How to make it
9 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats.
In a large bowl, cream together the softened butter and brown sugar
In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 3 minutes.
3 minAdd the egg and vanilla extract
Add the egg and vanilla extract to the butter mixture, beating well until fully incorporated.
Whisk together the flour, cocoa powder, baking soda, and salt
In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the flour mixture, mixing just until combined.
Drop rounded tablespoons of batter
Drop rounded tablespoons of batter onto the prepared baking sheets, spaced about 2 inches apart. Bake for 10-12 minutes or until the tops spring back when lightly touched.
10 minLet the cookies cool
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
5 minTo make the filling
To make the filling, beat the softened butter and powdered sugar together until smooth. Add the marshmallow fluff and vanilla extract, beating until light and fluffy.
Spread or pipe a generous amount of filling
Spread or pipe a generous amount of filling onto the flat side of half the cookies. Top with the remaining cookies to create sandwiches.
A little kitchen wisdom
Ensure the cookies are completely cool before filling, otherwise the marshmallow cream will melt and slide off. For the best texture, use a cookie scoop to ensure all pieces are uniform in size.
