- 3 cups all-purpose flour
- 1 1/2 cups white sugar
- 3/4 cup unsweetened cocoa powder
- 3/4 teaspoon salt
- 3 teaspoons baking powder
- 1 1/2 cups milk
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 3/4 cup shortening
- 3/4 cup butter, softened
- 2 cups confectioners' sugar
- 1/8 teaspoon salt
- 1 (7 ounce) jar marshmallow creme
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon milk
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, combine flour, white sugar, cocoa powder, 3/4 teaspoon salt, and baking powder. Stir in 1 1/2 cups milk, eggs, 1 1/2 teaspoons vanilla, and shortening. Mix until smooth using an electric mixer. Drop batter by rounded teaspoons onto ungreased cookie sheets. Leave space, and only use a teaspoon; these spread.
- Bake in preheated oven for 7 to 8 minutes. Remove from pan immediately, and cool on wire rack.
- To make the filling, combine the butter, confectioners' sugar, 1/8 teaspoon salt, marshmallow creme, 1 1/2 teaspoons vanilla, and 1 tablespoon milk in a medium bowl. Beat with mixer until fluffy. Spread filling on one cookie, and top with another sandwich style.