Amazing sandwich cookies made out of dark chocolate that are incredibly delicious and you will be very addicted to these!
Preparation Time: 55 mins
Cook: 8 mins
Servings: 10
Ingredients.
- 2 1/4 cups Gold Medal™ all-purpose flour
- ½ cup Hershey’sSpecial Dark™ cocoa
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter, softened
- 1 ½ cups granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 jar (7 oz) Kraft Jet Puffed marshmallow creme
- 3/4 cup butter, softened
- ½ teaspoon vanilla
- 2 to 3 teaspoons milk
- 1 3/4 cups powdered sugar
Preparation.
Step 1.
In a medium bowl, mix flour, cocoa, baking powder, baking soda and salt; set aside.
Step 2.
In a large bowl, beat 1 cup softened butter and the granulated sugar with an electric mixer on medium speed until fluffy; scrape the side of the bowl. Beat in egg just until smooth. Beat in 1 teaspoon vanilla. On low speed, beat in flour mixture until well blended.
Step 3.
Divide dough in half; shape each half into a roll, 8 inches long and 2 inches in diameter. Wrap dough logs tightly with plastic. Refrigerate about 2 hours or until very firm.
Step 4.
Heat oven to 375°F. Unwrap 1 of the dough logs; cut into 1/4-inch slices. Place 2 inches apart on ungreased cookie sheets, reshaping if necessary. Repeat with the remaining dough log.
Step 5.
Bake for 6 to 8 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
Step 6.
To make marshmallow frosting, in a large bowl, beat marshmallow creme, 3/4 cup softened butter, 1/2 teaspoon vanilla and 2 teaspoons milk with an electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency.
Step 7.
For each sandwich cookie, spread generous tablespoonful frosting on the bottom of 1 cookie. Top with a second cookie, bottom side down; gently press together. Store covered in a refrigerator with waxed paper between layers.
