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Dairy
Easy
2 Hours, 19 Minutes
Diets 
A moist chocolate outer shell encases the gooey marshmallow cream, creating the most perfect bite. These are not your everyday cookie and are a great way to jazz things up a bit.
1 stick (1/2 cup) unsalted margarine, room temperature
1 cup granulated sugar
2 cups Glicks Flour
1/2 cup Gefen Cocoa Powder
1 and 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 teaspoon Gefen Vanilla Extract
1 cup milk
2 cups confectioners’ sugar
2/3 cup margarine, room temperature
1 cup marshmallow fluff
1–2 tablespoons soy milk
In a bowl, cream together margarine and sugar. Slowly add flour, cocoa powder, baking soda, baking powder, and salt.
Slowly add egg, vanilla extract, and milk, mixing until a dough forms. Chill dough for two hours.
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
Using a small ice cream scoop or cookie scoop, portion the dough into even balls, placing them on the prepared baking sheet. Cookies will spread a lot during baking, so do not crowd the sheet. Bake about seven minutes and cool completely before sandwiching with cream filling.
Prepare the filling: In a bowl, cream together confectioners’ sugar and margarine. Add marshmallow fluff and soy milk, beating until light and fluffy. Spread filling on the bottom of half the cookies and top with the remaining half.
Photography by Rachel Beraja
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