Vampire Mouth Marshmallow Sandwich Cookies
- Yield:Makes 24 Cookie Sandwiches
- Active time:20 minutes
- Total time:30 minutes
These edible vampire mouth cookies are as fun as they look. [Photograph: Vicky Wasik]
These fun and easy vampire mouth cookie sandwiches take their inspiration from s'mores, with a chocolate-graham-cracker mouth, red-dyed frosting gums, mini-marshmallow teeth, and almond-sliver fangs.
Why this recipe works:
- Cream cheese frosting cuts through the sweetness of the cookie and marshmallow while simultaneously acting as an adhesive for the whole sandwich.
- 4-inch cookies allow for a more convincingly mouth-like presentation
Ingredients
- For the Cookies:
- 1 batch Homemade Chocolate Graham Cracker Dough, raw
- For the Frosting:
- 16 ounces cream cheese, softened
- 8 ounces unsalted butter, softened
- 1 1/2 tablespoons confectioners sugar
- For Assembly:
- Approximately 240 mini marshmallows from a 10.5 ounce bag
- Approximately 48 slivered almonds
- Red food coloring
Directions
-
1.
For the Cookies:Adjust oven racks to upper and lower middle positions and preheat the oven to 350°F. On a large surface lightly floured with cocoa powder, roll dough out into a disk 1/8th-inch thick. Using a 4-inch round cookie cutter, cut out 24 rounds and transfer to 2 parchment-lined baking sheets.
-
2.
Place the sheets into the oven and bake until dry to the touch, rotating trays top to bottom and back to front half way through cooking, 8 to 10 minutes total. When cookies are done and still hot, gently slice each in half with a sharp knife or bench scraper. After 5 minutes, remove from baking sheet and transfer to wire rack to cool completely.
-
3.
For the Frosting: Combine cream cheese and butter in the bowl of an electric stand mixer fitted with a paddle attachment and beat until thoroughly combined. Add sugar and beat until smooth. Slow stand mixer to a low speed and begin to add food coloring until it acquires a bright reddish-pink hue, approximately 50 drops.
-
4.
For Assembly: With an offset spatula or butter knife, spread 1 tablespoon frosting on each cookie half. Add the mini-marshmallows to 12 cookie halves, starting at the center and placing them side by side along the entire curved edge. Top them with the remaining 12 cookie halves. Add a sliver of almond on either side of the center 4 marshmallows, using the cookie's frosting as an adhesive if necessary. Serve.