Chocolate Marshmallow Mint Sandwich Cookies

For the cookies:
In a large bowl, add the butter and sugar and cream together with a hand mixer. Add the eggs and vanilla extract to the creamed mixture and mix until combined. Set aside.

In a medium bowl, mix the cocoa powder, flour, baking soda, and salt. Slowly add the dry ingredients into the creamed mixture and continue mixing until incorporated.

Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap the logs in waxed paper and place in the refrigerator for 2 hours.

Preheat oven to 350 F.

Once thoroughly chilled, unwrap the dough on a cutting board. Slice the cookies into 1/2-inch thick rounds and cover with sanding sugar. Place on a parchment paper lined cookie sheet, about 2 inches apart, and bake for 10 minutes.

Remove pan from the oven and transfer cookies to a wire rack to cool.

To make the filling:

Into the bowl of your stand mixer add the butter, marshmallow cream, and mint extract. Use an electric mixer to beat until thoroughly combined then slowly add in the powdered sugar until fully combined. Then mix in the green food coloring according to your desired shade of green.

To assemble the cookies:

Spread about a tablespoon of the filling on the bottom side of one of the cookies and then place another cookie on top. Repeat for the remaining cookies.

Makes about 24 sandwich cookies.

Cookie dough recipe adapted from Food Network.