Recipe (adapted from Annie’s Eats), yields about 24 pies (48 cookies)
Ingredients for the cookies: • 3 1/2 cups all–purpose flour • 1 tsp. salt • 1 1/2 cups unsweetened cocoa powder • 1 tbsp. baking soda • 1 tsp. baking powder • 1 cup (2 sticks) unsalted butter, at room temperature *MAKE SURE OF THIS* • 2 cups sugar • 2 large eggs • 2 cups buttermilk
For filling: • 1 cup (2 sticks) unsalted butter, at room temperature • 2 cups powdered sugar • 16 oz. marshmallow fluff • 2 tsp. vanilla extract
What you need: • 2 mixing bowls • Electric mixer • Cookie sheet • Plastic bag • Measuring cup
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STEPS: 1. Preheat the oven to 400°. 2. Combine flour, salt, cocoa powder, baking soda and baking powder in a medium bowl. 3. Using an electric mixer, cream the butter and sugar until light and fluffy (about three minutes). 4. Add the eggs one at a time, and beat well after each addition. 5. Gradually mix in buttermilk until the mixture is well combined. 6. Slowly add the dry ingredients. Mix until thick and batter is smooth. 7. Using an ice cream scooper, scoop the batter into two–inch balls onto a greased cookie sheets. Make sure to evenly space them, about two inches apart, as they will grow. Bake for 12 minutes. 8. Remove from oven and cool the cookies either by putting them on a baking rack or into the fridge.
NOW FOR THE FILLING: 9. In a bowl, beat the butter, powdered sugar, fluff and vanilla. Start on a low speed and slowly increase until the mixture is thick, creamy and well combined.
ASSEMBLY: 10. Take a ziplock bag and fill it with frosting. Cut a hole in the corner of the bag. 11. Make sure the cookies are completely cooled. Then, match them up by size. Pipe a dollop of frosting onto the flat side of one cookie and then sandwich it with its matching counterpart.
12. ENJOY!
