100 Cookies The Baking book

Marshmallows (page 284),
together the flour, salt, and baking soda.
2 cups [284 g]
cut into thin squares,
all-purpose flour
somewhere between
cont'd
¼ and ½ in [6 and 12 mm]
¾ teaspoon salt
(if your marshmallows
½ teaspoon baking soda
are very thick, you will
want to cut them in half
1 cup [2 sticks or 227 g]
or thirds horizontally)
unsalted butter, at room
temperature
1½ cups [300 g]
granulated sugar
2 52

Repeat a few more times to create ridges
3) In the bowl of a stand mixer fitted with a s
around the edge of the cookie. Bake for 15 to
paddle, beat the butter on medium speed until
16 minutes total, until the cookies have spread
creamy, about 1 minute. Add the granulated
out and the edges are golden brown but the
and brown sugars and beat on medium speed
100 Cookie
centers are much lighter and not fully cooked.
until light and fluffy, 2 to 3 minutes. Add the
egg, water, and vanilla, and mix on low speed
5) Remove the pan from the oven and place two or three thin square pieces
of marshmallow
to combine. Add the flour mixture and mix on
on top of each cookie. Place the pan back in
low speed until combined. Add the chocolate
the oven for 45 seconds to 1 minute, just until
and mix into the batter on low speed. 4) Form the marshmallows start to
melt. Remove the
the dough into 3 oz (85 g) balls (¼ cup). Roll

pan. Use a kitchen torch or broiler to gently
each ball into the graham cracker crumbs until
toast the top of each marshmallow until golden.
fully coated. Place 4 cookies an equal distance
You can use a knife to very gently slide the
apart on the sheet pans. Bake the cookies
marshmallow slightly across the cookie if you
one pan at a time. Bake until the dough balls
want more of the cookie covered, or leave as
have spread flat but are puffed slightly in the
is.
center, 9 minutes. Lift one side of the sheet pan 6) Let the cookies cool for
10 minutes on the sheet pan, then transfer them to a wire rack
up about 4 in [10 cm] and gently let it drop
to finish cooling. Store cookies in an airtight
down against the oven rack, so the edges of
container at room temperature for 2 days (or
the cookies set and the center falls back. After refrigerate for up to 3 days).
the cookies puff up again in 2 minutes, repeat
lifting and dropping the pan.





CHAPTER7
Mix + Match

“I said the
twelve pack,
not the
twenty-four pack.
You’re just
gonna have to
mix and match.”
–Uncle Rico, Napoleon Dynamite



258

The Brownie Cookies (page 45) in “The Classics” chapter makes a perfect
base for all kinds s

of sandwich cookies. I personally like them filled with Coffee Buttercream
(page 289), but some No-Churn Ice Cream (page 289) would also work on a
hot summer day.
100 Cookie
ES ABOUT 8 SANDW
K
I
A
CH
M
COOKIES
Brownie Cookies
with Cardamom Buttercream Filling
TO ASSEMBLE
1 recipe Ermine
Buttercream, Cardamom
Spread or pipe 2 tablespoons of
variation (page 287)
the buttercream over the bottom
1 recipe Brownie Cookies
of half the cookies. Sprinkle gener-

(page 45)
ously with the candied cacao nibs.
¾ cup [105 g] Candied
Top with the remaining cookies,
Cacao Nibs (page 291)
pressing gently to adhere them
together. Cookies can be stored
in an airtight container at room
temperature for 2 days.



26 0

I was a Girl Scout for three years of my childhood, and to me, the best part
of that s

adventure was the peanut butter sandwich cookies filled with even more
peanut butter.

I’ve tried to mimic the flavor memory here while making a few subtle
changes: The cookie base is softer, there is a (much-needed) layer of
chocolate, and the filling spills 100 Cookie

out instead of barely covering the cookies. I think it’s a step in the right
direction.

DWICH COOK

N

IES

12 SA

SE K A M

Peanut Butter Cookies

with Peanut Butter Filling

PEANUT BUTTER FILLING

FOR THE FILLING
TO ASSEMBLE
1 cup [2 sticks or 227 g]
In the bowl of a stand mixer fitted
Spread a thin layer of the melted
unsalted butter, at room
with a paddle, beat the butter
chocolate over the bottom of
temperature
on medium speed until creamy,
half of the cookies, and let the
½ cup [107 g] peanut
about 1 minute. Add the peanut
chocolate set at room tempera-
butter
butter and mix again on medium
ture. Once set, spread or pipe
2 tablespoons heavy
speed, until combined and creamy.
2 tablespoons of filling over the

cream
Scrape down the sides of the
chocolate. Top with the remaining
1 teaspoon pure vanilla
bowl and add the heavy cream,
cookies, pressing gently to adhere
extract
vanilla, and salt, and mix on low
them together. Cookies can be
¼ teaspoon salt
speed until combined. Add the
stored in an airtight container at
confectioners’ sugar and mix on
room temperature for 2 days.
2 cups [240 g]
confectioners’ sugar
low speed until combined, then
increase the mixer speed to
4 oz [113 g] semisweet or
medium and mix until light and

bittersweet chocolate,
creamy, 3 to 4 minutes, scraping
melted
down the sides as necessary.
1 recipe Peanut Butter
Cookies (page 37)





26 3

These little sandwich cookies would be delicious around the holidays, with
their sugar-Mix + Mat

and-spice-and-everything-nice outsides and creamy-pumpkin insides. I
think any and all kids’ tables on Thanksgiving Day would cheer for some.

ch

Snickerdoodle

Cookies

KES 12 SANDWIC

A

H
M
COO
with Pumpkin Buttercream
KIES
BUTTERCREAM
FOR THE BUTTERCREAM
2) In the bowl of a stand mixer
½ cup [122 g] pumpkin purée
fitted with a paddle, beat the
1) Combine the pumpkin purée,
remaining 1 cup [2 sticks or 227 g]
¼ cup [50 g] brown sugar
brown sugar, 1 tablespoon of the
of butter on medium speed until
butter, the ginger, and cinnamon
1 cup [2 sticks or 227 g]
very smooth and creamy, 2 to
plus 1 tablespoon unsalted
in a small saucepan over low

3 minutes. Add the vanilla and salt,
butter, at room temperature
heat, stirring continuously until the
and beat again on medium speed
butter has melted and the sugar
½ teaspoon ground ginger
until combined. Turn the mixer to
has dissolved. Increase the heat
½ teaspoon ground
low speed, and slowly add the
to medium and continue to heat
cinnamon
confectioners’ sugar, mixing until
the mixture, stirring constantly,
1 teaspoon pure vanilla
combined. Add the cool pumpkin
until the mixture comes to a boil.
extract
purée to the buttercream 1 table-
Once the purée is bubbling, turn

Pinch salt
spoon at a time, mixing well on low
the heat down to medium-low
2 cups [240 g] confectioners’
speed after each addition. Keep
and cook the mixture for about
sugar
adding until the desired pumpkin
5 minutes, still stirring. Remove the
taste is reached, but no more than
purée from the heat. For a fine
1 recipe Snickerdoodles
½ cup [128 g], which can make the
consistency, blitz the purée with an
(page 48)
buttercream runny. Scrape down
immersion blender. Let the purée
½ cup [55 g] Caramel
the sides of the bowl and increase
cool to room temperature, then

Shards (page 292),
the mixer speed to medium; beat
finely processed
cover and chill in the refrigerator
until the buttercream is light and
for 30 minutes before using.
smooth, 4 to 6 minutes.
cont’d
26 4
NOTE If you end up adding too much pumpkin TO ASSEMBLE
s
and your buttercream is runny, you can add
Spread or pipe 1 tablespoon of filling over the
either more butter or confectioners’ sugar
bottom of half of the cookies. Sprinkle gener-
(1 tablespoon at a time) to help make it light
ously with the processed caramel shards. Top
100 Cookie
and creamy again. Just remember that adding
with the remaining cookies, pressing gently to

more confectioners’ sugar will make it sweeter,
adhere them together. Cookies can be stored
and more butter will make it very buttery.
in an airtight container at room temperature
for 2 days.



26 5

I think these sandwich cookies would be perfect on those early autumn
days, where the Mix + Mat

leaves are falling and we are all ready for sweaters and fires but the
afternoons are still clinging to those blazing hot summer moments. Gingery
spices mixed with caramel ice cream will find the middle ground and set
things right.

ch

Ginger Cookies AKES 11 SAND

M

WICH CO

with Salted Caramel Ice Cream

OKIES
1 recipe No-Churn Ice
TO ASSEMBLE
Cream, Salted Caramel
Scoop a generous amount of
variation (page 290)
the ice cream on the bottom
1 recipe Ginger Cookies
of half of the cookies. Top with
(page 51)
the remaining cookies, pressing
gently to adhere them together.
Eat immediately.



267

Every year, my family took a vacation to the one and only Midwest hot spot:
Mix + Mat

the Wisconsin Dells. It was an ungodly long car ride where my siblings and
I dreamed of water slides and Tommy Bartlett’s Robot World, and fought
over the Walkman and Garfield comics. It was also the one time every year
my ch

mom didn’t make a peep about what we ate, and my dad loaded the car with
grocery bags full of every treat imaginable. One of those delicacies was a
box of Oatmeal Cream Pies, my personal favorite. This is my made-from-
scratch version—a softer, creamier version that is heads and tails above
the original.

DWICH COOKI

N

ES

SA

10SEK A M

Oatmeal

Cream Pies

1 recipe Marshmallow

TO ASSEMBLE
Fluff (page 286)
Spread or pipe a generous amount
1 recipe Oatmeal Raisin
of marshmallow fluff over the
Cookies, raisins omitted
(page 52)
bottom of half of the cookies.
Top with the remaining cookies,
pressing gently to adhere them
together. Cookies can be stored
in an airtight container at room
temperature for 2 days.
26 8
Cool, creamy ice cream swirled with berries and sandwiched between sugar
cookies.
s
What could be better?
100 Cookie
NDWICH COOKIES
10 SA

SEK A M
Sugar Cookies
with Raspberry Ripple Ice Cream
1 recipe Sugar Cookies
TO ASSEMBLE
(page 38)
Scoop a generous amount of
1 recipe No-Churn
the ice cream over the bottom
Ice Cream, Raspberry
Ripple variation
of half of the cookies. Top with
(page 290)
the remaining cookies, press ing
gently to adhere them together.
Eat immediately.



2 70

My birthday falls in late August, when the days are noticeably getting
shorter and the s

kids start making whimpering noises about the possibility of school starting
again. It’s still hot and humid, and we’re all secretly looking forward to
cool autumn evenings and crumpled leaves under our feet. I barely turn the
oven on those last few days of 100 Cookie

summer, but I will make an exception for these brownie sandwiches (and my
birthday).

Brownies

with Coffee Ice Cream

1 recipe My Favorite

TO ASSEMBLE

1) Adjust an oven rack to the mid-

Brownies (page 68)

dle of the oven. Preheat the oven

1) Pour the mixed (but not frozen)

1 recipe No-Churn Ice

to 350°F [180°C]. Grease two 9 by
ice cream over one of the brownie
Cream, Coffee variation
13 in [23 by 33 cm] baking pans
layers in the pan (make sure the
(page 290)
and line them with parchment
parchment sling is still in place).
slings. 2) Make the brownie batter
Freeze the ice cream until solid,
LL SANDWICH
as directed. Divide the batter
B
2 to 3 hours.
A
2) Cover with the sec-
RO
equally between the prepared
SM
W

ond brownie layer. Top the second
16
NI
pans, and use an offset spatula
R
E
layer with a piece of parchment
O
S
to even out the tops. 3) Bake for
E
paper or a piece of plastic, and
GRAL
M
12 to 14 minutes, until a wooden
2
A
place another 9 by 13 in [22 by
1SEK
skewer or toothpick inserted into

33 cm] baking pan on top (or some
the center comes out with quite a
other gentle weight) to weight the
few crumbs. Transfer the pan to a
bars down, then freeze for another
wire rack and let cool completely.
3 hours or overnight, until the ice
4) Freeze the brownie layers for
cream is frozen through. 3) When
at least 1 hour (you can stack the
ready to eat, move the pan to a
layers on top of each other in
workspace, and use the parchment
the same pan, with parchment in
sling to lift the brownies out of the
between, if needed). 5) Make the
pan. Cut into bars and eat imme-
ice cream as directed, but don’t
diately. Ice cream bars can also be
freeze it.

wrapped individually and frozen for
up to 1 week.

272
Here is my white chocolate take on brownie ice cream sandwiches.
s
This one is extra fancy, with hazelnut ice cream and candied nuts.
100 Cookie
White Chocolate

Brownies
with Hazelnut Ice Cream
1 recipe White
TO ASSEMBLE
1) Adjust an oven rack to the mid-
Chocolate Brownies
dle of the oven. Preheat the oven
1) Pour the mixed (but not frozen)
(page 88)
to 350°F [180°C]. Grease two 9 by
ice cream over one of the brownie
1 recipe No-Churn Ice
13 in [23 by 33 cm] baking pans
layers in the pan (make sure the
Cream, Salted Caramel
and line them with parchment
variation (page 290)
parchment sling is still in place).
slings. 2) Make the brownie batter
Sprinkle the candied hazelnuts

1 cup [140 g] Candied
as directed. Divide the batter
Nuts, Hazelnut variation
evenly over the ice cream. Freeze
equally between the prepared
(page 291)
the ice cream until solid, 2 to
pans, and use an offset spatula
3 hours. 2) Cover with the second
to even out the tops. 3) Bake for
brownie layer. Top the second
12 to 14 minutes, until a wooden
layer with a piece of parchment
skewer or toothpick inserted into
paper or a piece of plastic, and
ALL SANDWICH BR
the center comes out with quite a
SM
O
place another 9 by 13 in [22 by

W
16
N
few crumbs. Transfer the pans to a
R
33 cm] baking pan on top (or some
O
I
ES
wire rack and let cool completely.
E
other gentle weight) to weight the
GRA
4) Freeze the brownie layers for
L
bars down, then freeze for another
2
M
1SEK
A

at least 1 hour (you can stack the
3 hours or overnight, until the ice
layers on top of each other in
cream is frozen through. 3) When
the same pan, with parchment in
ready to eat, move the pan to a
between, if needed). 5) Make the
workspace, and use the parch-
ice cream as directed, but don’t
ment sling to lift the brownies out
freeze it.
of the pan. Cut into bars and eat
immediately. Ice cream bars can
also be wrapped individually and
frozen for up to a week.



273

Ice cream sandwiches at their most basic. I like making these with the
Brown Butter Chocolate Chip Mix + Mat

Cookies (page 30), but the Soft Chocolate Chip Cookies (page 29) would
also be perfect here.

ch

AKES 10 SANDW

M

ICH

Chocolate Chip COOKIES
Cookies
with Ice Cream and Sprinkles
1 recipe No-Churn
Ice Cream, Vanilla or
Chocolate variation
(page 289)
1 recipe Brown Butter
Chocolate Chip Cookies
(page 30)
½ cup [90 g] sprinkles
TO ASSEMBLE
Scoop the ice cream and
cover the bottom of half
of the cookies with it.
Top with the remaining
cookies, pressing together
gently to adhere. Roll the
outside of the sandwich
in the sprinkles, pressing

gently into the ice cream.

Serve immediately.

2 74

It would have been my grandma’s birthday the day I came up with this
recipe, s

and while she’s no longer here, they are a tribute to her love of chocolate
and our late afternoon Bridgeman lunches, complete with chocolate malts
with sweeping whipped cream tops.

Eating a bar is bittersweet; even as the chocolate hits my tongue I can see
her smiling as she 100 Cookie

takes the first bite, loudly exclaiming, “Oh, Sarah!” and then we both
watch while the ice cream dribbles down our hands and arms. We laugh
together, content and happy with our melty mess.

Our sweetest songs are those that tell of saddest thought. —Percy Bysshe
Shelley 12 SMALL BARS

R

OEGRAL 9 S

Chocolate Malt

EKAM

Ice Box Bars

ICE CREAM

CARAMEL WHIPPED

FOR THE ICE CREAM

CREAM
One 14 oz [396 g] can
1) In a large bowl, whisk together the
sweetened condensed
1 cup [240 g] heavy
sweetened condensed milk, chocolate, malt
milk
cream
powder, vanilla, and salt until completely
3 oz [85 g] semisweet or
1/2 cup [170 g] Caramel
combined. 2) In the bowl of a stand mixer bittersweet chocolate,
(page 283), at room
fitted with a whisk, beat the cream cheese
melted and cooled
temperature
on medium speed until smooth. Turn the
3 tablespoons malt
1 recipe Chocolate
mixer to low speed and add the heavy

powder
Sandwich Cookies
cream in a slow, steady stream, mixing until
1 tablespoon pure vanilla
(page 211), filling
combined. Increase the speed to medium-
extract
omitted, and cut into
high and whisk until stiff peaks form, 3 to
1 in [2.5 cm] circles
¼ teaspoon salt
4 minutes. 3) Add half of the whipped
2 oz [57 g] cream
cream mixture to the sweetened condensed
cheese, at room
milk mixture and whisk until completely
temperature
combined. Using a rubber spatula, gently
2½ cups [600 g] heavy
fold in the remaining whipped cream mix-

cream
ture until no streaks remain.