Now you can make this Southern favorite at home. Full of chocolate and marshmallow goodness! Vanilla extract may be substituted with coconut or mint extract.
Ingredients
- butter: 0.5 cup (softened)
- white sugar: 1 cup
- egg: 1 piece
- evaporated milk: 1 cup
- vanilla extract: 1 tsp
- all-purpose flour: 2 cups
- salt: 0.5 tsp
- unsweetened cocoa powder: 0.5 cup
- ½ teaspoons baking soda: 1 piece
- baking powder: 0.5 tsp
- butter: 0.5 cup (softened)
- confectioners' sugar: 1 cup
- vanilla extract: 0.5 tsp
- marshmallow creme: 1 cup
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
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To Make Cookie Crusts: In a large mixing bowl, cream together 1/2 cup butter or margarine and white sugar. Add egg, evaporated milk, and vanilla. Mix well. In a separate bowl, mix together flour, salt, cocoa powder, baking soda, and baking powder. Add flour mixture slowly to sugar mixture while stirring. Mix just until all ingredients are combined.
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Drop the dough onto greased cookie sheet by rounded tablespoonfuls. Leave at least 3 inches in between each one; dough will spread as it bakes.
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Bake in preheated oven for 6 to 8 minutes, until firm when pressed with finger. Allow to cool at least one hour before filling.
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To Make Marshmallow Filling: In a medium mixing bowl, blend together 1/2 cup butter or margarine, confectioners' sugar, flavored extract, and marshmallow creme. Mix until smooth. Assemble pies by spreading 1 to 2 tablespoonfuls of filling on flat side of a cookie crust, then covering filling with flat side of another cookie crust.
