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Cream-Filled Chocolate Cookies

I've been making these cookies for years. My children and grandchildren gobble them up.

27 ServingsPrep: 15 min. + chilling Bake: 10 min./batch + cooling

Ingredients

1 cup butter, softened
2 cups sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1/2 cup whole milk
FILLING:
1/2 cup butter, softened
1-1/2 cups confectioners' sugar
1 cup marshmallow creme
1 teaspoon vanilla extract

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition. Beat in
vanilla. Combine the flour, cocoa, baking soda and salt; gradually
add to creamed mixture alternately with milk, beating well after
each addition. Refrigerate for at least 2 hours.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets.
Bake at 375° for 10-12 minutes or until edges are set. Remove to
wire racks to cool.
In a small bowl, combine filling ingredients ; beat until smooth.

2 of 2

Cream-Filled Chocolate Cookies (continued)

Directions (continued)

Spread on the bottoms of half of the cookies; top with remaining
cookies. Store in the refrigerator. Yield: about 4-1/2 dozen.

Nutrition Facts: 1 serving (2 each) equals 250 calories, 11 g fat (7 g saturated fat), 44 mg cholesterol, 247 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.