| Servings |
2 dozen
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Ingredients
Marshmallow Filling
- 1/2 cup unsalted butter, softened
- 1 1/4 cups confectioners sugar
- 2 cups marshmallow cream
- 1 teaspoon vanilla extract
Ingredients
Marshmallow Filling
|
|
Instructions
- Preheat oven to 400 degrees F. Line baking sheets with parchment paper. Set aside.
- Sift together flour, cocoa powder, baking soda, baking powder and salt into a bowl. This is the dry ingredients.
- In a stand mixer bowl, cream together butter and sugar for about 3 minutes until it's light and fluffy.
- Add the eggs, buttermilk, and vanilla extract and mix again.
- With the mixer on low speed, gently add the dry ingredients. Mix again but be careful not to overmix. Using a spatula mix again and scrape the sides and bottom of the bowl.
- Use an ice cream scoop to scoop the batter onto the parchment paper. Space it 2 inches apart so it has room to expand.
- Bake for about 9-11 minutes. Cool on a wire rack
- Beat together butter, powdered sugar, marshmallow cream, and vanilla extract in a bowl with electric mixer at medium speed until smooth, about 5 minutes.
- Assemble by schmearing the bottom cookie with the fluff and top it off with another cookie.
Recipe Notes
Adapted from : Martha's American Food and Epicurious
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