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Prep 45min
Total1hr25min
Servings18
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Ingredients
Cookies
1
cup granulated sugar
1/2
cup butter, softened
1/2
cup buttermilk
2
teaspoons vanilla
1
egg
2
oz unsweetened baking chocolate, melted, cooled
1 3/4
cups Gold Medal™ all-purpose flour
1/2
teaspoon baking soda
1/2
teaspoon salt
Creamy Marshmallow Filling
3
cups powdered sugar
1
jar (7 oz) marshmallow creme
3/4
cup butter, softened
6
to 7 teaspoons milk
6
drops red food color
Decoration
Crushed peppermint candies or candy canes
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Steps
1
Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mats.
2
In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and chocolate with electric mixer on medium speed, or mix, until well blended. Stir in flour, baking soda and salt. On cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
3
Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
4
In large bowl, beat all filling ingredients on medium speed about 2 minutes or until light and fluffy. Place flat sides of 2 cookies together with scant 3 tablespoons filling, sandwich-style. Sprinkle edges of filling with crushed candies. Store in tightly covered container.
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Fold 1/2 cup miniature semisweet chocolate chips into filling.
Fold 1/2 cup chocolate-covered toffee bits into the filling.
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