Vegan Chocolate & Peanut Butter Swirl Cookies
Yeild: 6 sandwiches
- 12 large marshmallows
- 1 cup heavy whipping cream
- 1/2 cup whole milk
- 1/4 cup + 2 tablespoons granulated sugar
- Pinch of salt
- 2 egg yolks
- 1/2 teaspoon vanilla extract
- Preheat the broiler. On a broiler-safe pan, toast the marshmallows until brown, rotating to toast all of the sides. Remove from the broiler and let cool.
- In a large bowl, add some ice and water to create a water bath. Place a smaller bowl inside the water bath. Add 1/2 cup cream to the smaller bowl. Set aside.
- In a medium saucepan, warm up the remaining 1/2 cup cream, whole milk, sugar, and salt. Once warm but not boiling, add a little bit of the milk to the yolks in a small bowl and whisk together. Pour the yolks into the saucepan and cook until the mixture thickens enough to coat the back of a spoon. Whisk in the toasted marshmallows and vanilla until melted and smooth. Remove from the heat and pour into the reserved cream sitting in the water bath. Let cool to room temperature then freeze according to your ice cream maker or by hand*.
- Freeze the cookies for at least 15 minutes.
- Working with one sandwich at a time, place a scoop or two of the ice cream onto the flat side of one cookie. Sandwich it together with another cookie. Roll (or press) the chocolate chips into the ice cream Place in the freezer as you finish assembling. Repeat with the remaining cookies and ice cream.
*To freeze by hand, chill in the fridge until cold then place in the freezer. Every 30-45 minutes, beat with a whisk for a minute or two. Keep doing this until the ice cream is completely frozen. The whisking will help break up any ice crystals.
Peanut Butter, Oreo, & Sugar Cookies
Oreo-Stuffed Chocolate Chip Cookies
- 2 1/2 cups cake flour
- 2 tsp cornstarch
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, at room temperature
- 1/4 cup all vegetable shortening (unflavored), at room temperature
- 1 cup granulated sugar
- Zest of 1 large lemon (1 Tbsp)
- 1 large egg
- 1 large egg white
- 1 tsp lemon extract
- 1 tsp vanilla extract
- 1/3 cup salted butter, at room temperature
- 2 1/2 cups powdered sugar
- 1/2 tsp lemon extract
- 2 1/2 - 3 Tbsp fresh lemon juice
- yellow food coloring or yellow sprinkles, optional
In a bowl combine flour, cornstarch, baking powder and salt and whisk for 30 seconds, set aside. In the bowl of an electric stand mixer, whip together butter, shortening, sugar and lemon zest on medium speed until very pale and fluffy, about 4 minutes, occasionally scrapping down the sides of the bowl. Add in egg and mix until combine, then add egg white, lemon extract and vanilla extract and mix until combine. With mixer running, slowly add in dry ingredients and mix just until combine. Transfer dough to an airtight container and refrigerate 2 hours. Preheat oven to 375 during the last 10 minutes of refrigeration.
Scoop dough out an even 1/4 cup at a time and roll into a ball. Place dough ball on a lightly floured surface, sprinkle top lightly with flour, then using something flat and smooth (such as the storage container lid), press and evenly flatten dough to 1/2” thick (so you should have about a 2 2/3” - 2 3/4 ” circular cookie). Transfer flattened dough to a Silpat lined cookie sheet (fitting 6 cookies per cookie sheet) and repeat process with remaining dough. Bake in preheated oven 9 - 11 minutes. Allow to cool 5 minutes on baking sheet before transferring to a wire rack to cool. Cool completely then frost with Lemon Frosting.
For the lemon frosting:
Combine all ingredients in a large mixing bowl, using an electric hand mixer, whip until frosting is smooth and fluffy. Mix in food coloring if desired or sprinkle cookies with yellow sprinkles.