Rating: 4 stars 3.8
43 Ratings
  • 5 star values: 17
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 8
  • 1 star values: 1

Excellent frozen. I have played with this over the years, and come up with several variations. At the holidays, I have added 1 teaspoon peppermint extract to the filling in lieu of the vanilla, and have also used crushed peppermint candy in the filling. I have also dipped them in chocolate, and coated them in confectioners' sugar.

Recipe Summary

prep:
30 mins
cook:
8 mins
additional:
32 mins
total:
1 hr 10 mins
Servings:
12
Yield:
2 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • In a large bowl, combine flour, white sugar, cocoa powder, 3/4 teaspoon salt, and baking powder. Stir in 1 1/2 cups milk, eggs, 1 1/2 teaspoons vanilla, and shortening. Mix until smooth using an electric mixer. Drop batter by rounded teaspoons onto ungreased cookie sheets. Leave space, and only use a teaspoon; these spread.

  • Bake in preheated oven for 7 to 8 minutes. Remove from pan immediately, and cool on wire rack.

  • To make the filling, combine the butter, confectioners' sugar, 1/8 teaspoon salt, marshmallow creme, 1 1/2 teaspoons vanilla, and 1 tablespoon milk in a medium bowl. Beat with mixer until fluffy. Spread filling on one cookie, and top with another sandwich style.

Nutrition Facts

600 calories; protein 6.6g; carbohydrates 86.6g; fat 26.9g; cholesterol 64mg; sodium 413mg. Full Nutrition
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