Description
Delicious chocolate cookies filled with a fluffy marshmallow filling, perfect for any occasion!
Ingredients
Scale
- 1 box devil’s food cake mix
- 3 ounces instant chocolate pudding mix
- 3 large eggs
- 3/4 cup water
- 1/2 cup vegetable oil
- 12 Tablespoons (1 1/2 sticks) salted butter, room temperature
- 1¼ cup powdered sugar
- 1½ teaspoons vanilla extract
- 2½ cups marshmallow fluff
Instructions
- Heat oven to 350°F. Line two large cookie sheets with either parchment paper, Silpat, or lightly spray with nonstick cooking spray.
- In large bowl, beat together devil’s food cake mix, chocolate pudding mix, eggs, water, and vegetable oil until thoroughly combined (batter will be thick).
- Pour batter into a 1 gallon ziploc bag and seal. Cut a hole off of one of the bottom corners.
- Pipe batter into 36 small circles onto cookie sheets about 1-inch apart (this will allow for spreading).
- Bake 10 to 12 minutes until set. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.
- With electric mixer on medium speed, beat together salted butter and powdered sugar until fluffy then beat in vanilla extract.
- Beat in marshmallow fluff until incorporated. Cover bowl with plastic wrap and refrigerate filling until slightly firm, about 30 minutes.
- Once cookies are cooled, spread filling (about 2 Tablespoons) on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.
- Enjoy! If not eating immediately, wrap each one individually in plastic wrap and store in the refrigerator for up to 3 days.
Notes
- For best results, use room temperature butter and let the cookies cool completely before filling.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg