Chocolate-Mallow Cookie Pies

 

1

pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/3

cup unsweetened baking cocoa

2

tablespoons Gold Medal® all-purpose flour

1/3

cup sour cream

1/4

cup butter or margarine, softened

1

teaspoon vanilla

1

egg

2/3

cup marshmallow creme

1/3

cup butter, softened

1/2

teaspoon vanilla

2/3

cup powdered sugar

1

tablespoon powdered sugar

1/8

teaspoon unsweetened baking cocoa

• 1 Heat oven to 350°F. In large bowl, stir together cookie mix, cocoa and flour. Add sour cream, 1/4 cup butter, 1 teaspoon vanilla and the egg; stir until stiff dough forms.
• 2 Shape dough into 36 (1-inch) balls. On ungreased cookie sheets, place balls 2 inches apart. Press each ball to flatten slightly.
• 3 Bake 8 to 9 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• 4 In small bowl, beat filling ingredients with electric mixer until light and fluffy. For each cookie pie, spread about 2 teaspoons filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.
• 5 In small bowl, stir together topping ingredients; sprinkle over tops of cookie pies. Store between sheets of waxed paper in tightly covered container.