Dark Chocolate Sandwich Cookies

Steps

• 1

  In medium bowl, mix flour, cocoa, baking powder, baking soda and salt; set aside.
• 2

  In large bowl, beat 1 cup softened butter and the granulated sugar with electric mixer on medium speed until fluffy; scrape side of bowl. Beat in egg just until smooth. Beat in 1 teaspoon vanilla. On low speed, beat in flour mixture until well blended.
• 3

  Divide dough in half; shape each half into a roll, 8 inches long and 2 inches in diameter. Wrap dough logs tightly with plastic. Refrigerate about 2 hours or until very firm.

  
• 4

  Heat oven to 375°F. Unwrap 1 of the dough logs; cut into 1/4-inch slices. Place 2 inches apart on ungreased cookie sheets, reshaping if necessary. Repeat with remaining dough log.

  
• 5

  Bake 6 to 8 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

  
• 6

  To make marshmallow frosting, in large bowl, beat marshmallow creme, 3/4 cup softened butter, 1/2 teaspoon vanilla and 2 teaspoons milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency.
• 7

  For each sandwich cookie, spread generous tablespoonful frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Store covered in refrigerator with waxed paper between layers.