- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/4 cup solid vegetable shortening
- 1 egg white
- 1/2 cup low-fat 1% milk
- 3/4 cup marshmallow spread (I used strawberry marshmallow spread)
Preheat oven to 425F Combine the flour, cocoa, baking soda, and salt in a small bowl. With an electric mixer on medium speed, beat the sugar shortening, and egg white in a medium bowl until fluffy and well blended, about 2 minutes. Stir in the flour mixture, then the milk, until just blended.
Drop the dough by spoonfuls onto large, ungreased baking sheets, making 36 cookies. Bake until top springs back when lightly touched, 5-7 minutes. Cool completely on the sheets on a rack. Spoon 2 teaspoons marshmallow spread on the bottoms of half the cookies. Top with the remaining cookies. Enjoy!Pin It Now!