Happy New Year!
Today marks the start of a new decade and, wow, what a decade this past one has been. As with anyone, there have been ups and downs, twists and turns, and so much in between. I’m looking forward to seeing what this new year brings and hope your’s is off to a good start!
When I think of New Year celebrations, I immediately think of confetti, glitter, and anything that sparkles. A few years ago, I watched an episode of the Great British Bake Off where one of the contestants made sparkly chocolate sandwich cookies. I love a good a sandwich cookie but the thing that stood out to me was how sparkly they were. Perfect for a New Year’s dessert!
These dark chocolate sandwich cookies are filled with fluffy homemade marshmallow and topped with a generous amount of edible pixie dust!
This recipe requires the use of a kitchen scale as the measurements are not easily adapted to cups, etc. Using a scale makes baking more precise, so if you don’t have one already, I definitely recommend investing in one!
Since we’re celebrating 2020, half of these the sandwich cookies are shaped into the number two and Mickey heads. I left the other half of the dough as rounds to make traditional sandwich cookies. This dough is a bit crumbly, so you’ll need to use firm pressure when rolling the dough.
To cut out the shapes, I used a number 2 shaped cookie cutter and a small Mickey shaped cookie cutter. When cutting the cookies, make sure you have an even amount of both shapes so that each cookie has a mate. I also added a couple extras just in case one of the cookies broke.
Place the cut cookies onto the prepared baking sheets. Flip half of the number 2 shaped cookies over so that they fit together when sandwiched. Using a small pastry or clean paint brush, dust each cookie with edible glitter. I used rainbow diamond cake glitter from Luxe Cake that I found on Amazon. I wanted glitter that was light and bright and this one was perfect. There are other color options though, so you could use whatever color you’d like.
To make the round cookies, roll a spoonful of dough into a ball and place it onto a baking sheet. Leave some room around each ball. Then, place some of the edible glitter onto a plate in a thin layer. Press the bottom of a small flat bottom glass into the glitter and then down onto one of the balls to make a flattened cookie. Dip the glass back into the glitter and then repeat until all of the dough balls form round cookies.
Bake the cookies and then cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. While the cookies are cooling, make the marshmallow fluff! If you’re pressed for time, or don’t want to make your own marshmallow fluff, just use store bought brands like Jet-Puffed Marshmallow Creme or Marshmallow Fluff.
If you do want to try making your own marshmallow fluff, start by beating the egg whites and cream of tartar together. Make sure to do this in a heat-safe bowl as you’ll be adding super hot sugar syrup to the mix later.
To make the sugar syrup, combine the sugar, corn syrup, and water in a small saucepan. Heat over low heat, stirring until the sugar has dissolved. Then, raise the heat to medium high and cook until the mixture reaches 240 F. Remove the syrup from the heat and carefully pour into the egg whites, beating constantly. Pour steadily while beating so that it becomes fully incorporated. Beat the mixture on medium high until it forms a very thick, fluffy, and glossy marshmallow mixture. Add the salt and vanilla and transfer to large piping bag. Pipe a generous amount of fluff on the non-sparkle side of half the cookies. Place the other cookies on top of the fluff, sparkle side up.
Enjoy!
Disclaimer: Links in this post are affiliate links. As an Amazon Associate I earn from qualifying purchases.
Chocolate Pixie Dust Cookies
Ingredients
Cookies
- 145 grams unsalted butter, softened
- 300 grams granulated sugar
- 1 egg
- 190 grams all-purpose flour
- 75 grams unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- edible glitter dust
Marshmallow Fluff
- 105 grams granulated sugar
- 170 grams light corn syrup
- 2 egg whites
- ¼ teaspoon cream of tartar
- pinch of salt
- 1 teaspoon vanilla extract
Equipment
- kitchen scale
- thermometer
- large piping bag
Instructions
Cookies
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Preheat the oven to 375 F. Line two baking sheets with parchment paper. Set aside.
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In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
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In a large bowl, beat the butter until creamy. Add the sugar and beat until light and fluffy. Add the egg and beat until well combined.
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Gradually add the flour mixture to the butter mixture, beating until well combined. The dough will be a bit crumbly.
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To make the shaped cookies, press half of the dough into a large disk on a lightly floured surface. Using a rolling pin and firm pressure, press/roll the dough into a layer about ¼ inch thick. Cut out desired number of shapes using a number 2 shaped cookie cutter and a small Mickey shaped cookie cutter.
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Place cut cookies onto prepared baking sheets and coat. Flip some of the number 2 shaped cookies so that the glitter side will be on the outside when sandwiched. Coat each cookie with edible glitter using a small pastry brush.
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To make the round cookies, roll a spoonful of dough into a small ball and place onto prepared baking sheets, leaving space for the dough to expand. Repeat until dough is gone.
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Place the edible glitter onto a small plate. Dip the base of a flat bottom glass into the glitter and then press it down onto a dough ball to flatten. Repeat until all balls are flattened.
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Bake for 8-10 minutes, just until the top of the cookie is firm. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Marshmallow Fluff
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Place the egg whites and cream of tartar into a heat-safe bowl. Beat on low speed until the eggs are foamy. Set aside.
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Place the sugar, corn syrup, and water into a small saucepan over low heat. Stir frequently until the sugar has dissolved. Turn the heat to medium high and cook until the syrup reaches 240 F.
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Steadily pour the sugar syrup into the egg whites, beating constantly. Beat on medium high speed until the mixture is very thick, fluffy, and glossy, about 8-10 minutes. Beat in the salt and vanilla.
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Transfer the marshmallow fluff to a large piping bag.
Assembly
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Once the cookies have cooled, pipe a generous amount of marshmallow fluff to the underside of 12 cookies. Place the remaining cookies, sparkle side up on top to create 24 sandwich cookies.
Recipe Notes
adapted from The Great British Bake Off