Ingredients
Scale
- 2 cups all-purpose flour.
- 1/2 cup cocoa powder.
- 1 teaspoon baking soda.
- 3/4 teaspoon salt.
- 1/2 cup unsalted butter, at room temperature.
- 1 cup packed brown sugar.
- 1 large egg, at room temperature.
- 1 teaspoon vanilla extract.
- 1 cup buttermilk, at room temperature.
- 3/4 cup unsalted butter, at room temperature (for filling).
- 1 1/4 cups confectioners' sugar, sifted.
- 1 teaspoon vanilla extract (for filling).
- 1/2 teaspoon peppermint extract.
- 1/8 teaspoon salt (for filling).
- 2 1/2 cups marshmallow crème.
- Crushed candy canes, for garnish.
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment or silicone mats.
- Whisk flour, cocoa powder, baking soda, and salt together.
- Beat butter and brown sugar until fluffy, add egg and vanilla. Alternate adding flour mixture and buttermilk.
- Scoop 2 teaspoons batter per cookie, bake 10 minutes until centers spring back.
- Beat butter and sugar, add extracts and salt. Mix in marshmallow crème. Refrigerate 30 minutes.
- Spread filling between cookies and roll edges in crushed candy canes.
Notes
Store in refrigerator up to 3 days.
Can be frozen up to 2 months.
Use parchment between layers when stacking.
All ingredients should be room temperature.
Nutrition
- Calories: 227
- Fat: 10 g
- Carbohydrates: 35 g
- Protein: 2 g