate, bittersweet
1 c. heavy cream
1 jar marshmallow creme[/wpcol_1half_end]
There’s no time for chit-chat when it comes to making these layered cookies. They come together pretty quickly, but have lots of steps. Let’s get to it.
Start by mixing the butter, salt and 1-½ cups of brown sugar in a large bowl. Add in the egg and vanilla, stirring well.
In a separate bowl, mix together the dry ingredients. Stir the dry ingredients into the wet mixture to create the dough.
Scoop the dough out in tablespoon portions and roll them in the remaining sugar.
Place on a lined baking sheet and smash the ball to make a cookie about ½-inch thick. Bake for 8 to 9 minutes or until they are golden on top. Remove to cool.
Now that the cookies are cool, spread about a tablespoon of marshmallow creme to half of the cookies. I like to use a plastic knife for this so it doesn’t stick quite as much. Then, top with a second cookie to make a sandwich.
Set the chocolate aside in a medium glass bowl and heat the heavy whipping cream over medium heat, just until it starts to boil at the edges. Pour the hot cream over the chocolate.
Stir until the chocolate is completely melted. This is going to give you a shiny chocolate ganache icing.
Dip the cookie sandwiches in the chocolate and set on a wire rack to dry. Refrigerate for at least a few hours or overnight to set the chocolate before serving.
This fluffy chocolate treat is a great way to spread the love. Share your favorite Valentine’s Day recipes with us in the comments! From all of us at Texas Table Top, enjoy!
|Prep Time||30 minutes|
|Cook Time||15-20 minutes|
|Passive Time||2+ hours|
- 2 c. flour
- 1-3/4 c. packed light brown sugar divided
- 1 egg
- 3/4 c. butter melted
- 1 tbsp. vanilla extract
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 jar marshmallow creme
- 1-3/4 c. baking chocolate bittersweet
- 1 c. heavy whipping cream
filling and topping
- Mix together butter, salt and 1-½ cups of brown sugar in a large bowl.
- Stir in the egg and vanilla.
- In a separate bowl, mix together the flour, baking powder and baking soda.
- Mix the wet and dry mixtures together until well combined.
- Sprinkle remaining brown sugar in a thin layer on a plate.
- Make tablespoon size balls out of the dough.
- Roll the dough in the sugar.
- Place on a lined baking sheet.
- Smash the cookies to the paper with a small cup to flatten to about ½-inch thick.
- Bake for 8 to 9 minutes or until they are golden on top.
- Remove to cool.
- Once cool, add one teaspoon of marshmallow creme to half of the cookies.
- Place a second cookie on top of the creme.
- Place the chocolate in a medium glass bowl.
- Heat the heavy whipping cream over medium heat just until it starts to boil at the edges.
- Pour the hot cream over the chocolate.
- Stir until the chocolate is completely melted.
- Dip the cookie sandwiches in the chocolate and set on a wire rack to dry.
- Chill in refrigerator for at least 2 hours before serving to set chocolate.
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