These cupcake-like treats have been a favorite for years. They’re especially fun to assemble with kids when they’re out of school.
—RUTH ANN STELFOX RAYMOND, AB
PREP: 15 MIN. • BAKE: 5 MIN./BATCH + COOLING • MAKES: 1 1/2 DOZEN
1 cup butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1/2 teaspoon salt
1 cup water
1 cup buttermilk
FILLING
2 cups confectioners’ sugar
2 cups marshmallow creme
1/2 cup butter, softened
2 teaspoons vanilla extract
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with water and buttermilk, beating well after each addition.
2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 5-7 minutes or until set. Remove to wire racks to cool completely.
3. In a bowl, beat filling ingredients until fluffy. Spread on the bottoms of half of the cookies; top with remaining cookies.