Type what you have

Ingredients

• ✓ marshmallow creme
• sugar cookie dough
• cream cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Smooth refrigerated sugar cookie dough into an approximately 1/4-inch-thick layer onto an ungreased baking sheet.
3. 3 Bake in the preheated oven until edges are lightly browned and center is no longer doughy, about 10 minutes.
4. 4 Blend marshmallow creme and cream cheese in a medium bowl. Spread mixture over crust. Chill in the refrigerator until serving.

By Lois

Ingredients

• ✓ marshmallow creme
• white sugar
• evaporated milk
• butter
• peanut butter chips

Instructions

1. 1 Butter one 7x11 or 9x13 inch pan.
2. 2 In a 4 quart saucepan combine the sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil. Boil and stir for 5 minutes. (It will burn easily so watch it carefully.)
3. 3 Remove from the heat and stir in the peanut butter chips. Beat until chips are melted. Spread mixture into pan and let cool then cut into teensy squares.
4. 4 Variation: After mixture boils 5 minutes, divide mixture in half and add 1 cup peanut butter chips to one half and 1/2 cup cocoa powder and 1/4 melted butter to the other half. Pour "blonde" mixture into pan. Top with cocoa mixture. Let cool before cutting into squares.

By Bron

Ingredients

• ✓ marshmallow creme
• green grape
• red grape
• cream cheese
• almond

Instructions

1. 1 Wash grapes in a colander under running water, and remove all stems. Place in a large bowl.
2. 2 In a separate bowl, stir together the cream cheese and marshmallow creme until smooth and creamy. Pour the mixture over the grapes. Using a rubber spatula or large serving spoon, fold the mixture into the grapes until well coated. Fold in the almonds.
3. 3 This salad may be served immediately, or covered and refrigerated for 1 hour to set slightly, and to allow flavors to blend.

By With Imagination

Ingredients

• ✓ marshmallow creme
• water
• food coloring
• vanilla ice cream
• strawberry

Instructions

1. 1 Stir together marshmallow creme and 1 to 2 tablespoons hot water in a bowl until smooth. Add enough food coloring to reach desired color.
2. 2 Transfer ice cream to a large bowl. Stir with a wooden spoon to soften. Stir in blue marshmallow mixture to create a swirl. Cover and freeze at least 8 hours.
3. 3 Divide ice cream between 8 bowls or sundae glasses. Top with strawberries.

By Sammy Mila

Ingredients

• ✓ marshmallow creme
• evaporated milk
• sugar
• butter
• peanut butter
• vanilla extract

Instructions

1. 1 Grease an 8x8 inch dish.
2. 2 In a medium saucepan over medium heat, combine milk, sugar and butter. Bring to a rolling boil, and let boil 5 minutes. Remove from heat and stir in peanut butter, marshmallow creme and vanilla until well incorporated. Spread into prepared dish. Let cool completely before cutting into squares.

By Pam

Ingredients

• ✓ marshmallow creme
• semisweet chocolate chip
• margarine
• white sugar
• evaporated milk
• vanilla extract
• peppermint extract

Instructions

1. 1 Put chocolate chips and marshmallow creme in a large mixing bowl with margarine.
2. 2 Combine sugar and evaporated milk in a large pot over medium-low heat. Stir constantly and bring to a rolling boil. Reduce heat to low. Continue to stir gently, making sure you do not scrape the edge of the pot. Use a candy thermometer to keep an eye on the temperature, and heat mixture to 240 degrees F (115 degrees C), 7 to 10 minutes. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.
3. 3 Pour hot sugar mixture over the ingredients in the mixing bowl; stir until combined. Stir in vanilla and peppermint extract until well combined.
4. 4 Line a 9x13-inch rimmed baking sheet with waxed paper. Pour in fudge mixture and cool in the refrigerator until completely set, about 2 hours.
5. 5 Remove fudge from the refrigerator. Run a sharp knife under hot water and cut fudge into 1-inch squares.

By Ali Le Roy

Ingredients

• ✓ marshmallow creme
• white sugar
• evaporated milk
• brown sugar
• butter
• cookie butter

Instructions

1. 1 Grease an 8-inch square baking dish.
2. 2 Mix white sugar, evaporated milk, brown sugar, and butter in a saucepan; bring to a boil. Reduce heat to a simmer and cook, stirring continually, until mixture is smooth and sugar is dissolved, about 8 minutes. Remove saucepan from heat and stir marshmallow creme into sugar mixture until smooth.
3. 3 Stir cookie butter into sugar-marshmallow mixture until evenly combined; pour into the prepared baking dish. Let fudge stand until cooled and solid, at least 30 minutes.

By TheJehosephat

Ingredients

• ✓ marshmallow creme
• butter
• semisweet chocolate chip
• walnut
• vanilla extract
• evaporated milk
• white sugar

Instructions

1. 1 Line a 13x9 inch baking dish with foil and butter the foil.
2. 2 In the top half of a double boiler combine the butter or margarine, evaporated milk and sugar. Cook on medium heat for 12 minutes or until it reaches a temperature of 236 degrees F (112 degrees C). Remove from heat and stir in the chocolate chips, vanilla and marshmallow creme. Stir until chocolate chips melt then mix in the chopped walnuts. Spread mixture into the prepared pan. Score into squares while still warm. Refrigerate until firm then cut along the scored lines.

By Chris Milliron

Ingredients

• ✓ marshmallow creme
• white sugar
• evaporated milk
• butter
• salt
• milk chocolate chip
• semisweet chocolate chip
• cashew
• cranberry
• vanilla extract

Instructions

1. 1 Line an 8-inch square pan with aluminum foil or waxed paper.
2. 2 Combine marshmallow creme, sugar, evaporated milk, butter, and salt together in a saucepan and bring to a boil. Cook for exactly 5 minutes, stirring constantly. Remove from heat; stir in milk chocolate chips and semisweet chocolate chips until chocolate is melted and mixture is smooth.
3. 3 Fold cashews and dried cranberries into the chocolate mixture; stir in vanilla extract. Pour mixture into the prepared pan. Cool at room temperature or in the refrigerator until firm, 2 hours. Cut into 1-inch squares.

By Karen H

Ingredients

• ✓ marshmallow creme
• butter
• white sugar
• evaporated milk
• chocolate candy
• milk chocolate chip
• peanut butter

Instructions

1. 1 Grease a 9x13-inch baking pan. Set aside.
2. 2 Bring butter, sugar, and evaporated milk to a boil in a saucepan over medium heat. Boil for 5 to 7 minutes, then remove from heat and quickly stir in the marshmallow cream, chocolate candy, and chocolate chips, until the chocolate has melted and is fully incorporated. Pour chocolate mixture into the prepared baking pan. Dot the top of the fudge with peanut butter. Swirl a knife through the fudge and peanut butter to create a marble effect. Cover and refrigerate until firm, about 1 hour. Cut into squares for serving.

By Rita Spangler

Ingredients

• ✓ marshmallow creme
• semisweet chocolate chip
• sweet chocolate
• white sugar
• butter
• evaporated milk
• salt
• pecan

Instructions

1. 1 Combine chocolate chips, German sweet chocolate and marshmallow creme in large bowl.
2. 2 Combine sugar, butter, evaporated milk and salt in heavy skillet. Bring to a boil over medium heat. Cook for 6 minutes, stirring constantly.
3. 3 Pour hot syrup over chocolate mixture. Stir with wooden spoon until smooth. Stir in pecans.
4. 4 Spread into buttered 10x15 inch pan. Let stand until firm; cut into squares.

By Cathy

Ingredients

• ✓ marshmallow creme
• confectioners sugar
• skim milk
• butter
• semisweet chocolate chip
• vanilla extract
• cocoa

Instructions

1. 1 Grease one 8x8 inch pie pan and set aside.
2. 2 In a heavy saucepan over medium heat, combine the powdered sugar, milk and butter. Mix well and stir constantly until candy thermometer reads 238 degrees F (112 degrees C).
3. 3 Remove from heat and add chocolate chips, marshmallow creme, vanilla and cocoa. Quickly stir together and pour into prepared pan. Cool and serve. Refrigerate in an airtight container.

By Terrie

Ingredients

• ✓ marshmallow creme
• evaporated milk
• white sugar
• butter
• vanilla candy coating
• pistachio nut
• vanilla extract
• green food coloring

Instructions

1. 1 Grease a 9x13 inch baking dish.
2. 2 In a medium saucepan over medium-high heat, combine evaporated milk, sugar and butter; boil for 4 minutes. Remove from heat and stir in marshmallow creme and candy coating. Stir in pistachios, vanilla and food coloring. Add more drops of food coloring to achieve desired color.
3. 3 Pour into prepared pan and cool.

By Sara

Ingredients

• ✓ marshmallow creme
• sugar
• heavy cream
• butter
• white chocolate chip
• orange extract
• yellow food coloring
• red food coloring

Instructions

1. 1 Grease a 9 x 13 inch pan.
2. 2 In a medium saucepan over medium heat, combine sugar, cream and butter. Heat to soft ball stage, 234 degrees F (112 degrees C). Remove from heat and stir in marshmallow creme and white chocolate chips; mix well until the chips melt. Reserve 1 cup of mixture and set aside.
3. 3 To the remaining mixture add orange flavoring, yellow and red food coloring. Stir well and pour into prepared pan. Pour reserved cream mixture on top. Using a knife, swirl layers for decorative effect.
4. 4 Chill for 2 hours, or until firm, and cut into squares.

By Betty from Ohio

Ingredients

• ✓ marshmallow creme
• white sugar
• evaporated milk
• margarine
• peanut butter

Instructions

1. 1 Line a 9x13 inch pan with foil or parchment paper.
2. 2 Combine sugar, evaporated milk, and butter In a medium saucepan. Cook over medium heat stirring frequently until it comes to a boil. Boil for 10 minutes, remove from heat and stir in peanut butter and marshmallow creme.
3. 3 Pour into the prepared pan and chill until set. Cut into squares and serve.

By Teresa

Ingredients

• ✓ marshmallow creme
• candy bar
• butter
• sugar
• butter
• evaporated milk
• semisweet chocolate chip
• vanilla extract

Instructions

1. 1 Place candy bars into freezer for about 10 minutes to firm; slice 1/2-inch to 3/4-inch thick.
2. 2 Line a 9-inch square baking dish with aluminum foil amd grease with butter.
3. 3 Heat sugar, 3/4 cup butter, and evaporated milk in a saucepan over medium heat, stirring to melt butter and dissolve sugar. Bring mixture to a boil and cook, stirring constantly, until a candy thermometer inserted into the middle of the syrup reads 234 degrees F (110 degrees C), 3 to 5 minutes. Remove from heat and stir chocolate chips into syrup until melted and smooth. Stir marshmallow cream and vanilla extract into mixture to make a smooth fudge.
4. 4 Spread half the fudge into the prepared dish and layer the candy bar pieces over the fudge; pour remaining fudge on top of candy bars. Let cool to room temperature before cutting into squares.

By Jennifer Griffin Lord

Ingredients

• ✓ marshmallow creme
• butter
• sugar
• milk
• peanut butter
• semisweet chocolate chip
• butterscotch chip
• vanilla extract

Instructions

1. 1 Lightly grease a 9x13 inch dish.
2. 2 In a 2-quart saucepan over medium heat, combine butter, sugar and milk. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in peanut butter, chocolate chips and butterscotch chips until melted. Stir in vanilla. Fold in marshmallow creme. Pour into prepared pan. Chill in refrigerator until firm.

By TAMISANGELS

Ingredients

• ✓ marshmallow creme
• graham cracker crust
• sweetened condensed milk
• lemon juice
• peanut butter
• whipped topping
• hot fudge topping
• walnut

Instructions

1. 1 In a large mixing bowl, combine condensed milk, lemon juice, peanut butter, and marshmallow creme. Beat until smooth. Fold in whipped topping.
2. 2 Spoon 1/4 of peanut butter mixture into each graham cracker crust. Spread half of fudge topping over each peanut butter layer. Spoon half of remaining peanut butter mixture over each fudge layer.
3. 3 Garnish with chopped nuts. Freeze until firm, then serve.

By S Beavin

Ingredients

• ✓ marshmallow creme
• white sugar
• evaporated milk
• butter
• salt
• semisweet chocolate chip
• butterscotch chip
• pecan
• vanilla extract

Instructions

1. 1 Line an 8-inch square dish with foil.
2. 2 In a heavy saucepan over medium heat, combine sugar, evaporated milk, butter and salt. Bring to a boil and let roll 5 minutes. Remove from heat and stir in marshmallow creme, chocolate chips, butterscotch chips, pecans and vanilla. Continue stirring until marshmallow creme is melted and all ingredients are thoroughly combined. Pour into prepared dish.
3. 3 Refrigerate for 2 hours, until firm. Lift from dish, remove foil, and cut into pieces.

By Elisa

Ingredients

• ✓ marshmallow creme
• brown sugar
• water
• maple syrup
• peanut butter
• chocolate almond bark
• flour tortilla
• sugar frosted corn flake cereal
• banana

Instructions

1. 1 Stir the brown sugar, water, and maple syrup together in a saucepan until the sugar has dissolved. Bring to a boil, and reduce heat to medium low to keep warm.
2. 2 Mix the marshmallow creme with the peanut butter in a large bowl, and pour the brown sugar mixture over the peanut butter mixture.
3. 3 With an electric mixer, beat the mixture until fluffy. Refrigerate the fluff.
4. 4 To make the bites, lay a tortilla out onto a work surface. Spread a thin layer of peanut butter fluff onto the tortilla, leaving an edge about 1/4 inch wide all the way around free from spread.
5. 5 Sprinkle about 1 1/2 tablespoons of frosted flake cereal over the spread.
6. 6 Lay a banana along one side of the tortilla; if 1 banana is too short to reach the entire length of the tortilla, use 1 1/2 bananas. Tightly roll the tortilla around the banana.
7. 7 With a sharp serrated knife, cut the roll into 1/2-inch thick slices. Lay the slices out flat on waxed paper.
8. 8 Place the chocolate almond bark into a microwave-safe bowl, and microwave for 1 minute; stir the chocolate coating, and continue microwaving at 30-second intervals and stirring until the coating is smooth and warm (not hot).
9. 9 Dip the bottom of a slice into the coating, covering about 2/3 of the height of the slice. Place the dipped slice coated side down on a sheet of waxed paper to set. Repeat with remaining slices.
10. 10 Place slices into refrigerator to chill.
11. 11 Place the remaining cereal flakes in a shallow bowl, and lightly crush them.
12. 12 Dip the other side of the slices into the chocolate coating, and immediately dip the coated area into the crushed flakes. Place the rolls onto waxed paper, flake sides up. Chill the pieces in the refrigerator until the tops have set up.

By Peggianne

Ingredients

• ✓ marshmallow creme
• almond
• sugar
• butter
• evaporated milk
• pumpkin
• pumpkin pie spice
• butterscotch chip
• vanilla extract

Instructions

1. 1 Butter a 9x13 inch pan and set aside.
2. 2 Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie sheet and place in oven to toast. Stir frequently. Do not burn. Remove from oven and set aside.
3. 3 In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes.
4. 4 Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.
5. 5 Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool at room temperture. Cut into squares, and store in the refrigerator in an air-tight container.

By Allrecipes Member

Ingredients

• ✓ marshmallow creme
• butter
• all-purpose flour
• white sugar
• egg yolk
• water
• milk
• all-purpose flour
• shortening
• confectioners sugar
• vanilla extract

Instructions

1. 1 Mix 1/4 pound of the butter with 3 cups of flour, 2 tablespoons white sugar, egg yolks, and water. (Done like making pie dough with a pastry blender.)
2. 2 Chill for 1 hour then roll out like pie dough on a floured pastry sheet. Spread another 1/4 pound of the butter over dough. Fold dough together and refrigerate 1 hour. Repeat this procedure until all of the butter is used.
3. 3 Cut dough into fourths. Wrap each quarter in plastic wrap. Chill.
4. 4 Take out one quarter at a time and allow to stand at room temperature long enough that it softens enough that the dough can be rolled.
5. 5 Roll dough out on floured pastry sheet/ board. Cut dough into 1/2 inch wide X 4-5 inch long strips. Wrap around clothes pins or dowel pins pinching ends.
6. 6 Bake at 400 degrees F (200 degrees C) for 12-15 minutes until lightly browned. Slide off sticks while still very warm and then cool completely.
7. 7 To Make Filling: In a saucepan over medium heat, cook 1 cup milk and 1/2 cup flour until thick stirring constantly. Let cool.
8. 8 Cream together shortening, confectioners' sugar, marshmallow cream, and vanilla. Add cooked mixture to creamed mixture and beat till fluffy. Fill cooled pastry curls with filling.

By Donna Pierson

Ingredients

• ✓ marshmallow creme
• butter
• margarine
• cottage cheese
• all-purpose flour
• salt
• all-purpose flour
• vanilla extract
• shortening
• confectioners' sugar
• milk

Instructions

1. 1 Cream together butter, margarine, cottage cheese, salt, and 4 cups of flour to form a dough. Shape into a large square, cover, and chill overnight.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Cut dough into 4 quarters. Roll each quarter out individually, about 1/8 inch thick; cut into 8-inch strips.
4. 4 Roll over tubes (I use clothespins covered with aluminum foil). Bake in the preheated oven until brown, about 10 to 15 minutes.
5. 5 Cook and stir milk and 4 tablespoons of flour together over medium-low heat until thick paste forms. Let cool completely.
6. 6 Beat shortening and confectioners' sugar together until fluffy. Add marshmallow cream and vanilla; add cold paste and beat.
7. 7 Fill tubes with cream filling. Sprinkle with confectioners' sugar just before serving.

By Deborah

Ingredients

• ✓ marshmallow creme
• graham cracker crumb
• macadamia nut
• margarine
• white sugar
• water
• gelatin
• cream cheese
• cranberry sauce
• whipped topping

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix graham cracker crumbs, macadamia nuts, margarine, and sugar together in a bowl; press into the bottom of a 9-inch springform pan.
3. 3 Bake in the preheated oven until crust is lightly browned, about 10 minutes. Cool crust.
4. 4 Mix water and gelatin together in a saucepan over low heat until dissolved, 3 to 4 minutes.
5. 5 Beat cream cheese and marshmallow cream together in a bowl using an electric mixer on medium speed until well mixed. Gradually stir gelatin mixture and cranberry sauce into cream cheese mixture; fold in whipped topping. Spoon mixture over crust. Chill cheesecake in the refrigerator until firm, at least 1 hour.

By chrissi0605

Ingredients

• ✓ marshmallow creme
• white sugar
• milk
• butter
• peanut butter
• all-purpose flour

Instructions

1. 1 Grease a 9x13-inch baking dish; set aside.
2. 2 Combine sugar, milk, and butter in a medium saucepan. Bring to a boil and cook for 5 minutes. Remove from heat.
3. 3 Stir in peanut butter and marshmallow creme. Mix in flour gradually until incorporated.
4. 4 Spread fudge into the prepared dish. Allow to cool completely before slicing.
5. 5 Serve and enjoy!

By Debby

Ingredients

• ✓ marshmallow creme
• marshmallow
• all-purpose flour
• baking powder
• salt
• butter
• vegetable oil
• white sugar
• egg white
• vanilla extract
• almond extract
• buttermilk

Instructions

1. 1 Preheat the oven's broiler and place an oven rack a few inches below it. Line a baking sheet with parchment paper and lightly grease the parchment.
2. 2 Spread out mini marshmallows on the baking sheet in an even layer, and put under the broiler until browned and toasted, about 30 seconds. Remove from heat and allow to cool.
3. 3 Preheat the oven to 325 degrees F (165 degrees C) and place an oven rack in the middle of the oven. Line a 9-inch round cake pan with parchment paper and lightly grease it.
4. 4 Whisk together flour, baking powder, and salt in a small bowl.
5. 5 Cream together toasted mini marshmallows, butter, oil, sugar, and marshmallow crème in a large bowl with an electric mixer until thoroughly incorporated and smooth, 2 to 3 minutes. Beat in egg whites, 1 at a time, mixing well after each addition. Mix in vanilla and almond extracts. Stir in half of the flour mixture until just combined. Mix in buttermilk until just combined. Stir in remaining flour mixture until just combined.
6. 6 Pour batter into the prepared cake pan, and spread into an even layer.
7. 7 Bake in the preheated oven until the top springs back lightly when touched, 35 to 40 minutes. Allow cake to cool in the pan for 10 to 15 minutes before transferring to a wire rack to cool completely.

By Kim

Ingredients

• ✓ marshmallow creme
• white sugar
• eggnog
• butter
• vanilla candy melt
• rum extract
• nutmeg

Instructions

1. 1 Line a 9-inch square baking pan with aluminum foil, leaving an overhang on both sides. Grease aluminum foil.
2. 2 Combine sugar, eggnog, and butter in a large saucepan over medium heat; bring to a boil, stirring constantly, about 5 minutes. Off heat, add vanilla candy and marshmallow creme; stir until smooth. Stir in rum extract. Pour fudge mixture into the prepared baking pan. Lightly sprinkle nutmeg on top.
3. 3 Cool fudge to room temperature, about 30 minutes. Score fudge into 36 pieces. Refrigerate until firm, about 1 hour.
4. 4 Lift up aluminum foil ends to remove fudge from the pan. Cut through scored lines with a large knife.

By CRAZY4SUSHI

Ingredients

• ✓ marshmallow creme
• white sugar
• margarine
• evaporated milk
• semisweet chocolate
• vanilla extract
• peanut butter

Instructions

1. 1 Combine 1 1/2 cups sugar, 6 tablespoons margarine, and 1/3 cup evaporated milk in a heavy 1 1/2-quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling over medium heat for 4 minutes, stirring constantly to prevent scorching.
2. 2 Remove from heat; stir in chocolate pieces until melted. Add 1/2 of the marshmallow creme and 1/2 teaspoon vanilla; beat until well blended. Pour into a greased 9x13-inch baking pan.
3. 3 Repeat steps 1 and 2 with remaining ingredients, substituting peanut butter for chocolate pieces. Spread evenly over chocolate layer.
4. 4 Let fudge cool at room temperature until set; cut into squares.

By NICATIE

Ingredients

• ✓ marshmallow creme
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• milk
• salt
• water
• vegetable shortening
• confectioners sugar
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 12-cup ladyfinger cake pans or canoe pans.
2. 2 Cream butter and white sugar in a bowl with an electric mixer until fluffy; mix in eggs and 1 teaspoon vanilla extract. Whisk flour, baking powder, and 1/4 teaspoon salt in a separate bowl; gradually mix flour mixture into butter mixture, a little at a time, alternating with milk to make a smooth batter. Spoon batter into prepared cake pans.
3. 3 Bake in the preheated oven until the snack cakes are golden brown and set in the middle, about 20 minutes. Let snack cakes cool about 10 minutes before turning out to finish cooling on wire racks.
4. 4 Dissolve 1/4 teaspoon of salt in hot water in a small bowl and set aside. Mix marshmallow creme, vegetable shortening, confectioners' sugar, and 1 teaspoon vanilla extract in a separate bowl. Beat with an electric mixer on high until filling is fluffy. Beat the salt solution into the filling. Pipe filling into cooled snack cakes.

By Lori J Brandt Taylor

Ingredients

• ✓ marshmallow creme
• all-purpose flour
• cocoa powder
• salt
• baking powder
• baking soda
• butter
• white sugar
• egg
• vanilla extract
• milk
• butter
• confectioners' sugar
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Whisk flour, cocoa powder, salt, baking powder, and baking soda in a bowl. Beat 1 cup butter and white sugar in a separate large bowl, with an electric mixer on medium speed, until mixture is creamy. Beat eggs and 2 teaspoons vanilla extract into butter mixture.
3. 3 Stir half the flour mixture into wet ingredients, followed by milk; stir remaining flour mixture into dough. Drop dough by tablespoonfuls onto baking sheets. For 25 whoopie pies, make 50 cookies.
4. 4 Bake cookies in the preheated oven until set and lightly browned, about 10 minutes. Let cool completely.
5. 5 Beat 3/4 cup butter with confectioners' sugar in a bowl, using an electric mixer; beat 2 teaspoons vanilla extract and marshmallow creme into filling. Spread at least 1 teaspoon filling on the bottom of a cookie and top with a second cookie. Repeat with remaining cookies and filling.

By hb936