- 1 cup butter (no substitutes), softened
- 2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2/3 cup baking cocoa
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup milk
- FILLING:
- 1/2 cup butter or margarine, softened
- 1 1/2 cups confectioners' sugar
- 1 cup marshmallow creme
- 1 teaspoon vanilla extract
- In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk. Refrigerate for at least 2 hours. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375 degrees F for 10-12 minutes or until edges are set. Remove to wire racks to cool.
- Combine filling ingredients in a small mixing bowl; beat until smooth. Spread on the bottom half of the cookies; top with remaining cookies. Store in the refrigerator.