Ingredients
1-1/4 cups butter, softened2 cups sugar2 large eggs, room temperature2 teaspoons vanilla extract2 cups all-purpose flour3/4 cup baking cocoa1 teaspoon baking soda1/2 teaspoon salt1 jar (7 ounces) marshmallow creme
Preparation
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm enough to shape.
Preheat oven to 350°. Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Bake until cookies are set, 6-8 minutes. Using a 1-1/4-in. heart-shaped cookie cutter, score the center of half the cookies. Cool completely on pans on wire racks.
Using the same heart-shaped cookie cutter, gently cut scored cookie tops and remove the center of each. Spread marshmallow creme over the bottom of the solid cookies; cover with remaining cookies.
