Rich chocolate cutout cookies with a decadent marshmallow cream center, perfect for Father’s Day gifting.
10 tablespoons unsalted butter, softened slightly
1/2 cup Imperial Sugar Extra Fine Granulated Sugar
1/4 cup Imperial Sugar Light Brown Sugar, packed
1 egg
1/2 teaspoon vanilla
1 3/4 cups all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
3/4 cup marshmallow cream
1/4 cup unsalted butter, softened
1/4 cup Imperial Sugar Confectioners Powdered Sugar
1 1/2 teaspoons vanilla extract
Pinch of salt
1. In a large bowl, cream 10 tbsp butter with granulated and brown sugars until light and fluffy.
2. Beat in the egg and 1/2 tsp vanilla extract.
3. In a separate bowl, whisk flour, cocoa powder, salt, and baking powder.
4. Gradually add dry ingredients to wet, mixing until a dough forms.
5. Wrap dough in plastic and chill for at least 1 hour.
6. Preheat oven to 350°F. Roll dough to 1/4 inch thickness and cut into rounds.
7. Bake for 8-10 minutes. Let cool completely.
8. For filling, beat marshmallow cream, 1/4 cup butter, powdered sugar, 1.5 tsp vanilla, and salt until smooth.
9. Pipe or spoon filling onto half the cookies and top with the remaining cookies.
Use the Spoon & Sweep method for flour to ensure the cookies aren’t too dry.
Store in an airtight container for up to 5 days.