I never should have messed with it. The cookie recipe that my family will probably publish in my obituary, already tasted like pumpkin spice and everything nice. So I’m not sure why I thought our beloved pumpkin chocolate chip cookies would be even more cherished by turning them into sandwiches with marshmallow maple cream and chocolate drizzle.
Don’t get me wrong, these palm-size sandwiches taste like everything that’s charming about fall. They are soft, with bites of chocolate and warm spices, stuffed with creamy maple filling and a drizzle of glossy honey chocolate sauce.
But my family has more than 10 years under its soft pants belt with this cookie and they just weren’t interested in a change. I came home with a full container, vowing only to make them again for strangers.
Marshmallow Maple Creme
1 cup powdered sugar
1 cup (2 sticks) unsalted sweet butter, softened
1 (7-ounce) jar marshmallow creme
2 teaspoons maple extract
Beat together sugar and butter with an electric mixer on high for 2 minutes. Whip in the marshmallow creme and maple extract on medium speed until smooth. Set aside at room temperature for up to two hours.
Pumpkin chocolate chip cookies
1- 1/2 cups butter, softened (3 sticks)
2 cups brown sugar
1 cup sugar
1 can (15 oz) solid-pack pumpkin
1 teaspoon vanilla extract
4 cups all-purpose flour
2 cups quick-cooking oats
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice (this is my own addition)
1 teaspoon salt
2 cups (12 oz) chocolate chips
Bake the cookies:
In a large bowl, cream butter and sugars. Beat in the egg, pumpkin and vanilla. In a large bowl, combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in the chocolate chips.
Drop by tablespoonfuls 2 inches apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Makes 10 dozen cookies.
Assemble the cookie sandwiches:
Turn half of the cookies upside down and spread a thick layer of marshmallow maple creme on the bottom of each cookie. Top each cream layer with another cookie, top side up. Drizzle each sandwich with honey chocolate drizzle (recipe below). Store in an airtight container at room temperature for two days.
Honey chocolate drizzle
1/2 cup semi sweet chocolate
1 tablespoon honey
1/2 cup heavy cream
Pour honey and chocolate in a small bowl. In a small saucepan over medium heat, slowly bring cream just to a boil. Tip hot cream into chocolate and honey; let stand for 1 minute. Stir until melted and smooth. Drizzle onto cookie sandwiches.Have you ever messed with a beloved family recipe with not so raving results? Sweet wishes, Staci
* * * * *