If you love Rocky Road ice cream, wait until you try these chocolatey, marshmallowy treats. They are unusual and easy, a great combination, and the chocolate drizzle adds a whimsical final touch. For a personalized cookie, write chocolate initials on each sandwich.
- For the Cookies:
- 2 ounces semisweet chocolate, chopped
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- For the Filling:
- Two 3-ounce packages cream cheese, softened
- One 7-ounce jar marshmallow cream
- 1/2 cup finely chopped walnuts or pecans
- For the Chocolate Drizzle:
- 1/2 cup semisweet chocolate pieces or 3 ounces white chocolate, chopped
- 1 teaspoon vegetable shortening
FOR THE COOKIES:
Stir the chocolate in a small, heavy saucepan over low heat until melted. Set aside. Using electric mixer, beat the butter in a large bowl until fluffy. Beat in the sugar and baking powder. Beat in the melted chocolate, egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Shape the dough into two 7-inch-long logs. Wrap with plastic. Chill the dough until firm, about 2 hours.
Preheat the oven to 375 degrees F.
Cut the dough logs crosswise into 1/4-inch-thick slices. Place the slices 2 inches apart on cookie sheets. Bake until the edges of the cookies are firm and the bottoms are lightly browned, about 10 minutes. Transfer the cookies to a rack and cool.
FOR THE FILLING:
Using an electric mixer, beat the cream cheese and marshmallow cream in large bowl until well blended. Stir in the walnuts, pecans or peanuts. Spread the filling over half the cookies, about 2 teaspoons per cookie; top with the remaining cookies to form sandwiches.
FOR THE CHOCOLATE DRIZZLE:
Stir the chocolate and shortening in a small, heavy saucepan over low heat until melted. Drizzle over the cookies. Cover and refrigerate.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
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