Chocolate & Peppermint Marshmallow Sandwich Cookies

For the cookie dough, in a medium bowl, whisk together flour, cocoa powder and salt.

In the bowl of a standing mixer, cream together butter and sugar until light and fluffy. Add the egg and mix until well combined. Once incorporated, slowly add in the dry ingredients ¼ cup at a time.

Wrap the dough tightly in plastic wrap and refrigerate for at least an hour.

When ready to roll-out cookies, preheat the oven to 350˚F. Dust a work surface with flour. Roll out the chilled dough to a ¼ inch thickness. Using a 2 ½-inch round cookie cutter, cut out 15 cookies, placing them on a parchment paper-lined baking sheet. Gather the dough scraps and roll out again to a ¼ inch thickness. Cut out 15 more cookies. Using a ½-inch round cookie cutter, cut out a hole in the center of 18 cookies.

Bake for 12 minutes. Let cool.

For the marshmallow filling, in a medium glass bowl, whisk together egg whites, sugar, cream of tartar, and salt. Place the bowl over a pot of simmering water and let the mixture cook, whisking occasionally, for 10 minutes or until the sugar dissolves. Pour the warm mixture into the bowl of a stand mixer fitted with a whisk attachment and whip on high for 10 minutes or until fluffy, white and cool. Add peppermint extract and stir to combine; taste and add more extract, if needed. Transfer to a piping bag.

Dust the tops of the 18 cookies that have a hole in them with confectioners’ sugar. Flip the other 18 cookies over so the bottom is facing up. Pipe a layer of filling onto the cookies and place the sugared cookie on top to make a sandwich. Repeat remaining cookies and filling.

Store in an airtight container at room temperature.