dark chocolate chips, melted and cooled
cups all-purpose flour
cup dark cocoa powder
teaspoons baking powder
cup butter, softened to room temperature
teaspoon pure vanilla extract
cups dark chocolate chips, melted and cooled
butter, softened to room temperature
cups powdered sugar
(7-ounce) jar marshmallow cream
sweetened flaked coconut
1. Heat oven to 350 degrees. Sift
together flour, cocoa, baking powder, and salt.
- Beat 1/2 cup butter and sugar on high speed until light
and fluffy. Add eggs and vanilla, and beat until well combined. Add 1 cup melted
chocolate chips. With mixer on low speed, alternate adding dry ingredients
and milk until just combined. Chill in the refrigerator until firm, about
- Place 1 cup powdered sugar in a pie plate. Roll dough into 1 1/2 inch balls and
then roll in powdered sugar covering well.
(No brown should be showing.) Place the cookies 2 inches apart on a
baking sheet that has been lightly sprayed with cooking spray. Bake until
cookies have flattened and cracked on top, 12 to 15 minutes. Cool for two minutes on pan, then transfer
to a wire rack to let cool completely.
- When cookies have completely cooled, gently spread a
thin layer of the 1 1/4 cups melted dark chocolate chips on the flat side
of each cookie. Place cookies flat
side up on a baking sheet and refrigerate until chocolate hardens.
- Meanwhile, beat 1 cup butter on high speed until creamy. Add 1 1/2 cups powdered sugar and beat
until fluffy, stopping to scrape bowl.
Beat in the marshmallow cream and coconut. Spread the filling on the flat side of
half of the cookies, then place remaining cookies, flat side in, on
filling to make sandwiches. 18-20