Chocolate Cookie Dough
½ c. unsalted butter, at room temp.
1 c. sugar
1 ½ tsp. baking soda
½ tsp. baking powder
1 egg
1 tsp. vanilla extract
½ c. unsweetened cocoa powder
1 c. milk
2 c. all-purpose flour
Marshmallow Filling
1 c. unsalted butter, at room temp.
3 c. confectioners’ sugar
3 c. marshmallow fluff or other marshmallow cream
1 TB. vanilla extract
1. Preheat oven to 375. Lightly grease 2 cookie sheets
2. In large bowl, beat butter, sugar, soda and baking powder until light. Mix in egg, vanilla and cocoa. Slowly beat in milk alternating with the flour, beat until smooth.
3. Drop the dough by tablespoonfuls onto the prepared cookie sheets, spacing the cookies 2 inches apart.
4. Bake in the center of the oven for 7-8 minutes, or until the cookies spring back slightly when gently pressed. Cool on the cookie sheets for 2 minutes, then remove to wire racks to cool completely.
5. Make the filling. Combine the butter, sugar, marshmallow cream and vanilla in food processor until smooth.
6. To assemble the pies spread 2-3 TB filling onto the flat bottom of one cookie and place a second cookie on top.