Soft chocolate cake cookies sandwiched with peppermint buttercream and marshmallow filling, then rolled in crushed candy canes for holiday flair.

Units 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.

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1- Preheat oven to 350°F. Line baking sheets with parchment or silicone mats.

2- Whisk flour, cocoa powder, baking soda, and salt together.

3- Beat butter and brown sugar until fluffy, add egg and vanilla. Alternate adding flour mixture and buttermilk.

4- Scoop 2 teaspoons batter per cookie, bake 10 minutes until centers spring back.

5- Beat butter and sugar, add extracts and salt. Mix in marshmallow crème. Refrigerate 30 minutes.

6- Spread filling between cookies and roll edges in crushed candy canes.