What
you need,
For
the cakes,
2
cups all-purpose flour
½
cup cocoa powder
1
tsp. baking soda
½
tsp. salt
1
cup packed light brown sugar
8
tbsp. unsalted butter, softened (I used salted butter, as usual, I just left
out the ¼ tsp. salt)
1
large egg
1
tsp. vanilla extract
1
cup buttermilk
For
the filling,
12
tbsp. butter, softened
1
¼ cup icing sugar
1
½ tsp. vanilla extract
1/8
tsp. salt (if you use salted butter, leave it out! That is what I did)
2
½ cups marshmallow cream
To
make the cakes adjust the oven racks to upper middle position and heat the oven
to 350 degrees.
Line
2 baking sheets with parchment paper or silpat mats.
In
a bowl whisk together the flour, cocoa powder, baking soda and salt.
In
the bowl of a stand mixer fitted with the paddle attachment beat the sugar and
butter on medium speed until light and fluffy. Beat in the egg until well
incorporated. Beat in the vanilla.
Reduce
the speed to low and beat in 1/3 of the flour mixture, then half the
buttermilk. Repeat with half of the
remaining flour and the rest of the buttermilk, finishing up with the last of
the flour.
Use
a rubber spatula to give the batter a final stir and make sure it is well
mixed.
Scoop
the cookies onto the lined baking sheet. The recipe said to use 1/3 cup of the
batter, which I did, but man these cookies are HUGE! I would do half that
amount, unless you want to share your cookie with someone else!
I
got 14 cookies (so a total of 7 cookies one they are put together) but if you
make them smaller you would probably get closer to a dozen cookies total.
Bake
until cakes spring back when pressed with your finger, about 15-18 minutes.
Don’t overcook, they will dry out!
Let
cool completely on a wire rack.
To
make the filling combine the butter and sugar together in the bowl of a stand
mixer fitted with the paddle attachment. Beat until light and fluffy. Add in
the vanilla and salt. Beat in the marshmallow cream until well incorporated.
Make sure to refrigerate the filling for at least 30 minutes until slightly
firm.
*I
totally forgot this step, and then couldn’t figure out why all the filling just
leaked right out of the cookies. DUH!!
Just
before you are ready to serve put a dollop of the filling on the flat side of
one cookie, press a second cookie onto the filling spreading it out to the
edges.
Jen of My Tiny Oven
