Silent Night Marshmallow Brownie Cookies

Makes 12 Cookies

Ingredients

For the Silent Night infused Marshmallow Fluff

• ⅓ cup brewed Silent Night Tea
• ¾ cup granulated sugar
• ¾ cup corn syrup
• 3 egg whites
• ½ teaspoon cream of tartar

For the brownie cookies

• 8 ounces bittersweet chocolate bars (about 2)
• 6 tablespoons butter
• ¾ cup brown sugar
• ⅓ cup granulated sugar
• 2 eggs, room temperature
• ¾ cup all-purpose flour
• 2 sachets of Silent Night
• ¼ cup cocoa powder
• ¼ teaspoon salt
• Peppermint candy, choppped for topping

Directions

For the Silent Night-infused marshmallow fluff

• In a medium saucepan, whisk the brewed tea, granulated sugar, and corn syrup until well combined. Add a candy thermometer and place over medium to medium-high heat. Do not mix after this point. Let simmer and boil until the temperature reaches the soft-ball stage (240 degrees).
• Just before the sugar is finished, around 225 degrees, add the egg whites and cream of tartar to the bowl of a stand mixer and whisk until soft peaks appear.
• Once the syrup is finished, turn the mixer on low and slowly pour it into the egg whites. Drizzle it as close to the wall of the bowl as possible so it doesn’t hit the whisk and splatter.
• Once completely added, add in the vanilla and turn the mixer on high, whisking for another 3–5 minutes until the mixture becomes white and fluffy.

For the cookies

1. Preheat the oven to 350 degrees.
2. Chop the chocolate bars and add to a microwavable bowl with the butter. Microwave in 10-second increments, stirring between each addition, until completely melted.
3. In a stand mixer with a whisk attachment, beat the sugars and eggs together until frothy and pale, about 3–5 minutes.
4. Turn the mixer on low and slowly pour in the melted chocolate. Mix only until you no longer see ribbons of chocolate.
5. In a food processor, add the flour and the tea from two sachets of Silent Night tea. Process on high until the tea is small-sized, like freshly cracked pepper.
6. Add the flour mixture to the chocolate mixture with the cocoa powder and salt. Gently fold the batter until no flour is visible.
7. Using a 3-tablespoon cookie scoop, portion the cookies onto a parchment-lined baking sheet and bake in the oven for 10–12 minutes.
8. Once the cookies have cooled for about 5 minutes, take the bottom of a small measuring cup or the back of a spoon and press the centers down to make room for the fluff.
9. Using an Ateco 104 piping tip, swirl the fluff into ribbons onto the cookies. Top with crushed peppermint candy and toast until golden brown.