Recipe of the Month: Hot Chocolate Sandwich Cookies


  • 1 c. (16 T.) butter, at room temperature
  • 1 c. brown sugar
  • 1/3 c. granulated sugar
  • 2 large eggs
  • 1 T. vanilla extract
  • 2 ½ c. all-purpose flour
  • 1/2 c. unsweetened cocoa powder
  • 1 T. cornstarch
  • 1 ½ tsp. baking soda
  • 1 tsp. kosher salt
  • 1/2 c. semisweet mini chocolate chips
  • 1/2 c. marshmallow bits
  • About 48-96 semisweet chocolate disks
  • 24 marshmallow stackers

1. Line 2 cookie sheets with silicone baking mats or parchment paper.
2. With an electric mixer, beat together the butter and sugars until fluffy well-combined, about 3-4 minutes.
3. Beat in eggs one at a times, scraping down the sides as needed.
4. Stir in vanilla until incorporated.
5. In a separate medium bowl, whisk together the flour, cocoa, cornstarch, baking soda, and salt.
6. Stir in flour mixture until just incorporated.
7. Stir in chocolate chips and marshmallow bits until just combined.
8. Cover. and refrigerate dough at least 3 hours (up to 24 hours). The longer you refrigerate it, the more the dough will hold its shape as it bakes. Ideally, plan for 8-24 hours.
9. Toward the end of the chilling time, preheat oven to 350 F.
10. Using a medium cookie scoop, drop scoops of dough onto prepared cookie sheet.
11. Bake for 7-9 minutes (don’t bake them any longer than 9 minutes).
12. Remove from oven, and let cool for 5-10 minutes on the cookie sheet.
13. Transfer to wire rack to finish cooling.
14. Once the cookies have cooled, place them flat side up on the cookie sheet.
15. Place 2-4 chocolate disks on half of the cookies.
16. Place a marshmallow on the other half of the cookies.
17. Return to the oven for 1- 1 ½ minutes, or until the chocolate begins to melt.
18. Put a marshmallow half with a chocolate half, and enjoy!

Recipe of the Month: Ginger Bread Pizzelle with Eggnog Buttercream Filling

Makes about 4 dozen
For the pizzelle:
2 cups minus 2 tbsp all-purpose flour
1 tbsp unsweetened cocoa powder
2 tsp baking powder
2 tsp ground ginger
1½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
½ tsp finely ground black pepper
¼ tsp salt
3 large eggs
½ cup granulated sugar
¼ cup molasses
1 tsp pure vanilla extract
1 stick (4 oz) unsalted butter, melted
For the filling:
½ cup milk
1 cup fine granulated sugar, divided
½ tsp freshly ground nutmeg
6 large egg yolks
3 ½ sticks (400 g) unsalted butter at room temperature
1 ½ tbsp dark rum
2 tsp pure vanilla extract (or 1 tsp vanilla + 1 tsp natural rum extract)
Make the pizzelle:
Sift the dry ingredients over a bowl. Set aside.
In another bowl, whisk the eggs and sugar to combine, then whisk in the molasses and vanilla extract. Whisk in the melted butter. Using a rubber spatula, fold in the flour mixture. Set the batter aside while preheating a pizzelle iron.
After the iron has been heating for a few minutes, open the cover and spray the top and bottom of the imprints with oil. Close the iron to finish heating.
Drop a tbsp of the batter just a bit further of the center of each imprint, close the cover, and bake the pizzelle until the steam stops coming out from between the plates.
Roll the pizzelles tightly around a wooden spoon’s handle while they are hot and pliable. While rolling the first cookie, keep another one on the grid. It is also easier to use two spoons instead of just one; leave the rolled pizzelle on the spoon’s handle while rolling another cookie. It speeds up the process. Cool pizzelle completely on a cooling rack before filling.
Make the buttercream, fill the cookies:
Combine the milk, half of the sugar, and nutmeg in a heavy saucepan and bring to a simmer.
Right before the cream is ready, in a medium bowl whisk the egg yolks and remaining sugar together until smooth. Gradually, in a very thin stream, add the hot milk, whisking constantly. Pour this mixture back into the saucepan and return to the stove. Stir constantly with a wooden spoon over medium-low heat until the custard thickens and coats the back of the spoon. Immediately strain the custard through the fine sieve into the bowl of the stand mixer. Beat the custard with the wire whip at medium speed until it is light and cool. It must be completely cool.
Replace the wire whip with the paddle attachment. Gradually, 2 tbsp at a time, beat in the softened butter at medium speed. When all of the butter has been incorporated, beat the buttercream vigorously for a minute on high speed to make it as light as possible. Reduce the speed to low and gradually add the rum and extract, then increase the speed and beat the buttercream for another minute until it’s light and creamy again.
Transfer half of the buttercream into a pastry bag fitted with a large plain or star tip. Don’t pack all buttercream in the bag at once. Holding the pizzelle, insert the piping tip as far inside as possible and squeeze some buttercream inside.
Once the cookies are filled, put them in the refrigerator for the buttercream to firm up. Keep the pizzelle in the fridge in an air-tight container. Bring to room temperature about 15 minutes prior serving