These easy cookies are based on the plain chocolate wafer cookies that are used to make the old-fashioned chocolate dessert of cookies layered with cream.
YIELDS 30 cookies
- 1 7-ounce jar marshmallow crème
- ½ teaspoon peppermint extract
- 3–5 drops green food color
- 1½ cups powdered sugar
- 1 12-ounce package semisweet chocolate chips, divided
- 1 10-ounce package chocolate wafer cookies
Place marshmallow crème in medium bowl and mix in peppermint extract and green food color. Stir in powdered sugar until blended, then stir in ¾cup chocolate chips.
Place cookies on a wire rack and top each with a spoonful of the marshmallow crème mixture; spread to edges. Place in freezer for 10 minutes.
Meanwhile, place remaining 1¼ cups chocolate chips in glass measuring cup. Heat at 50 percent power in microwave oven until chips are almost melted, about 1½ minutes.
Stir until chips are melted and mixture is smooth.
Remove cookies from freezer. Spoon some of the chocolate mixture over each cookie to coat. Return to freezer for a few minutes to harden chocolate. Store in airtight container at room temperature.
Marshmallow crème, also known as marshmallow fluff, is a fat-free product usually made of corn syrup, sugar, egg whites, and vanilla. It will keep, unopened, in a cool place for about a year. To measure it, first oil the measuring cup and the crème will slip right out.