A Perfect Holiday Mashup with Stuffed Puffs Marshmallows: Peppermint Bark S'mores Sandwich Cookies #HolidayCookies #smores #peppermintbark #easybake #peppermint

The one-week countdown to Christmas is officially ON! I totally get that the holidays this year are just...different. I'm definitely cooking and baking fewer goodies than usual due to the current COVID stay-home recommendations. However, I just had to do a little festive baking featuring my my favorite holiday flavor: peppermint! Today, I'm teaming with my friends at Stuffed Puffs to feature their seasonal Chocolate Peppermint Bark marshmallows in a simple-t0-make cookie. These limited-edition Stuffed Puffs feature a chocolate marshmallow...and a pink peppermint filling. They're great on their own...but they're a key component of my Peppermint Bark S'mores Sandwich Cookies! These Santa-approved cookies start with a base of refrigerate sugar cookie dough. S'mores-inspired mix ins are added to the cookie dough before baking.

Finally, a warm Chocolate Peppermin6 Bark Stuffed Puff is smashed between two freshly baked cookies for an ultimate sandwich cookie! Wait until you see how easy these cookies are to whip up...

Peppermint Bark S'mores Sandwich Cookies

a Weekend Gourmet original

Ingredients (makes 12 sandwich cookies):

• 16.5-ounce log refrigerated cookie dough
• 12 Stuffed Puffs Chocolate Peppermint Bark marshmallows
• 1/2 cup crushed peppermint candies
• 1/2 cup white chocolate chips
• 1/2 cup semisweet chocolate chips
• 1/2 coarsely crushed graham crackers

Directions:

Step 1: Remove the sugar cookie dough from its wrapper, break into two pieces, and place in a large mixing bowl. Let the dough rest for 30-45 minutes to soften a bit. Preheat oven to 375℉ and line two baking sheets with parchment. Add the crushed peppermint, white and semisweet chips, and graham cracker crumbs to the bowl. Mix with a sturdy spoon until all ingredients are completely mixed.

Step 2: Use a cookie scoop to make 24 evenly sized portions of cookie dough. Then roll each piece of dough into a ball. Finally, place 12 cookie dough balls on each parchment-lined baking sheet.

Step 3: Bake the cookies for 8-10 minutes, until just golden around the edges. Remove both pans from the oven and let the cookies rest for 2-4 minutes. Then, flip half of the cookies over on each pan and top with a Stuffed Puff Chocolate Peppermint Bark marshmallow. Place the baking pans back in the oven for an another 3 minutes to warm the marshmallows. Place the other half of the cookies on top of the cookies with the marshmallows.

As this video shows, carefully press down on the top cookies to sandwich the cookies and gooey marshmallows together. Let the sandwich cookies cool for about five minutes before serving.

Step 4: To serve, arrange the sandwich cookies on a pretty holiday plate. I like to garnish with mini candy canes and serve ice-cold milk on the side. Imagine Santa's delight to find this festive snack setup when he arrives on Christmas Eve!!

These cookies taste exactly like a mashup of peppermint bark and s'mores! They're also a perfect baking project for any kids in your house...they can add the mix ins to the cookie dough and help shape the dough into balls. These cookies are particularly delicious when the cookies are warm and the marshmallows gooey. But? They're also excellent at room temperature...and they reheat nicely after 10-15 seconds in the microwave.