These little chocolate cake-like cookies with a peppermint filling are sure to disappear quickly.
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2 cup all-purpose flour
1/2 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup Land O Lakes® Butter softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 large Land O Lakes® Egg
1 teaspoon vanilla
1 cup milk
1 (7-ounce) jar marshmallow créme
2 cups powdered sugar
1/2 teaspoon peppermint extract
Red food color
Heat oven to 375°F. Line cookie sheets with parchment paper; set aside.
Combine flour, cocoa, baking soda and salt in bowl; set aside.
Combine 1/2 cup butter, sugar and brown sugar in another bowl; beat at medium speed until creamy. Add egg and vanilla; continue beating until well mixed. Add flour mixture alternately with milk, beating at low speed after each addition.
Drop batter by scant tablespoonfuls onto prepared cookie sheets. Bake 7-8 minutes or until tops are just set. Do not over bake. Cool 1 minute on cookie sheets; move entire sheet of parchment with cookies to cooling rack. Cool completely.
Combine 1/2 cup butter and marshmallow crème in bowl; beat at medium speed until well mixed. Add powdered sugar, peppermint flavoring and enough food color to tint filling to desired hue. Beat until well mixed.
Spread 2 teaspoons filling onto bottom-side of half of cookies. Top each with second cookie, bottom-side down; press together slightly.
Tint half of the filling green to have a red and green color combination of cookies.
Explore reviews fromour online community
I substituted GF flour for wheat flour. I wet my fingers and pressed down the dough (I live at 6000 ft above sea level.). The cookies turned out fantastic!
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