Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- Pinch of salt
- 1 stick unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk or milk
- 1 stick unsalted butter (for filling)
- 2 cups powdered sugar
- 1 cup marshmallow fluff or cream cheese (optional)
- 1 teaspoon vanilla extract (optional, for filling)
Instructions
- Preheat the oven to 350°F (175°C) and grease the baking sheet or use parchment paper.
- In a bowl, combine the flour, cocoa powder, baking soda, and salt; set aside.
- Cream together the butter, granulated sugar, and brown sugar until fluffy.
- Mix in the eggs one at a time, followed by the vanilla extract.
- Gradually incorporate the dry ingredients into the wet mixture, alternating with the buttermilk.
- Scoop rounded tablespoons of dough onto the baking sheet, leaving space between each dollop.
- Bake for 10-12 minutes until cookies spring back when gently pressed; let them cool completely.
- Beat the filling ingredients together until smooth and spreadable.
- Spread or pipe the filling onto the flat side of one cookie and top with another cookie, flat side down. Press gently.
- Allow to sit for a bit to let the flavors meld, then serve and enjoy!
Notes
For gluten-free, use a 1:1 gluten-free flour blend. Experiment with flavored extracts for the filling.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian