Hot Chocolate Sugar Cookie Sandwiches Recipes

Steps:

• For the cookies: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter together until fluffy. Add the eggs, one at a time, until the mixture is smooth. Scrape down the sides of the bowl, and mix in the orange zest. Sift the flour, baking powder and salt together, and add to the butter mixture, mixing until just combined. Wrap the dough in plastic wrap, and refrigerate for 30 minutes.
• Roll the dough to 1/4-inch thick and cut out cookies with a cookie cutter (about 20 large cookies). Place the cookies on the prepared baking sheet, and sprinkle the tops with sugar. Bake just until the edges start to brown, 8 to 14 minutes, depending on the size of the cookies. Cool the cookies completely.
• For the ganache: Place the chocolate in a medium bowl. Bring the heavy cream to a boil and pour over the chocolate to melt. Stir until shiny and smooth, then add rum to taste. Mix until incorporated, and then rest the ganache until firm. Transfer to a piping bag and pipe the ganache onto half of the cookies. Press the second half of the cookies onto the ganache-covered cookies to make cookie sandwiches.

Steps:

• Process the sugar in a food processor until finely ground. Add the flour, hot chocolate mix, salt and baking powder, and pulse just to combine. Add the butter, and pulse until it is all incorporated into the flour and the mixture has a sandy texture. Add the eggs and vanilla, and pulse until the mixture comes together in big clumps.
• Turn the dough out onto a clean work surface, and knead a few times to form a ball. Divide the dough in half, and roll each half into a log about 8 by 1 1/2 inches. Roll each log up in a piece of parchment, and tightly twist the ends. Freeze until firm, about 2 hours up to 1 month.
• Position oven racks in the top and lower thirds of the oven, and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Cut 1 log into 1/4-inch-thick slices (you should get about 24). Arrange 12 slices on each prepared baking sheet, and bake until the cookies lose their sheen and stay together when lifted with a metal spatula, about 12 minutes. Let cool on the baking sheet until firm enough to transfer to a rack to cool completely. Repeat with the remaining log of dough.
• Arrange 24 of the cookies, bottom-side up, on a baking sheet. Put a marshmallow half in the center of each. Bake until the marshmallows puff up and are hot. Gently press 1 of the remaining 24 cookies on top of each marshmallow to form sandwiches. Let the marshmallow centers cool while the cookies are on the baking sheet.
• Microwave the chocolate and honey in a microwave-safe bowl in 30-second increments, stirring in between, until completely smooth. Use the back of a spoon or a small offset spatula to spread some of the icing on top of each sandwich. Store for up to 2 days at room temperature in an airtight container.

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa mix, baking cocoa, salt, baking soda and baking powder; gradually beat into creamed mixture. Gently stir in marshmallow bits and chocolate chips., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 10-12 minutes. Remove to wire racks to cool completely.