Ingredients

The following ingredients have 24 Servings
  • ¾ cup softened butter
  • ​½ cup superfine sugar
  • ​½ cup light brown sugar (packed)
  • ​½ cup unsweetened cocoa powder (sifted)
  • 1 teaspoon vanilla paste or extract
  • 1 egg
  • 1¾ cups all-purpose flour
  • ​½ teaspoon salt
  • ¾ cup Marshmallow Fluff

Instruction

  • Beat the butter until light and fluffy. Add both sugars and beat to combine. Add the sifted cocoa powder, mix to combine.
  • Add the vanilla and egg, mix well.
  • Mix in the flour and salt. Mix until the dough comes together.
  • Shape the dough into two large discs, wrap in plastic wrap and chill for 1 hour.
  • Preheat the oven to 350F/175C
  • On a floured surface roll the dough out to about 1/4 inch thick.
  • Using a 2.5-inch cookie cutter, cut out the cookies and then using a 1-inch cookie cutter, cut a hole in the center of 1/2 of the cookies.
  • Place the cookies on a cookie sheet (about an inch apart) and bake 10 -12 minutes until set (being careful not to overcook the edges. Let cool completely before assembling.
  • To assemble, spoon a heaping teaspoon in the center of the cookie without the hole, spread slightly, then using a cookie with a hole, press the cookies together gently. The fluff will spread as it sets.
  • Let the cookies set for 2 hours before serving. Store in an airtight container, the cookies will keep for 5 days.