This chocolate cookie and crème sandwiches recipe makes for a delightfully sweet snack or dessert in any season!

Note: the original form of this recipe can be found in the cookbook, Hershey’s Chocolate Treasury: A Special Collection from America’s Chocolate Authority.

Ingredients for the cookies:

• ½ cup of shortening
• 1 cup of sugar
• 1 egg
• 1 teaspoon of vanilla
• 1 ½ cups of unsifted all-purpose flour
• 1/3 cup of unsweetened cocoa
• ½ teaspoon of baking soda
• ½ teaspoon of salt
• ¼ cup milk

Ingredients for the crème filling:

• 2 tablespoons of softened butter or margarine
• 2 tablespoons of shortening
• ½ marshmallow crème
• ¾ teaspoon of vanilla
• ¾ cup of confectioners’ sugar

Directions:

1. Cream the shortening, sugar, egg, and vanilla in a large mixer bowl until the mixture becomes light and fluffy.
2. Combine the flour, salt, cocoa, and baking soda.
3. Alternate between adding the dry mixture, and the milk, to the creamed mixture until all of the ingredients are thoroughly combined.
4. Drop the completed cookie dough mixture by teaspoonfuls onto an ungreased cookie sheet.
5. Bake these cookies at 375 degrees Fahrenheit for about 12 minutes, or just until the cookies are softly set – be sure not to overbake.
6. Allow the cookies to cool for one minute.
7. Remove the cookies from the cookie sheet and allow them to completely cool on a wire, during which time, prepare the crème filling:
   1. Cream 2 tablespoons of softened butter or margarine and 2 tablespoons of shortening in a small mixer bowl.
   2. Gradually beat in ½ cup of marshmallow crème.
   3. Blend in ¾ teaspoon of vanilla and 2/3 cup of confectioners’ sugar, until the entire mixture reaches a spreading consistency.
8. Spread the bottom of one cookie with about 1 tablespoon of the crème filling, then cover it with another cookie to create a sandwich. Repeat this process with each remaining cookie.

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