Brown Butter Salted Caramel Chocolate Chunk Cookies


 
Brown Butter Salted Caramel Chocolate Chunk Cookies. Regular pantry staples are elevated to another level to give this cookie a 'fancy with only a little more effort' vibe. Brown butter is stirred in with toasty muscovado sugar to form a perfect cookie dough, and then hard caramel shards and chocolate chunks are folded in to give the perfect amount of chocolate and caramel per bite. Finished with flaky sea salt, this is a super easy yet satisfying baking recipe. #saltedcaramelcookie #chocolatechunkcookie #brownbutter
Brown Butter Salted Caramel Chocolate Chunk Cookies. Regular pantry staples are elevated to another level to give this cookie a 'fancy with only a little more effort' vibe. Brown butter is stirred in with toasty muscovado sugar to form a perfect cookie dough, and then hard caramel shards and chocolate chunks are folded in to give the perfect amount of chocolate and caramel per bite. Finished with flaky sea salt, this is a super easy yet satisfying baking recipe. #saltedcaramelcookie #chocolatechunkcookie #brownbutter
Brown Butter Salted Caramel Chocolate Chunk Cookies. Regular pantry staples are elevated to another level to give this cookie a 'fancy with only a little more effort' vibe. Brown butter is stirred in with toasty muscovado sugar to form a perfect cookie dough, and then hard caramel shards and chocolate chunks are folded in to give the perfect amount of chocolate and caramel per bite. Finished with flaky sea salt, this is a super easy yet satisfying baking recipe. #saltedcaramelcookie #chocolatechunkcookie #brownbutter
Brown Butter Salted Caramel Chocolate Chunk Cookies. Regular pantry staples are elevated to another level to give this cookie a 'fancy with only a little more effort' vibe. Brown butter is stirred in with toasty muscovado sugar to form a perfect cookie dough, and then hard caramel shards and chocolate chunks are folded in to give the perfect amount of chocolate and caramel per bite. Finished with flaky sea salt, this is a super easy yet satisfying baking recipe. #saltedcaramelcookie #chocolatechunkcookie #brownbutter
Brown Butter Salted Caramel Chocolate Chunk Cookies. Regular pantry staples are elevated to another level to give this cookie a 'fancy with only a little more effort' vibe. Brown butter is stirred in with toasty muscovado sugar to form a perfect cookie dough, and then hard caramel shards and chocolate chunks are folded in to give the perfect amount of chocolate and caramel per bite. Finished with flaky sea salt, this is a super easy yet satisfying baking recipe. #saltedcaramelcookie #chocolatechunkcookie #brownbutter
Brown Butter Salted Caramel Chocolate Chunk Cookies. Regular pantry staples are elevated to another level to give this cookie a 'fancy with only a little more effort' vibe. Brown butter is stirred in with toasty muscovado sugar to form a perfect cookie dough, and then hard caramel shards and chocolate chunks are folded in to give the perfect amount of chocolate and caramel per bite. Finished with flaky sea salt, this is a super easy yet satisfying baking recipe. #saltedcaramelcookie #chocolatechunkcookie #brownbutter
Brown Butter Salted Caramel Chocolate Chunk Cookies. Regular pantry staples are elevated to another level to give this cookie a 'fancy with only a little more effort' vibe. Brown butter is stirred in with toasty muscovado sugar to form a perfect cookie dough, and then hard caramel shards and chocolate chunks are folded in to give the perfect amount of chocolate and caramel per bite. Finished with flaky sea salt, this is a super easy yet satisfying baking recipe. #saltedcaramelcookie #chocolatechunkcookie #brownbutter
Brown Butter Salted Caramel Chocolate Chunk Cookies. Regular pantry staples are elevated to another level to give this cookie a 'fancy with only a little more effort' vibe. Brown butter is stirred in with toasty muscovado sugar to form a perfect cookie dough, and then hard caramel shards and chocolate chunks are folded in to give the perfect amount of chocolate and caramel per bite. Finished with flaky sea salt, this is a super easy yet satisfying baking recipe. #saltedcaramelcookie #chocolatechunkcookie #brownbutter
Brown Butter Salted Caramel Chocolate Chunk Cookies. Regular pantry staples are elevated to another level to give this cookie a 'fancy with only a little more effort' vibe. Brown butter is stirred in with toasty muscovado sugar to form a perfect cookie dough, and then hard caramel shards and chocolate chunks are folded in to give the perfect amount of chocolate and caramel per bite. Finished with flaky sea salt, this is a super easy yet satisfying baking recipe. #saltedcaramelcookie #chocolatechunkcookie #brownbutter
Brown Butter Salted Caramel Chocolate Chunk Cookies. Regular pantry staples are elevated to another level to give this cookie a 'fancy with only a little more effort' vibe. Brown butter is stirred in with toasty muscovado sugar to form a perfect cookie dough, and then hard caramel shards and chocolate chunks are folded in to give the perfect amount of chocolate and caramel per bite. Finished with flaky sea salt, this is a super easy yet satisfying baking recipe. #saltedcaramelcookie #chocolatechunkcookie #brownbutter

Earlier this year, I spent a long time recipe testing to come up with what I consider to be my perfect chocolate chip cookie. I took a couple of different ‘fomocookie’ recipes, took what I liked from each, then tweaked and tweaked and tweaked until I found something that I considered to be perfect. I have since learnt, that while that one recipe IS perfect (to me, anyway), there are a whole bunch of iterations of chocolate chip cookies that are also perfect. Changing up the fats used (such as subbing olive oil), adding mix-ins, and browning the butter, along with playing around with the egg, sugar, flour and leavening agent ratios, all can give you variations on a perfect cookie. And today, I learnt that browning the butter, and stirring in chunks of salted caramel into a chocolate chunk filled cookie mixture, also yield a very, very perfect cookie.

I have teamed up with Sunspire and The Feedfeed to bring you this take on a classic chocolate chip cookie. I wanted something elevated, and a little fancy, but not something that required crazy ingredients that would leave you with a nearly full bag of something weird in your cupboard for the next year - the kind of fancy you could achieve with pantry staples. Like when you wear jeans around the house instead of yoga pants kind of fancy. You’ve made a little effort, but didn’t have to go out of your way to achieve it. Just me? Thought so.

I achieved this little bit of fancy by taking ingredients that are already in cookies, and elevating them slightly. I browned the butter, which adds a beautiful toasty note to the cookies, and complimented it with muscovado sugar in the dough. I then made a quick hard caramel, let it set, then bashed it up into chunks. The caramel chunks were stirred through the mixture, along with some Sunspire 44% Chocolate Chunks - the chocolate is beautiful and smooth, and one bag is the perfect size for a batch of cookies! The caramel is the ultimate bestie for the chocolate chunks - it is chewy and crunchy, adding texture alongside the smooth taste of the chocolate.

These cookies really don’t take a huge amount of extra work, but the few extra steps really do make a huge difference. I also did a bunch of tests and found that the dough can be baked off without a resting period, which means cookies in an instant. The best.

A few wee tips:

  • I have posted the recipe here in grams because that is how I tested it - lots of people don’t realise, but as little as 50g of flour makes a huge amount of difference when it comes to the texture of your cookie, so weighing your ingredients removes the margin of error that comes with measuring by volume. That, and there are far less dishes to do! I would rather you spend $10 on a scale than on ingredients for a cookie that didn’t work out because you didn’t measure your ingredients properly.

  • Don’t be intimidated by the extra steps of browning the butter and making the caramel. They don’t add a huge amount more time, and you can make the caramel while the brown butter cools!

  • I like to chop my chocolate so that you have both shards and chunks. You can also use a baking bar here and chop it roughly using a sharp knife (Sunspire also does a great one).

  • This recipe does make quite a few cookies (never a bad thing), but if you would like to bake some later, you can roll the dough into balls, place on a lined sheet tray, then freeze until solid before transferring to an airtight bag in the freezer. Add a minute or two onto the bake time to account for the frozen dough.

 

 

Brown Butter Salted Caramel Chocolate Chunk Cookies

- Makes about 30 cookies -

225g unsalted butter, straight from the fridge
200g granulated sugar (for the caramel)
150g muscovado sugar
60g dark brown sugar
100g granulated sugar
2 eggs, at room temperature
1 tsp vanilla bean paste or vanilla extract
330g all-purpose flour
¾ tsp baking powder
¾ tsp baking soda
1 tsp kosher salt
255g (One Bag) Sunspire 44% chocolate chunks
Flaky Sea Salt for Finishing

 

- PROCESS -

Preheat the oven to 350˚f / 180˚c. Line 3-4 baking trays with parchment paper.

Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes. Transfer the brown butter to the bowl of a stand mixer to cool slightly.

While the butter is cooling, make the caramel - place the 200g granulated sugar into a medium saucepan and place over medium heat. Place a silicone mat on a heat resistant surface (I use my counter) or onto a baking tray, and have nearby.

Place the sugar in a medium saucepan, and place over medium heat. Heat the sugar, stirring occasionally with a whisk, until all of the sugar has melted (the sugar will clump as you heat, but continue to stir - it will soon smooth out). Continue to cook the caramel until it is amber in colour and just beginning to smoke slightly. Immediately pour onto the prepared silicone mat, and leave to cool while you prepare the cookie dough.

Place the bowl of the stand mixer with the brown butter onto the mixer, and fit with the paddle attachment. Mix the brown butter, muscovado sugar, dark brown sugar, and second measure of granulated sugar on medium speed until combined. Add the eggs one at a time, followed by the vanilla, then increase the mixer speed to high and beat for 2-3 minutes, until the mixture has lightened in colour and thickened.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer off, add to the mixing bowl, then mix on low until just combined. Remove the bowl from the mixer and finish the incorporation of the dry ingredients by hand if needed - scrape down the bowl and ensure that all the mixture at the bottom of the bowl is fully incorporated.

Roughly chop half of the Sunspire chocolate chunks using a sharp knife to give some variation in chocolate size, and add to the mixing bowl along with the unchopped half. Carefully peel the caramel sheet off the silicone mat, and place onto the chopping board. Using a sharp knife, cut into chunks ½” to ¾” or smaller in size - there will be some small shards, and larger pieces. Use caution as the shards will be sharp. Add the caramel shards to the bowl along with the chocolate, and mix briefly to combine.

Using a two tablespoon scoop, place level scoop fulls of dough onto the prepared baking trays - 8 per tray works well for me, but I like to start with 6 just to make sure there will be enough space. Roll each into a ball and arrange on the trays, leaving ample room for spreading.

Bake the trays one at a time for 11-12 minutes, or until the cookies are puffed up and set around the edges. Remember that they will continue to cook a little once you remove them from the oven. If the cookies have lost their round shape a little in the oven due to the caramel, you can use a round cookie cutter slightly larger than the cookie to nudge it back into a circular shape. Sprinkle each cookie with coarse sea salt, then cool on the tray for 10 minutes before transferring to a wire rack to cool completely.

Repeat the baking process with the remaining cookies. Store leftovers in an airtight container at room temperature.

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Brown Butter Salted Caramel Chocolate Chunk Cookies. Regular pantry staples are elevated to another level to give this cookie a 'fancy with only a little more effort' vibe. Brown butter is stirred in with toasty muscovado sugar to form a perfect cookie dough, and then hard caramel shards and chocolate chunks are folded in to give the perfect amount of chocolate and caramel per bite. Finished with flaky sea salt, this is a super easy yet satisfying baking recipe. #saltedcaramelcookie #chocolatechunkcookie #brownbutter

Thank you so much to Sunspire and the Feedfeed for sponsoring this post! All opinions are my own.

Peppermint S'mores with Chocolate Graham Crackers


 
Peppermint S'mores with Chocolate Graham Crackers from Cloudy Kitchen. Puffy peppermint marshmallows are dipped in chocolate and rolled in candy canes, before being sandwiched between two chocolate graham crackers. A christmas twist on a holiday favourite
Peppermint S'mores with Chocolate Graham Crackers from Cloudy Kitchen. Puffy peppermint marshmallows are dipped in chocolate and rolled in candy canes, before being sandwiched between two chocolate graham crackers. A christmas twist on a holiday favourite
Peppermint S'mores with Chocolate Graham Crackers from Cloudy Kitchen. Puffy peppermint marshmallows are dipped in chocolate and rolled in candy canes, before being sandwiched between two chocolate graham crackers. A christmas twist on a holiday favourite
Peppermint S'mores with Chocolate Graham Crackers from Cloudy Kitchen. Puffy peppermint marshmallows are dipped in chocolate and rolled in candy canes, before being sandwiched between two chocolate graham crackers. A christmas twist on a holiday favourite

Oooooh there's one week to go until Christmas! Have you done all your planning? / is there any planning to do? We looked into flying back to New Zealand for the holidays, but quickly stopped looking once I saw how much the tickets were, so we are going to Jill's for both Christmas eve and Christmas day this year, which I am so looking forward to! Last year's Christmas eve dinner was the first time we ever went to her place, and now it's been a whole year and I've wormed my way into the family. Lady deserves a medal ;)

It almost doesn't feel like the holidays though. Yes It's snowed three times in the last four days, and yes Manhattan has their giant baubles and huge tree up, but aside from that it's kind of a weird feeling. I had a momentary window of holiday excitement when I made a wreath at a cookie swap yesterday, but apart from that it's very non-christmas around here and all holy-shit-it's-stressful-gotta-get-all-the-work-done.

So, I have this week to pull my head in. It's a week to go, and I thought what better way to lead up to the week than sharing a week full of recipes that to me, mean christmas. Or at least taste like Christmas. For us, because Christmas is in the summer, nothing really is very cozy and cookie-swappie, but I am determined to embrace that fully this year. I just pulled my Great Grandmother's christmas cake out of the oven, so the week is off to a great start - i'll be sharing the recipe for that over on Bake From Scratch later this week!

The best way to start is by sharing a recipe that I am super proud of - this was not only my first recipe ever in print, but it was the cover girl on a Magazine! Earlier this year, I worked on a co-branded issue of Bake from Scratch, who, along with The Feedfeed, produced an epic holiday cookie issue, filled with all of the cookies from all of the bloggers! You can still purchase a copy of the issue via this link

I brought a Peppermint S'more with a Chocolate Graham Cracker to the party! I started with a simple chocolate graham cracker, which I sandwiched with a peppermint mallow, which had been dipped in chocolate and sprinkled with crushed candy canes. You can't get more Christmas than that. These would make the perfect holiday baking project, or a little secret weapon to have up your sleeve to win brownie points at a holiday cookie swap. Grab a copy of the magazine if you don't already have it - I have so many of the recipes bookmarked to make, they would be perfect year round. Thank you so much to Bake from Scratch and the Feedfeed for including me!

A few wee tips:

  • As with all marshies, a sugar thermometer and a scale are going to be your friends here.

  • Measure the size of your graham crackers before you cut the marshmallow - they may change shape a little in the oven.

  • Sometimes if i'm feeling extra fancy, I use a microplane to file down the edges of the graham crackers so that they are smooth

  • I usually prep the marshmallows first and then make the grahams while they are curing!

  • Prepare your baking dish and the tools you need before you begin to whip the marshmallow - things will move quickly once it is ready, and you want to get it into the tin as quickly as possible.

  • These can be made ahead - store the grahams and the marshmallows separate, and assemble before you eat for minimum risk of sogginess.

 

 

Peppermint S'mores with Chocolate Graham Crackers

- Makes approximately 20 S'mores -

Peppermint Marshmallows
1/2 cup (60 g) powdered sugar
1/2 cup (60 g) Cornstarch
28 grams (4 sachets) gelatine
152 g cold water
207g light corn syrup
152 g water
535 g sugar
1 Tbsp vanilla paste, or the seeds of 1 vanilla bean
1 tsp (4 g) peppermint essence
250 g good quality dark chocolate, melted
125 g candy canes, finely crushed in a food processor or blender

Chocolate Graham Crackers
1/3 cup plus 2 Tbsp (110 g) whole milk
1/4 cup (100 g) liquid honey
1 tsp (4 g) vanilla essence
1 cup (130 g) Whole wheat flour
1 3/4 cups (220 g) all-purpose flour
½ cup (45 g) cocoa
1 tsp (5 g) Baking soda
1/2 tsp kosher salt
3/4 cup (150g) packed brown sugar
7 Tbsp (100g) cold unsalted butter, cut into chunks

 

- PROCESS -

PEPPERMINT MARSHMALLOWS

Grease a 9" x 13" baking tin with neutral oil or butter. Combine the powdered sugar and cornstarch and set aside. (This will be used to dust the marshmallows while they cure and as you cut them)

In the bowl of a stand mixer fitted with the whisk attachment, combine the first measure of cold water, and gelatine. Mix well with a fork, and leave to bloom while you prepare the sugar syrup.

In a medium pot, combine the water, corn syrup, vanilla, and sugar. Heat over medium to high heat, stirring occasionally. Heat until the syrup reaches 240˚f (120˚c) then remove from the heat and leave to cool to 210˚f  (100˚c).

Turn the mixer on to medium, and mix for a few seconds to help break up the bloomed gelatin. With the mixer running, VERY carefully pour the hot sugar syrup into the mixer. Turn the speed up to high, and whip for 5-7 minutes, until the marshmallow has doubled in volume, has turned white, and holds somewhat of a peak when you stop the mixer and lift out the whisk. Add the peppermint extract and whip for a further 30 seconds.

Working quickly, scrape the marshmallow into the prepared tin using a lightly oiled rubber spatula. Smooth the surface using an oiled offset spatula, or back of a spoon. Use wet fingers to help the smoothing process if needed. Dust liberally with the prepared corn starch and powdered sugar mix. Allow to cure for 3-4 hours.

Carefully turn the marshmallow out onto a board, and dust the entire surface with the powdered sugar and cornstarch mix. Using a sharp knife dusted with the cornstarch mix, cut into 2" x 3" pieces (or the same size as you have made your crackers). Lightly dust the cut surfaces of the marshmallow with the marshmallow dust to help avoid them sticking together.

Line a baking sheet with parchment paper. Dip half of the marshmallow into the melted chocolate, and sprinkle with the crushed candy canes. Place onto the baking sheet, and place briefly in the fridge until set.

CHOCOLATE GRAHAM CRACKERS

Combine the milk, honey and vanilla in a small jug.

In the bowl of a food processor, add the whole wheat flour, all-purpose flour, cocoa, baking soda, salt, and brown sugar. Pulse briefly to combine.

Add the butter to the food processor, and pulse until the mixture has a crumbly texture. Slowly add the milk and honey mixture, pulsing to combine. Continue to pulse until a dough comes together that balls around the blade of a food processor.

Turn the dough out onto a piece of plastic wrap, and divide in two. Wrap up one half of the dough while you work with the second half.

Roll the first half of the dough out between two sheets of parchment paper, until it is very thin, approximately 1/8 inch, or 3mm (Roll thinner than you think, as the crackers will rise in the oven). Place the dough, still between the parchment sheets, on a baking tray, and transfer to the freezer. Repeat with the second half of the dough. Freeze for 1 hour.

Preheat the oven to 350˚f  (180˚c). Remove the first sheet of dough from the freezer, and peel off the top layer of parchment. Using a ruler and a pastry wheel or knife, cut the cookies into a grid of 2" x 3" rectangles, either re-rolling scraps, or leaving them in place (they make great snacks!) Leave the dough as one piece rather than separating the cookies - you will do this once they come out of the oven. Cut the second portion of the dough while the first bakes, and store in the freezer until ready to bake.

Transfer the cut dough, on the parchment, to a baking tray. Bake for approximately 20 minutes, or until the cookies are lightly puffed and set. Remove from the oven, leave to sit for 5 minutes, then go over the cut lines with a pastry wheel or sharp knife. Leave to cool on the tray completely before breaking into individual crackers. Repeat with the second tray.

ASSEMBLY

To assemble, place a Peppermint Marshmallow between two graham crackers. Serve immediately. Store any extra crackers and marshmallows separately, and assemble just before eating. Undipped marshmallows can be stored in an airtight container, dipped marshmallows need to be stored in the fridge.

Peppermint S'mores with Chocolate Graham Crackers from Cloudy Kitchen. Puffy peppermint marshmallows are dipped in chocolate and rolled in candy canes, before being sandwiched between two chocolate graham crackers. A christmas twist on a holiday favourite

Vanilla Sandwich Cookie with Vanilla bean Marshmallow and Dark Chocolate Ganache


 
Vanilla Sandwich Cookie with Vanilla bean Marshmallow and Dark Chocolate Ganache. The perfect Holiday cookie.
Vanilla Sandwich Cookie with Vanilla bean Marshmallow and Dark Chocolate Ganache. The perfect Holiday cookie.
Vanilla Sandwich Cookie with Vanilla bean Marshmallow and Dark Chocolate Ganache. The perfect Holiday cookie.
Vanilla Sandwich Cookie with Vanilla bean Marshmallow and Dark Chocolate Ganache. The perfect Holiday cookie.
Vanilla Sandwich Cookie with Vanilla bean Marshmallow and Dark Chocolate Ganache. The perfect Holiday cookie.
Vanilla Sandwich Cookie with Vanilla bean Marshmallow and Dark Chocolate Ganache. The perfect Holiday cookie.
Vanilla Sandwich Cookie with Vanilla bean Marshmallow and Dark Chocolate Ganache. The perfect Holiday cookie.
Vanilla Sandwich Cookie with Vanilla bean Marshmallow and Dark Chocolate Ganache. The perfect Holiday cookie.
Vanilla Sandwich Cookie with Vanilla bean Marshmallow and Dark Chocolate Ganache. The perfect Holiday cookie.

I have an obsession with marshmallow. And I'm not sure why. Somehow it makes its way into lots of things that I make - on top of tarts, inside s'mores, and of course into hot chocolates. I only made it for the first time a year or so ago, and have been hooked ever since. There's something about adding hot syrup to the mixer, and coming back in five minutes to a pillowy cloud of magic. Just as amazing cured and torched as it is straight off the mixer. Anything I make with Jill also has a high possibility of having marshmallow added to it - not only is it fun to make, but it adds another dimension and texture that you can't get from a buttercream filling. 

So when Feedfeed and Bob's Red Mill asked us to come up with a holiday cookie, I instantly knew it was going to include a marshmallow component. We started with a chewy sugar cookie - not too sweet, and rolled in sugar to give the outside the perfect crunch. Once they were baked off, we piped a fluffy ring of vanilla bean marshmallow onto the cookies, then added a blob of silky dark chocolate ganache in the centre. We then sandwiched them with a second cookie, drizzled them in white chocolate, and finished off with a heavy dose of snowy sprinkles. The result was the perfect take on a s'more - each component delicious enough to stand alone, but incredible once they were all married together. Quite possibly some of our best work ever - this one is going to be a favourite for a very, very long time Happy Holiday baking! 

A few wee tips:

  • The recipe here is in grams. The amount of flour used will change the amount that the cookies spread dramatically, and depending on the way you scoop flour your cup measurement can vary but up to 20g, so to ensure accuracy, use a scale to weigh if possible.

  • If you don't want to make the marshmallow or the ganache, the cookies are perfect just on their own. Feel free to make them a little larger, but make sure you leave room for spreading and adjust the cooking time accordingly.

  • I bake the cookies one tray at a time - with 11 on each tray, I get about five trays worth. The cookies will come out of the oven very puffy, but will start to sink down and crackle as they cool.

  • Prepare everything you need for making the marshmallow before you start the process. Pair up the cookies and lay them out, fit a piping bag with a tip, and grease a small pan to have to put the extra marshmallow in (you will likely have a little). Once the marshmallow is done, it's all go to get it into the bag and piped before it sets too much

  • Make the ganache just before you start the marshmallow, and leave to cool a little in the piping bag before you use. It should be thick enough that you can use it soon after making. I like to use a kitchen clip just above the nozzle to help keep everything sealed off until I am ready to go.

  • Get yourself a couple of french star tips - they are my secret weapon!

 

 

Vanilla Sandwich Cookie with Vanilla Bean Marshmallow and Dark Chocolate Ganache

- Makes about 25 Sandwich cookies -

Vanilla Sugar Cookie
226g (2 sticks) unsalted butter, at room temperature
300g (1 ½ cups) granulated sugar, plus more for rolling
1 egg, at room temperature
1 tsp vanilla bean paste
300g (2 cups) Bob's Red Mill All-purpose Flour
½ tsp baking soda
1 tsp salt

Vanilla Bean Marshmallow
14g (2 packets) powdered gelatine
76g cold water
103g liquid honey
76g water
265g sugar
1 tsp vanilla
pinch of salt

Dark Chocolate Ganache
250g dark chocolate (approx 70% cocoa solids)
15g (1 tbsp) unsalted butter, at room temperature
125g heavy cream

To Decorate
Melted White Chocolate
Sprinkles of your choice

- PROCESS -

VANILLA BEAN SUGAR COOKIE

Preheat the oven to 350˚f /180˚c. Line two baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until it is light and fluffy, approximately 5 minutes. Add the egg and vanilla paste, and beat until combined. Scrape down the sides of the bowl with a rubber spatula.

In a small bowl, sift together the flour, baking soda and salt. Add the dry ingredients, and mix until well combined. Scrape bowl again to ensure that the ingredients are evenly incorporated.

Place approximately a cup of sugar in a bowl. Scoop tablespoons of the mixture using a #70 scoop, and roll into balls. Roll each ball in the sugar to coat completely. Place evenly spaced apart on the baking sheet, leaving room for spreading (11 per half baking sheet works well). You will need to bake your cookies in several batches.

Bake the cookies for 8-9 minutes, until puffy and barely golden around the edges. Remove from the oven and allow to cool for 5 minutes on the pan - during this time they will deflate and crackle slightly. Transfer to a cooling rack and allow to cool completely. Repeat sugar rolling and baking process with remaining dough.

Pair up the cookies with another of a similar size. Prepare the marshmallow and ganache

VANILLA BEAN MARSHMALLOW

Fit a large piping bag with a round tip. Fit the stand mixer with the whisk attachment. In the mixing bowl, combine the cold water and gelatin and mix well with a fork, and leave to bloom while you prepare the sugar syrup.

In a medium pot, combine the water, honey, vanilla, and sugar. Heat over medium to high heat, stirring occasionally. Heat until the syrup reaches 240˚f /120˚c, then remove from the heat and leave to cool to 210˚f /100˚c.

Turn the mixer on to medium, and mix for a few seconds to help break up the bloomed gelatin. With the mixer running, VERY carefully pour the hot sugar syrup into the mixer. Turn the speed up to high, and whip for 5-7 minutes, until the marshmallow has doubled in volume, has turned white, and holds somewhat of a peak when you stop the mixer and lift out the whisk. Transfer to the piping bag.

DARK CHOCOLATE GANACHE

Place the chocolate and butter in a small heatproof bowl. Heat the cream in a small pot over medium heat, until boiling. Pour the hot cream over the chocolate and butter, and immediately cover with a plate. Leave to sit for 5-6 minutes. Whisk well until smooth, microwaving for 10 second increments, if needed, to melt any additional pieces of chocolate, stirring well. Transfer the ganache to a small piping bag fitted with a star attachment.

ASSEMBLY

Match the cookies with another of similar size. Pipe a ring of marshmallow on one half of each pair. Pipe a blob of ganache in the middle of each cookie. Sandwich with the second cookie. Rest cookies for 20 minutes to allow the marshmallow to set.

Drizzle the cookies with melted white chocolate, and sprinkle with your favourite sprinkles.

Vanilla Sandwich Cookie with Vanilla bean Marshmallow and Dark Chocolate Ganache. The perfect Holiday cookie.

Thank you so much to Feedfeed and Bob's Red Mill for sponsoring this post! All opinions are my own.