Cookies:
2 cups all-purpose flour7 tablespoons unsweetened cocoa powder1 teaspoon kosher salt1 teaspoon baking powder1 teaspoon baking soda5 tablespoons unsalted butter, softened1 cup granulated sugar2 large eggs, room temperature1 teaspoon vanilla extract1 cup low-fat buttermilk, room temperature
Filling:
1 cup marshmallow creme½ cup unsalted butter, softened1½ cups confectioners’ sugar1 teaspoon vanilla extract¼ teaspoon peppermint extract⅛ teaspoon kosher salt½ sheet Williams Sonoma Peppermint Bark, crushed and divided
Preheat oven to 375°. Line baking sheets with parchment paper.
For cookies: In a medium bowl, whisk together flour, cocoa, salt, baking powder, and baking soda.
In a large bowl, beat butter and granulated sugar with a mixer on medium speed until fluffy. Add eggs, one at a time, beating until combined. Beat in vanilla.
Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, and beating just until combined after each addition.
Using a 1-tablespoon spring-loaded scoop, scoop batter 2 inches apart onto prepared pans. Bake until top and edges are set, 8 to 10 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
For filling: In a medium bowl, beat marshmallow crème and butter with a mixer on medium speed until smooth and combined. Beat in confectioners’ sugar, extracts, and salt until smooth and well combined, stopping to scrape beaters and bowl. Stir in half of crushed peppermint bark.
Spread 1½ to 2 tablespoons filling onto flat side of half of cookies. Top with remaining cookies, flat side down, gently pressing until filling reaches the edges. Roll edges in remaining crushed peppermint bark. Refrigerate in an airtight container for up to 5 days.
Recipe courtesy of Lynn and Taylor Stewart, 2023 Williams Sonoma Peppermint Bark-Off Contest Winners
Note: Bake from Scratch has not tested this recipe and cannot attest to its performance.
