These aren’t as cake as whoopee pies and the filling is just so good. Got these out of a Southern Living Magazine and they make 1 dz that is the perfect little snack with coffee or iced tea or coke, or hot tea, well, you get the idea…they taste great with just about anything.
1 c flour
1/2 teas baking powder
1/2 teas baking soda
1/2 teas salt
1 cup graham cracker crumbs
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar
1 large egg
1 teas vanilla
1 (8 oz) container sour cream
Parchment paper
Marshmallow Filling
1 (12 oz) package semisweet chocolate morsels
2 teasp shortening
Preheat oven to 350. Sift together flour and next 3 ingredients win a medium bowl; stir in graham cracker crumbs.
Beat butter and next 2 ingredients at medium speed with a mixer until fully. Add egg and vanilla, beating until bended.
add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition; stopping to scrape bowl as needed.
Drop batter by rounded tablespoons 2″ apart onto 2 parchment paper lined baking sheets. Bake in batches for 13-15 min or until set and bottoms are golden brown.
Remove cookies to wire racks and cool
Turn 12 of the cookies over, bottom side up and spread each with 1 tables filling *(see below for recipe)
Top with remaining 12 cookies. Freeze for 30 min or until filling is set.
Melt chocolate chips and shortening in microwave at 30 second intervals, stirring after ea 30 sec until all chocolate chips are melted. (this should take only 3 – 30 sec cook times…Remember after the 2nd time to stir to allow the chips to melt and then after the last 30 sec, stir until all are melted. “if necessary, you might need an additional 10-15 sec cooking time. Be careful not to burn. Dip the bottom half of the cookie in the melted chocolate and set aside on waxed paper until chocolate hardens. You could even dip the cookie in chopped pecans before the chocolate hardens. You can store in fridge for 24 hours, covered…..they don’t last that long at our house, but your house might be different and you might not be cookie monsters like we are..
Filling: 1/2 cup butter, softened
1 cup sifted powdered sugar
1 cup marshmallow creme
1/2 teasp vanilla
Beat butter at medium speed with mixer until creamy; gradually add sugar, beating well. Add marshmallow and vanilla and beat until well blended.
Chocolate Castles 