Shortbread cookies sandwiched with marshmallow filling and covered in a generous rich chocolate coating.
You know it’s been a long time since you blogged a recipe when you barely remember how to use your camera! Things have been busy and I’ve been occupied with life in our new house and my favorite boy over the last few months.
My favorite kitchen helper
However, I knew it was time to come out of my blogging hibernation when I received Christina’s beautiful new book in the mail. Sweet & Simple: Dessert for Two is her latest (third!!!!!) cookbook and I think my favorite so far. Christina’s been a friend of mine for years and I’ve always enjoyed baking recipes from her site, but this cookbook really takes the cake (sorry). The photos are beautiful and I basically want to bake everything (um, Doughnut Gooey Butter Cake anyone?!) in it.
L tasted the cookies before and after dipping in chocolate, he approved both times
And while you know I love making huge batch desserts, I’ve found that small batch-baking is one of the best ways to get in the kitchen with L. He loves cooking and baking with me, but most of all, he loves eating his sweets (it runs in our DNA). We can make a recipe for two that is just the right size for us to share (maybe saving a bite for Daddy). It keeps my child from turning into too much of a sugar maniac on a regular basis (that’s what birthdays are for).
As for these cookies, I highly recommend them. Aside from my toddler wanting to eat the whole batch, we made some to share with some new friends over brunch and I think we’ve now solidified the relationship. No shame in buying friends with cookies over here!
- 57g (4 tablespoons) unsalted butter, softened
- 40g (1/4 cup) powdered sugar
- 5 milliliters (1 tablespoon) honey
- 2 milliliters (1/2 teaspoon) vanilla extract
- 1g (1/4 teaspoon) fine sea salt
- 66g (1/2 cup) all-purpose flour, plus additional for rolling
- 24g (1/4 cup) marshmallow fluff
- 170g (1 cup) semi-sweet chocolate chips
- 15 milliliters (1 tablespoon) coconut oil
- In a medium-sized bowl with an electric mixer, combine butter, sugar, honey and vanilla on medium speed until light and fluffy
- Add flour and salt, beat on low just until combined
- Chill dough in refrigerator for about thirty minutes
- While dough is chilling, pre-heat oven to 350 degrees and line a baking sheet with parchment paper
- When dough is ready, heavily flour a clean counter or board
- (I taped some parchment paper to the counter to manage the extra mess of baking with a two-year old); Use your fingers or a rolling pin to press the dough into a six-inch square; add flour to prevent sticking if needed
- Use a two-inch wide biscuit cutter to cut twelve circles from the dough and place on prepared baking sheet
- Bake for ~10 minutes or until edges turn golden brown; allow cookies to cool completely on baking sheet
- Once cookies are cooled, line a large plate with parchment or wax paper and set aside
- Melt the chocolate chips and oil in a double boiler (or microwave at fifty percent power,stirring every thirty seconds until melted)
- Turn half of cookies over and spread a thin layer of fluff on top of them; press remaining cookies down to make sandwiches;
- Dunk sandwiches into melted chocolate and place on prepared plate; chill in fridge for a few minutes before serving
I also doubled the recipe with no problem
Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.
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