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Prep 50min
Total1hr10min
Servings18
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Ingredients
Cookies
1
pouch (17.5 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
Filling
2/3
cup marshmallow creme
1/3
cup butter, softened
1/2
teaspoon vanilla
2/3
cup powdered sugar
Topping
1
tablespoon powdered sugar
1/8
teaspoon unsweetened baking cocoa
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Steps
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.
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To easily scoop marshmallow creme out of the jar, lightly spray a rubber spatula wtih cooking spray.
Skip the powdered sugar topping and drizzle cookies with melted chocolate. Color the cookie filling using food color for special occasions.
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