In the spirit of the holidays, we put a peppermint twist on a childhood favorite. Two mint chocolate cookie cakes are sandwiched together with a classic marshmallow creme filling. Roll the sides in crushed peppermint candies for extra crunch and seasonal fun. Don’t forget to refrigerate the filling before piping onto the cakes for less mess and easy eating.
Quick Info
⏱️ 30 min • 🍽️ 10 servings • ⭐ 86%
Tags
[North American] • [Under 30 Minutes] • [Desserts] • [Under 45 Minutes] • [Under 1 Hour]
Ingredients
- 2¼ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon espresso powder (optional)
- ½ cup (1 stick) unsalted butter, room temperature
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon peppermint extract
- 1 cup whole milk, room temperature
- ½ cup (1 stick) unsalted butter, room temperature
- 14 ounces marshmallow creme
- 2½ cups powdered sugar, plus more as needed
- ¼ teaspoon kosher salt
- 40 peppermint candies, crushed
Instructions Preview
- Preheat the oven to 350°F (180°C). Line 2 …
- Make the cakes: In a medium bowl, whisk to…
- In a large bowl, cream together the butter…
…and 9 more steps
Recipe by: Betsy Carter, Karlee Rotoly, Amanda Berrill • From: Tasty
