Are you ready for soft chocolate-cake cookies with a creamy filling made with marshmallow fluff and cream cheese? Mmmmmmm……
Well, let’s go!
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 8 ounces cream cheese, at room temperature
- 1 cup marshmallow cream
Yield: 24 cookies
Heat oven to 375 degrees. Line baking sheets with parchment paper.
In a medium bowl, mix together the flour, cocoa, baking soda and salt.
In a large bowl, blend together the brown sugar and butter.
Mix in the eggs
Then alternately add the buttermilk
and flour mixture
mixing until just combined.
Drop level tablespoons of batter onto the baking sheets, about 2 inches apart.
Bake 6 – 8 minutes or until the tops are set and spring back when lightly pressed. Remove from oven and let cool on the baking sheets for 5 minutes, then transfer to a wire rack or paper towel and let cool completely.
When the cookies are cool, using an electric mixer, beat the cream cheese and marshmallow cream
until fluffy, about 3 minutes.
Spread 1 tablespoon of filling onto half of the cookies,
and then sandwich with the remaining cookies.
Serve immediately or refrigerate, in a single layer, in an airtight container for up to 5 days.
These are very rich and literally melt-in-your mouth.
Why are you still sitting here? Get to the kitchen and get baking!
~Adapted from a recipe in Woman’s Day.