Tuesday, December 13, 2011

Mississippi Mud Sandwich Cookies

These are a chocolate lovers dream. I recently tried this recipe and was addicted at first bite. These "cookies" taste like two thin chewy brownies sandwiched with creamy marshmallow frosting covered in chocolate ganache. Enjoy these decadent desserts with a cold glass of milk.

Mississippi Mud Sandwich Cookies
Makes 20-25 Sandwiches

1 ½ cup semi-sweet chocolate chips
½ cup butter
1 cup sugar
2 large eggs
1 teaspoon vanilla
1 ½ cups flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups chopped walnuts
1/3 cup milk chocolate chips

Marshmallow Fluff:
3 egg whites 2 cups light corn syrup
¾ teaspoon salt
2 ½ cups powdered sugar
1 tablespoon pure vanilla extract

2 cups heavy cream
16 ounces of good quality semi-sweet chocolate (I used Ghiradelli chocolate)

1. Prepare the marshmallow frosting by mixing the egg whites, corn syrup and salt on high speed until it has doubled in volume. With the mixer on low, gradually add in the powdered sugar. Add in vanilla and mix to combine. Set aside.
2. In a double boiler, melt the semi sweet chocolate chips for the cookies and set aside.
3. In a mixer, beat the butter and sugar until light and fluffy. Add in one egg at a time and mix until blended together, scraping the sides of the bowl.

4. Mix in the vanilla and melted chocolate to butter mixture on medium speed.

5. Combine the flour, baking powder and salt and then add it gradually to the wet ingredients on low speed. Mix until combined. Stir in milk chocolate chips and walnuts.

6. On a baking sheet lined with parchment paper place 1 tbsp of dough for each cookie. Bake in a 350 degree oven for 10-12 mins. Let cool ( I like the make the cookies a day ahead of time and store in an air tight container)

7. Once the cookies are cool, spread the marshmallow frosting on one cookie and than top with another cookie to make a sandwich.

8. Place all the cookie sandwiches on a wire cooling rack with wax paper underneath.
9. On a stove top, cook the heavy cream over medium heat just until boiling point, remove from heat and add in chocolate. Stir until chocolate is melted. Let the mixture cool to room temperature.

10. Pour the chocolate ganache over each cookie, covering as much cookie as you can.

11. Sprinkle with walnuts while the ganache is still wet. Then, let the cookies dry at room temperature for 2 hours so the ganache can set.

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