Ingredients
¾ cup/185g softened butter½ cup/100g super fine granulated/caster sugar
½ cup/ 110g light brown sugar, packed
½ cup/125g unsweetened cocoa powder, sifted
1 teaspoon vanilla paste or extract
1 egg
1¾ cups/435g all-purpose/plain flour
½ teaspoon salt
¾ cup/185g Marshmallow Fluff
Instructions
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 ¼ 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 ½ of the cookies.
Place the cookies on a cookie sheet (about an inch apart) and bake 10 -12 minutes until (being careful not to over cook 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.
In an air tight container, the cookies will keep for 5 days.
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