Recipes and Cooking Grinning Monster Cookie Sandwiches 3.0 (1) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 19, 2014 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Chill Time: 30 mins Stand Time: 2 mins Bake Time: 8 mins Cool Time: 2 mins Total Time: 1 hrs 12 mins Servings: 8 Yield: 8 sandwich cookies Ingredients 5 ounce semisweet chocolate, chopped 2 ounce unsweetened chocolate, chopped 2 tablespoon butter ¼ cup all-purpose flour ¼ teaspoon baking powder ¼ teaspoon salt ¼ teaspoon instant espresso coffee powder 2 eggs ⅔ cup granulated sugar 1 teaspoon vanilla ¾ cup miniature semisweet chocolate pieces 1 8 ounce container mascarpone cheese 2 tablespoon powdered sugar 1 tablespoon whipping cream 1 teaspoon vanilla Orange paste food coloring 8 Large marshmallows Orange candy-coated peanut butter pieces Semisweet chocolate, melted Directions In a small heavy saucepan combine 5 ounces semisweet chocolate, unsweetened chocolate, and butter. Cook and stir over low heat until melted and smooth; set aside to cool slightly. In a small bowl stir together the flour, baking powder, salt, and espresso powder; set aside. In a medium mixing bowl beat eggs, granulated sugar, and 1 teaspoon vanilla with an electric mixer on high speed for 4 minutes or until thick and light yellow in color. Fold in melted chocolate mixture. Fold in flour mixture until combined. Fold in semisweet chocolate pieces. Cover and chill batter for 30 to 60 minutes or until batter thickens slightly. Preheat oven to 350°F. Line two cookie sheets with parchment paper. Drop batter by 2-tablespoon portions (#30 scoop) 2 inches apart onto the prepared cookie sheets. Bake 8 to 10 minutes or until edges are firm and tops are crackled. Cool on cookie sheets for 2 minutes. Transfer to a wire rack and let cool. For filling, in a small bowl combine mascarpone cheese, powdered sugar, whipping cream, and 1 teaspoon vanilla. Beat with an electric mixer on low speed just until mixture thickens. Add food coloring gradually, mixing well after each addition, until filling reaches desired shade of orange. Spread about 2 tablespoons filling each on the flat sides (bottoms) of half of the cookies. Press the flat sides of the remaining cookies against the filling, tilting the top cookie to resemble a mouth opening. Cut marshmallows in half. Attach a candy-coated peanut butter piece to the sticky side of each marshmallow half. Cut a small wedge from the bottom of each marshmallow eye to create a sticky base; immediately attach two eyes to each cookie so the eye stands upright on the sandwich cookie. If necessary, dip bottoms of marshmallows in melted semisweet chocolate to help adhere the marshmallow to the top of the cookie. Store cookies, tightly covered, in the refrigerator for up to 3 days. To Store: Layer filled cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month. Rate it Print